**Thanksgiving Delight: A Journey Through Flavorful Turkey Recipes**
As the crisp autumn air fills our senses and the holiday spirit takes hold, it's time to embark on a culinary adventure that pays homage to the season's bounty. At the heart of this delectable journey lies the majestic turkey, a centerpiece that commands attention on any Thanksgiving table. This specially curated collection of brined sugar and spice turkey recipes promises to tantalize taste buds and create lasting memories. From the classic, time-honored approach to innovative twists that add a touch of delightful surprise, these recipes cater to every palate and skill level. Whether you prefer a traditional preparation or seek to explore the uncharted territories of flavor, this article serves as your culinary compass, guiding you towards a perfectly roasted turkey that will be the star of your Thanksgiving feast.
SPICY BRINED TURKEY
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h10m
Yield 14
Number Of Ingredients 13
Steps:
- Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
- Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
- Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
- Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
- Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
- Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.
Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g
BUTTERMILK-BRINED SPICE-RUBBED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
- Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
BRINED SUGAR-AND- SPICE TURKEY
The brine recipe is posted in my recipe that I have posted. Brine Turkey for 8 hours.
Provided by Josephine Quick
Categories Turkey
Time 21h45m
Number Of Ingredients 10
Steps:
- 1. Mix up your brine mixture pour over Turkey, making sure Turkey is submerge ' refrigerate for 8 to 10 hour. after 10 hour rinse off the turkey with cold water and pat dry.
- 2. Tuck wing tips under. Tie legs together with string. Combine: brown sugar and next 6 ingredients. rub over turkey. Cover and chill 8 hours.
- 3. Place turkey, breast side up on a rack in a roasting pan. Arrange onion quarters around turkey. Pour 2 can of broth in pan, NOT ON TURKEY.....
- 4. Bake loosely covered with foil, at 325 for l 1/2 hours. Uncover and bake remaining hours. Or until into meat thermometer inserted into thigh registers 180 degree. Cover with foil to prevent excessing browning, if necessary.
BRINED SMOKED TURKEY
Provided by Food Network
Time 52m
Number Of Ingredients 18
Steps:
- Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
- Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
- Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
Tips for a Perfect Brined Sugar and Spice Turkey:
- Use a fresh or thawed turkey, and make sure it is completely thawed before brining. - Use a large container that can hold the turkey and the brine solution. - Use a brine solution that includes water, salt, sugar, and spices. You can also add other ingredients like herbs, fruits, or vegetables. - Brine the turkey for at least 12 hours, but no longer than 24 hours. - Keep the turkey in the refrigerator while it is brining. - Rinse the turkey thoroughly with cold water after brining. - Pat the turkey dry with paper towels before cooking. - Roast the turkey according to your favorite recipe.Conclusion:
Brining a turkey is a great way to ensure that it is moist and flavorful. The brine solution helps to break down the proteins in the turkey, which makes it more tender. The spices in the brine solution also add flavor to the turkey. If you are looking for a delicious and juicy turkey, be sure to try brining it before cooking.
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