EMERIL BRINED AND ROASTED TURKEY

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EMERIL BRINED AND ROASTED TURKEY image

Categories     turkey

Number Of Ingredients 7

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Steps:

  • Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. 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.

Adeel Choudhry
c-a@gmail.com

I will definitely be making this turkey again.


Esther Ihongbe
ihongbe.e@gmail.com

This turkey was a hit at my Thanksgiving dinner.


Mary Bratts
m_bratts@gmail.com

This recipe is a keeper.


Shahbaz Qureshi
s.q41@gmail.com

I highly recommend this recipe.


Anna mari De kock
a@hotmail.com

This is the best turkey I've ever had.


Nokuthula Moyo
moyo96@aol.com

This turkey is so moist and flavorful. I love the crispy skin.


Ask Me
me.ask34@yahoo.com

I've tried other turkey recipes, but this one is the best.


Anand Anand
anand@yahoo.com

This is my go-to turkey recipe. It's always a crowd-pleaser.


Husnain Nasir
hnasir71@yahoo.com

I would make this again.


Imran bhatti
b.i@yahoo.com

Overall, this was a good recipe. The turkey was moist and flavorful. I would recommend it.


Kayden Jooste
k63@gmail.com

The turkey was a bit dry. I think I should have roasted it for less time.


Hagi Jawara
hagi65@yahoo.com

This turkey was a bit too salty for my taste. I think I'll use less salt in the brine next time.


Noor Ali
a_n@yahoo.com

I followed the recipe exactly and the turkey was perfect. The brine made the meat so moist and the roasting gave it a beautiful golden brown skin. My family loved it!


Bishwo Bijaya Raj Lama
b_bishwo@hotmail.com

This was my first time brining a turkey and it turned out great! The turkey was so flavorful and the skin was crispy. I will definitely be brining my turkey from now on.


Mwbbeh Wbbjb
m_wbbjb63@yahoo.com

I've made this turkey twice now and it's always a hit. The brine is key - it makes the turkey so moist and juicy. I highly recommend this recipe.


Md moynul Islam
mislam@gmail.com

This turkey was amazing! The brine made the meat so moist and flavorful, and the roasting gave it a crispy skin. I will definitely be making this again for Thanksgiving.