Best 2 Classic Brined And Roasted Turkey Recipes
**Classic Brined and Roasted Turkey: A Thanksgiving Feast to Remember**
Thanksgiving is a time for family, friends, and of course, delicious food. And what could be more emblematic of this holiday than a perfectly roasted turkey? This recipe provides a step-by-step guide to achieving a tender, juicy, and flavorful turkey that will be the star of your Thanksgiving feast. From the initial brining process, which infuses the turkey with moisture and seasonings, to the roasting technique that results in crispy skin and succulent meat, this recipe covers all the essential steps for creating a truly memorable dish. Additionally, the article includes a variety of stuffing recipes, from classic bread stuffing to more adventurous options like wild rice stuffing and cornbread stuffing. With its comprehensive instructions and helpful tips, this recipe is the perfect resource for anyone looking to create a Thanksgiving turkey that will impress their guests.
CLASSIC BRINED AND ROASTED TURKEY
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
- Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
- Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
- Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY
Number Of Ingredients 15
Steps:
- Thawing the Turkey
- Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2-3 hours, keeping water temperature below 40°, until turkey has thawed, 8-10 hours.
- Brining the Turkey
- Clean cooler with soap and water, then pour in hot tap water, sugar, and salt. Stir thoroughly to dissolve sugar and salt. Then stir in ice and vegetable broth.
- Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
- Place turkey in brine, breast side up. If your turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8-12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
- Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
- Roasting the Turkey
- Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat the oven to 500°.
- Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
- Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
- Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
- Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
- Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2-2½ hours.
- Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
- Carve turkey.
- Gravy (Optional)
- Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.
Tips:
1. Choose a High-Quality Turkey: Start with a fresh, high-quality turkey for the best results. Ensure the turkey is properly thawed if frozen. 2. Dry and Season the Turkey: Before brining, thoroughly pat the turkey dry inside and out to enhance the brine's penetration. Generously season the turkey with salt and pepper. 3. Use a Flavorful Brine: Create a flavorful brine by combining water, sugar, salt, and spices. Aromatics like onions, oranges, and herbs add depth of flavor. 4. Brine the Turkey Properly: Submerge the turkey completely in the brine, ensuring it's covered by at least 2 inches of liquid. Refrigerate the brined turkey for 12-24 hours, depending on its size. 5. Roast the Turkey at the Right Temperature: Preheat the oven to 450°F (230°C) for the initial roasting, then reduce the temperature to 325°F (165°C) for the remaining cooking time. 6. Baste the Turkey Regularly: Baste the turkey every 30-45 minutes with butter, oil, or pan juices to keep it moist and prevent dryness. 7. Check the Turkey's Internal Temperature: Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh. 8. Let the Turkey Rest: After roasting, let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a tender and flavorful turkey.Conclusion:
Preparing a classic brined and roasted turkey is an art form that requires attention to detail and patience. By following these tips and techniques, you can achieve a perfectly cooked turkey that is moist, flavorful, and sure to impress your family and friends. Remember to choose a high-quality turkey, prepare a flavorful brine, and roast the turkey at the right temperature. With a little effort and care, you can create a delicious and memorable Thanksgiving or special occasion meal.
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