BRINED AND ROASTED/GRILLED TURKEY 2007

BRINED AND ROASTED/GRILLED TURKEY 2007 image

Yield 10 people

Number Of Ingredients 35

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Ingredients

1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
I USED A DIFFERENT TURKEY STOCK RECIPE FROM EPICURIOUS COOKBOOK BUT SAVED THIS ANYWAY
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Steps:

Remove neck, giblets, and liver and reserve. Rinse turkey under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Toward end of brining time, soak 6 c wood chips in cold water to cover for 1 hr and drain. Fill 1 lrg chimney with 70 charcoal and ignite; burn until covered with light gray ash. Spray V-rack. Remove turkey from brine and rinse under cool running water. Pat turkey dry with paper towels; brush both sides with melted butter. Stuff with onion, orange, celery, carrot, bay leaf and thyme. Set turkey, breast-side down in V-rack. Empty coals into grill and pile onto one side. Place 3 cups soaked and drained wood chunks. Position grill rack over coals and place V-rack with turkey over cool part of grill; open grill lid vent halfway & cover, positioning vent over turkey. Cover and grill-roast 1 hr. Using thick potholders, transfer V-rack with turkey to rimmed cookie sheet or roasting pan. Add 3 c wood chunks; replace grill rack. With wad of paper towels in each hand, flip turkey breast-side up. Return V-rack with turkey to cool side of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast 45 mins. Using thick potholders, carefully turn V-rack with turkey (breast remains up) so that leg and wing that were facing coals are now facing away. Insert instant read thremometer into each thigh to check temp. Cover an continue grill-roasting until thigh registers 175 - 180 degs, 15 - 45 mins more. Remove from grill, cover loosely with foil, and let rest 20-30 mins; carve and serve.

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Mithu Malik384

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I followed the recipe exactly and the turkey turned out great! The only thing I would change is to add a little more salt to the brine. Other than that, it was perfect.

Aisha Barry

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This was my first time brining a turkey and I'm so glad I did! The turkey was incredibly juicy and flavorful. The roasting/grilling method also worked great - the skin was crispy and the meat was cooked evenly.

CallMe Semira

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I've made this turkey recipe several times now and it's always a hit. The brine is key - it really makes a difference in the flavor and moistness of the turkey. I also love that you can roast or grill the turkey, depending on your preference.

Gulzar Anjam

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This was the best turkey I've ever had! The brine made it so moist and flavorful, and the roasting/grilling method gave it a beautiful crispy skin. My family loved it and said it was the best turkey they've ever had.

Radley Cotterill

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I'm not a big fan of turkey, but this recipe was amazing! The brine made the turkey so moist and flavorful, and the roasting/grilling method gave it a beautiful crispy skin. I'll definitely be making this again.

Ba Love

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This recipe is a keeper! The turkey was juicy, flavorful, and the skin was crispy. I will definitely be making this again.

Md Alahi

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I've tried this recipe twice now and both times the turkey has turned out dry. I'm not sure what I'm doing wrong.

Abdullah Gi

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This turkey was delicious! The brine made it so moist and flavorful. I will definitely be making this recipe again.

MD Simon Miah

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I followed the recipe exactly and the turkey turned out great! The only thing I would change is to add a little more salt to the brine. Other than that, it was perfect.

Namakula Aisha

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Lokesh Lamsal

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Ahanalilolo4 F

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This turkey was amazing! I followed the recipe exactly and it turned out perfectly. The brine made the turkey so moist and flavorful, and the roasting/grilling method gave it a beautiful crispy skin. My family loved it and said it was the best turkey

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