Maple Brined Turkey Breast With Mushroom Pan Gravy Recipes
MAPLE BRINED TURKEY
This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again!
Provided by wirkwoman1
Categories Whole Turkey
Time 3h15m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
Nutrition Facts : Calories 823.3, Fat 35.6, SaturatedFat 10, Cholesterol 301, Sodium 15398.2, Carbohydrate 29.6, Fiber 0.5, Sugar 25.4, Protein 90.7
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- To prepare the brine, combine water, salt and sugar in a large saucepan. Bring to a boil and stir to dissolve the salt and sugar. Once dissolved, turn off the heat and add the peppercorns, rosemary and thyme. Set aside and allow the brine to cool completely.
- Meanwhile, place the turkey in a clean brining bag or a large pot deep enough to ensure your turkey is fully submerged. Add the cooled brine solution to the bag or pot pouring it over the turkey. Pour cold water over the turkey until the it is completely covered and add the lemon. Seal the bag or cover the pot with saran wrap and transfer to the fridge for 6-24 hours. If you do not have space in your fridge you can place the turkey and brine in a portable cooler and fill any empty space with ice.
- To prepare the rub, combine butter, sage, rosemary, salt, pepper, garlic powder, and olive oil. Set aside.
- Preheat the oven to 350F degrees. Place an elevated roasting tray in the center of a deep roasting pan. Remove the turkey from the brine and pat it dry. Place the dried turkey onto the roasting and stuff the turkey with the Spanish onion, apple, lemon and rosemary. Rub the seasoned butter into the skin of the turkey thoroughly.
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