LEMON, GARLIC AND HERB DRY-BRINED TURKEY
Dry-brining is a foolproof method that gives you tender, flavorful turkey every time. This recipe, infused with the flavors of garlic, lemon and thyme, is guaranteed to get raves as the centerpiece on your holiday table.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 12
Number Of Ingredients 10
Steps:
- In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
- Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
- Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
- While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
- Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.
Nutrition Facts : Calories 470, Carbohydrate 3 g, Cholesterol 200 mg, Fat 1 1/2, Fiber 0 g, Protein 61 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 0 g, TransFat 1/2 g
GARLIC HERB ROAST TURKEY
This juicy roast turkey recipe is easy to prepare and delivers a perfectly juicy, incredibly flavorful turkey every time.
Provided by Alida Ryder
Categories Dinner
Time P1DT4h30m
Number Of Ingredients 13
Steps:
- Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey.
- Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.
- On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature.
- Preheat the oven to 200°C/390°F.
- Gently loosen the breast skin then add softened butter and sage leaves under the skin.
- If the butter is soft enough, you can just spread it over the breast by pressing it gently.
- Place lemon slices, fresh sage, thyme and rosemary in the cavity then tie the legs together. Drizzle the turkey with olive oil and place in a large roasting dish.
- Pour stock around the turkey and add halved garlic bulbs and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through.
- If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked. Allow to rest then carve.
- Place the turkey on a large platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.
Nutrition Facts : Calories 405 kcal, Carbohydrate 1 g, Protein 62 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 204 mg, Sodium 1714 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERB-BRINED TURKEY
For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. - Scott Rugh, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 834 calories, Fat 58g fat (25g saturated fat), Cholesterol 314mg cholesterol, Sodium 658mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 73g protein.
GARLIC HERB BUTTER ROASTED TURKEY BREAST
RECIPE VIDEO above. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. A meat thermometer will ensure your turkey comes out beautifully juicy. Truly worth using fresh herbs for this recipe, but see notes for dried options.
Provided by Nagi
Categories Mains
Time 1h50m
Number Of Ingredients 13
Steps:
- Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).
- Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
- Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
- Butter: Mix Butter ingredients together.
- Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
- Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
- Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
- Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
- STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.
Nutrition Facts : ServingSize 336 g, Calories 598 kcal
EASY ROASTED THANKSGIVING TURKEY RECIPE
Learn how to make the best herb roasted turkey recipe - complete with tips on how to brine turkey, a chart for how long to roast turkey, easy herb butter turkey rub, and more.
Provided by Maya Krampf
Categories Main Course
Time 3h10m
Number Of Ingredients 11
Steps:
- In a large stock pot large enough to fit the turkey, stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
- When the turkey is done brining, drain the water and pat dry. Place the turkey onto a roasting pan with a roasting rack.
- In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
- Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
- Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over.
- Position the oven rack on a low position, so that there is enough room for the turkey. The top of the turkey should end up just slightly higher than the middle when placed in the oven later. Preheat the oven to 350 degrees F (177 degrees F).
- Place the turkey in the oven and roast. Check the roasted turkey time chart in the blog post for the amount of time to roast without foil and the remaining time with foil. For a 12 lb turkey, that's 45 minutes uncovered followed by about 2 1/4 hours covered. To cover, tent the top of the turkey with foil, shiny side out, making sure no turkey is peeking out, and return to the oven.
- Check that the roasted turkey is done with a meat thermometer - it should read 165 degrees for the safest option. For the most juicy turkey, aim for 150-155 degrees, and then cover in foil immediately after removing from the oven. Let the turkey rest, covered in foil, for about 20 minutes to come up to 165 to 170 degrees before serving.
Nutrition Facts : Calories 241 kcal, Protein 26 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 107 mg, Sodium 24103 mg, ServingSize 1 serving
GARLIC HERB-BRINED TURKEY
Find out just how delicious a turkey can be with our Garlic-Herb Brined Turkey recipe. Our Garlic-Herb Brined Turkey gets its delicious flavor from a combination of rosemary, parsley, garlic and zesty Italian dressing.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 11h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
- Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
- Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
- Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
- Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 255 mg, Sodium 8260 mg, Carbohydrate 5 g, Fiber 0.8377 g, Sugar 3 g, Protein 70 g
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY
Number Of Ingredients 20
Steps:
- Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr.
- Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary, garlic and paprika. Loosen the skin from the turkey breast with your fingers; rub the garlic herb butter onto the breast meat under the skin. Tuck the remaining onion, sage sprigs and rosemary sprigs inside the turkey. Tie legs together with butcher's twine and tuck wings under to prevent tips from scorching.
