Best 3 Brined Thanksgiving Turkey Recipes

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Thanksgiving is a time for family, friends, and delicious food. And what's more iconic than a perfectly roasted turkey? If you're looking for a flavorful and juicy bird this year, try brining it. Brining is a simple process that involves soaking the turkey in a salt water solution for several hours before cooking. This helps to keep the meat moist and flavorful, and it also helps to prevent the turkey from drying out.

This article provides three different recipes for brining a Thanksgiving turkey:

* **Classic Brine:** This is a basic brine recipe that uses salt, sugar, and water. It's a great option for first-time briners or for those who prefer a simple flavor.
* **Herb-Infused Brine:** This brine is flavored with fresh herbs, such as rosemary, thyme, and sage. It's a great way to add a touch of extra flavor to your turkey.
* **Citrus Brine:** This brine is made with orange juice, lemon juice, and grapefruit juice. It's a great option for those who love citrus flavors.

No matter which brine recipe you choose, you're sure to end up with a delicious and juicy Thanksgiving turkey. So gather your ingredients and get started!

Let's cook with our recipes!

BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY



Brined and Roasted Thanksgiving Turkey With Simple Gravy image

For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.

Provided by Alan in SW Florida

Categories     Whole Turkey

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 30

1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 tablespoon black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
6 sprigs fresh Italian parsley
1/2 cup iodized salt
3 gallons cold water
1 (16 lb) whole turkey, brined (neck and giblets removed and discarded)
salt and pepper, to season turkey
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled and whole
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs fresh sage
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 sprigs fresh Italian parsley
3 bay leaves
1/4 lb unsalted butter, sliced into pats
5 cups chicken stock or 5 cups chicken broth, divided

Steps:

  • BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
  • Preheat oven to 300 degrees Fahrenheit.
  • Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
  • In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
  • Put butter on turkey, or between skin and breast meat.
  • Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
  • TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.

BRINED THANKSGIVING TURKEY



Brined Thanksgiving Turkey image

I love brined turkey. This is a lovely sweet and savory turkey great for Thanksgiving. Cook time and serving size will vary depending on the size of your turkey. The brine is made the same way regardless of the size of your turkey. Only the cook time and amount of filling will vary. You will need a cooler or clean, food safe bucket large enough to hold your bird as well as lots of icy water. I use a cooler so my directions will be written for a cooler. If you use some sort of bucket just use your judgment to match the directions. You can customize the brine using fresh herbs, seasonings, fruits, and vegetables you prefer.

Provided by terrwyn

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P1DT7h

Yield 12

Number Of Ingredients 15

4 (32 ounce) containers chicken broth
1 cup apple juice
1 cup light brown sugar
1 cup kosher salt
2 tablespoons dried sage
4 peppercorns
4 red apples, halved
5 cloves garlic, crushed
10 pounds ice cubes, or as needed
1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
3 apples, cored and quartered
1 onion, cut into 8 wedges
3 cloves garlic
6 fresh sage leaves
3 tablespoons olive oil, or as needed

Steps:

  • Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
  • Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
  • Gently lower turkey into the liquid with the breast facing down.
  • Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
  • Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
  • Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
  • Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 1320.3 calories, Carbohydrate 35.9 g, Cholesterol 454.6 mg, Fat 57.4 g, Fiber 2.5 g, Protein 155.4 g, SaturatedFat 16 g, Sodium 9410.8 mg, Sugar 30.7 g

DRY-BRINED THANKSGIVING TURKEY



DRY-BRINED THANKSGIVING TURKEY image

Categories     Chicken     turkey     Bake     Christmas     Thanksgiving     Brine

Yield 11-15 people

Number Of Ingredients 4

0ne tablespoon Kosher Salt per 5 lbs. of bird.
You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
Melted butter for basting. (optional)
One plastic sealable bag large enough for the bird.

Steps:

  • 1. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. 2. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 3. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. 4. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 5. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 6. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 7. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 8. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Tips for Brining Thanksgiving Turkey:

  • Choose the Right Turkey: Opt for a fresh or thawed turkey that's free of any blemishes or tears. Ensure the turkey is completely thawed before brining.
  • Calculate Brine Solution: Determine the amount of brine solution needed based on the weight of the turkey. The general rule is 1 gallon of brine for every 12-14 pounds of turkey.
  • Prepare the Brine: Bring water to a boil and dissolve sugar and salt. Let the brine cool completely before adding other ingredients like herbs, spices, and aromatics.
  • Submerge the Turkey: Place the turkey in a large container or brining bag, making sure it's completely submerged in the brine solution. Cover and refrigerate for the recommended time, typically 12-24 hours.
  • Rotate the Turkey: Rotate the turkey occasionally during brining to ensure even distribution of flavors and moisture.
  • Rinse and Dry the Turkey: After brining, rinse the turkey thoroughly with cold water and pat dry with paper towels.
  • Roast or Cook as Desired: Once brined, the turkey can be roasted, baked, or grilled according to your preferred method and cooking time.

Conclusion:

Brining Thanksgiving turkey is a culinary technique that enhances the flavor, tenderness, and juiciness of the meat. By immersing the turkey in a seasoned brine solution, the turkey absorbs moisture and flavors, resulting in a succulent and flavorful bird. The brining process also helps prevent the turkey from drying out during cooking. Whether you're a seasoned cook or a novice in the kitchen, brining your Thanksgiving turkey is an easy and effective way to elevate your holiday feast. With a few simple steps and a little planning, you can create a brined turkey that will be the star of your Thanksgiving table and leave your guests asking for seconds.

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