Best 3 Spicy Brined Turkey Recipes
**Spice up your Thanksgiving with a flavorful twist on the classic turkey dinner: the Spicy Brined Turkey.**
This delectable dish starts with a savory brine made with a blend of aromatic spices, including chili powder, cumin, and paprika, which infuses the turkey with a tantalizing heat and depth of flavor. The result is a moist and succulent turkey that will be the star of your holiday table. But that's not all – this article also includes a collection of exceptional recipes to complement your main course. From savory stuffing and tangy cranberry sauce to roasted vegetables and decadent desserts, you'll find everything you need to create a truly memorable feast. Get ready to impress your family and friends with this spicy and flavorful take on the traditional Thanksgiving turkey, along with a host of delectable side dishes and desserts that will leave everyone asking for seconds.
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
CAJUN BRINED TURKEY-TWO WAYS
Provided by Bobby Flay
Categories main-dish
Time P1DT15h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
- In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
- In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.
SPICY TURKEY LEGS
Your guests are sure to get a kick out of these flavorful turkey legs. For less spicy flavor, reduce the amount of hot sauce and inject 1/2 ounce into each leg. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients; set aside 1/4 cup for basting. Draw remaining marinade into a flavor injector. In several areas of each drumstick, inject a total of 2 tablespoons (or 1 oz.) of marinade into the meat while slowly pulling out the needle., Place drumsticks on a foil-lined 15x10x1-in. baking pan. Cover and bake at 375° for 30 minutes. Uncover; bake until a thermometer reads 180°, 45-55 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 680 calories, Fat 39g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 1489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 76g protein.
Tips:
- To ensure the turkey is evenly brined, use a large container that can hold the turkey completely submerged in the brine.
- For a more flavorful brine, use a variety of spices and herbs. Some good options include garlic, thyme, rosemary, and sage.
- If you're short on time, you can brine the turkey for a shorter period of time. However, the longer the turkey brines, the more flavorful it will be.
- To prevent the turkey from becoming too salty, rinse it thoroughly with water before cooking.
- Roast the turkey at a high temperature initially, then reduce the temperature to finish cooking. This will help to create a crispy skin and juicy meat.
- Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the bird, resulting in more tender meat.
Conclusion:
This spicy brined turkey is a delicious and flavorful twist on the classic Thanksgiving turkey. The brine infuses the turkey with a spicy and savory flavor, while the roasting process creates a crispy skin and juicy meat. This turkey is sure to be a hit with your family and friends.
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