- In bottom of clean roasting pan, place the 3 onion halves, celery, carrots and garlic cloves. Set turkey, breast-side up, on top of the vegetables. Roast in lower third of oven for 30 min. Reduce temperature to 160°C (325°F) and roast 3 hr. Cook until meat thermometer inserted into thickest part of inner thigh registers 82°C (180°F). Transfer turkey to serving platter and tent with foil for 20 min. before removing twine and slicing.
- Meanwhile, strain vegetables and skim fat from pan drippings. Put drippings back into roasting pan. Place on stovetop over medium heat. Whisk 1/2 cup (125 mL) of the chicken broth with flour until smooth. Whisk mixture into the drippings. Stir in remaining chicken broth, scraping bottom of pan to incorporate into sauce. Simmer 10 to 12 min,. or until thickened. Stir in parsley, if using. Serve pan gravy with the turkey.
Nutrition Facts : Calories 320, Fat 17, SaturatedFat 6, Carbohydrate 1, Protein 41, Cholesterol 125, Sodium 1120
More about "garlic herb brined turkey recipes"
BASIC TURKEY BRINE RECIPE WITH HERBS - THE SPRUCE EATS
From thespruceeats.com
Ratings 254Calories 69 per servingCategory Dinner, Entree
GARLIC HERB PEPPERCORN DRY BRINE FOR TURKEY | GOOD LIFE EATS
From goodlifeeats.com
Cuisine AmericanTotal Time 24 hrs 11 minsCategory Thanksgiving RecipesCalories 5 per serving
- Add the herb leaves, cracked peppercorn, and whole garlic cloves to the bowl of a food processor.
- Pulse several times until the herbs are finely chopped and the mixture becomes a coarse paste, stopping to scrape the sides as necessary.
APPLE AND HERB TURKEY BRINE (WITH STEP-BY-STEP TUTORIAL ...
From dessertnowdinnerlater.com
5/5 (1)Estimated Reading Time 7 minsServings 12
- The day before you roast your turkey, combine all the brining ingredients except for the ice in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature. (It takes a while to cool, maybe 1 to 2 hours.)
- Thoroughly clean your bucket or pot that you will be submerging the turkey in. Rinse your turkey and remove and discard the neck and gizzards.
- Place the turkey inside the bucket. Cover completely with ice (you may need to buy a 10lb bag or two depending on where you are storing your turkey for the night.) Then pour your cooled brine into the bucket. Your turkey should be completely submerged. If not, add a little more water or broth.
PERFECT GARLIC AND HERB ROAST TURKEY - HOST THE TOAST
From hostthetoast.com
5/5 (7)Estimated Reading Time 7 minsServings 12Total Time 3 hrs 30 mins
- Put half of the herbs and half of the garlic in a food processor. Pulse several times until the herbs are finely chopped and the mixture becomes a coarse paste, stopping to scrape the sides as necessary. Add the salt, baking powder, black pepper, granulated sugar, and lemon zest. Pulse until well-combined.
- Remove any giblets or gravy packet that might be provided in the packaging. Pat the turkey dry, inside and out of the cavity.
- Place the turkey on a rimmed baking sheet or a disposable roasting pan. Sprinkle the brine mixture evenly all over the turkey surface. Sprinkle a small amount inside the turkey cavity. Let sit in fridge, uncovered, overnight
THE PERFECT CRISPYLICIOUS TURKEY WITH GARLIC ... - HOW DAILY
From howdaily.com
5/5 (1)Estimated Reading Time 7 mins
ROAST TURKEY - CAFE DELITES
From cafedelites.com
5/5 (21)Total Time 3 hrs 15 minsCategory Dinner, ThanksgivingCalories 703 per serving
- Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.
- Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
- Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.
- Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.
BRINED GARLIC HERB TURKEY BREAST - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
Reviews 10Servings 6Cuisine AmericanTotal Time 11 hrs
- Pour warm water into a large bowl and add salt, sugar and herbes de Provance and whisk until combined. Let cool.
- Once water is cool add turkey breast cover with plastic wrap and refrigerate for 8-10 hours or overnight.
- Place a cooling rack on a baking sheet and remove turkey from brine and place on top of rack. Pat dry the turkey with paper towels as much as possible.
LEMON HERB DRY-BRINED ROASTED TURKEY - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (1)Estimated Reading Time 6 mins
- Mix salt and pepper together in a small bowl. Remove turkey from packaging and place on a cutting board. Remove neck and giblets. Discard or save for another use.
- Pat the turkey dry using paper towels. Tuck the tips of the wings underneath the breast, back behind the neck area or truss as desired.
