Herb Brined Creole Turkey Recipes

EASY ROASTED THANKSGIVING TURKEY RECIPE

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.

HERB BRINED CREOLE TURKEY

Steps:

• In a large stockpot, combine first 5 ingredients with 6 cups of the apple cider; bring to a boil over medium high heat.
• Reduce heat and simmer about 10 minutes to completely dissolve the sugar and salt; stir in remaining apple cider and let the mixture cool.
• Rinse the turkey well with cold water and place in a doubled oven bag (2 bags, one inside the other); pour cider mixture into the bag with the turkey and close securely.
• Marinate the turkey, in the refrigerator, for 12 to 24 hours, turning occasionally.
• Once marinated, remove turkey from bag and rinse well with cold water (discard liquid); pat dry with paper towels.
• Use your fingers to loosen the skin of the turkey being careful not to fully remove or tear; spread 1 tablespoon of the creole seasoning under the skin and another tablespoon of the seasoning in the cavity.
• Sprinkle the outside of the turkey with the remaining creole seasoning; let stand for 30 minutes at room temperature.
• Meanwhile, preheat oven to 325 degrees F making sure to leave enough room in the oven for the turkey (I usually have to remove one oven rack).
• Place the turkey on a roasting rack with the breast side up; brush with melted butter.
• Roast turkey until the thickest part of the thigh registers 180 degrees F on an internal meat thermometer, about 3 hours; loosely cover turkey with aluminum foil if it browns too quickly.
• Baste turkey with pan juices occasionally during the last hour of cooking; let stand 15 minutes before slicing.