- Place on a roasting pan and let chill in the refrigerator for at least 12 hours, preferably 1 to 3 days.*
GARLIC AND HERB DRY BRINE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (239)
- Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.
HERB-BRINED TURKEY | SOUTHERN LIVING
From southernliving.com
Total Time 11 hrs 5 mins
- Stir together hot water, kosher salt, and packed light brown sugar in a large stockpot or plastic container until dissolved. Stir in quartered large yellow onion; halved garlic head; halved lemons; bay leaves; fresh sage and rosemary, torn; thyme sprigs; and black peppercorns. Add thawed whole turkey (giblets and neck removed and reserved for Homemade Turkey Stock) to brine mixture. Add enough cool water to cover by 2 inches. Cover and chill at least 8 hours or up to 24 hours
- Preheat oven to 450˚F with rack in lower third of oven. Place a roasting rack in a large roasting pan lined with aluminum foil. Drain brined mixture, discarding brining liquid. Place brined vegetable mixture in cavity of turkey. Pat turkey dry with paper towels. Tie ends of legs together with kitchen twine, and tuck wing tips under. Place turkey on rack in prepared pan, breast side up, and brush with olive oil.
- Bake in lower third of preheated oven 45 minutes. Loosely cover turkey with aluminum foil, and reduce oven temperature to 350˚F. Continue baking until golden brown and a meat thermometer inserted in thickest portion of thigh registers 165˚F, 1 ½ to 2 hours. Transfer to a cutting board, and rest 30 minutes before carving. Pour pan drippings through a fine mesh strainer into a bowl; discard solids. Reserve 1 ½ cups strained drippings for Old-Fashioned Turkey Gravy or Mushroom Gravy.
THE BEST TURKEY DRY BRINE RECIPE - HOME, FAMILY, STYLE AND ...
From thecluttered.com
- Genius Easy Juicy Roast Turkey Dry Brined. from Genius Easy Juicy Roast Turkey Dry Brined. Source Image: www.recipetineats.com.
- How to Dry Brine and Roast a Turkey Recipe. from How to Dry Brine and Roast a Turkey Recipe. Source Image: www.simplyrecipes.com.
- Dry Brine Turkey Recipe. from Dry Brine Turkey Recipe. Source Image: leitesculinaria.com. Visit this site for details: leitesculinaria.com.
- Dry Brined Roasted Turkey. from Dry Brined Roasted Turkey. Source Image: localkitchenblog.com. Visit this site for details: localkitchenblog.com.
- How to Dry Brine a Turkey Best Recipe for Juicy Holiday. from How to Dry Brine a Turkey Best Recipe for Juicy Holiday. Source Image: wholefully.com.
- Smoked Turkey Garlic Herb Dry Brine. from Smoked Turkey Garlic Herb Dry Brine. Source Image: www.kitchenkonfidence.com. Visit this site for details: www.kitchenkonfidence.com.
- Dry Brine Turkey with Garlic Butter Rub. from Dry Brine Turkey with Garlic Butter Rub. Source Image: www.fromvalerieskitchen.com.
- Dry Brined Roasted Turkey. from Dry Brined Roasted Turkey. Source Image: localkitchenblog.com. Visit this site for details: localkitchenblog.com.
- Amazing Dry Brine Turkey. from Amazing Dry Brine Turkey. Source Image: www.goodinthesimple.com. Visit this site for details: www.goodinthesimple.com.
- Simple Succulent Dry Brined Roast Turkey Don t Sweat The. from Simple Succulent Dry Brined Roast Turkey Don t Sweat The. Source Image: www.dontsweattherecipe.com.
BRINED ROAST TURKEY RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine North AmericanCategory Mains,LunchServings 8Total Time 2 hrs 25 mins
SAVORY HERB TURKEY DRY BRINE - DERRICK RICHES
From derrickriches.com
5/5 (3)Category Marinades/BrinesAuthor Sabrina BakshCalories 142 per serving
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY - SOBEYS …
From sobeys.com
5/5 (1)Total Time 4 hrsServings 8Calories 320 per serving
LEMON, GARLIC AND HERB DRY-BRINED TURKEY – THE RECIPES FOR ...
From geuria.info
HERB-BRINED TURKEY WITH GARLIC PAN GRAVY | ALDI US
From aldi.us
GARLIC HERB BRINED TURKEY RECIPES WITH INGREDIENTS ...
From tfrecipes.com
BRINED TURKEY WITH GARLIC HERB BUTTER – REAL KETONES
From realketones.com
BIG, BRINED HERBY TURKEY RECIPE - EASY RECIPES
From recipegoulash.com
HERB BRINED TURKEY RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love