Paula Deen Turkey Brine Recipes

TURDUCKEN

Steps:

• To make the brine: Mix kosher salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
• Preheat roaster to 500 °F.
• Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
• Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
• Roast turducken for 15 minutes. Then turn the roaster down to 225 °F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 °F. Let rest for at least 20 minutes before carving.
• Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
• Cook's Notes: If using a smoker to cook, smoke at 225 °F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 °F and external temperature reaches 165 °F. Try to keep the flare-ups from the fire to a minimum.
• Cornbread Dressing:
• Preheat oven to 350 °F.
• To make the cornbread, combine self-rising cornmeal, self-rising flour, buttermilk, 2 eggs and vegetable oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
• To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add 5 beaten eggs and mix well. Follow instructions above to stuff birds.

SIMPLE ROAST TURKEY

Steps:

• Heat oven to 375 °F.
• Combine butter, parsley, thyme, rosemary, salt and pepper in a small bowl.
• Place the turkey breast-side up in a roasting pan fitted with a v rack, taking care to tuck the wings under the bottom of the bird.
• Sprinkle the cavity with salt and pepper. Place the onion, celery, carrot and garlic inside the bird.
• Using your hands, rub the turkey with the butter mixture.
• Roast for 18 minutes per pound (for a 12-pound bird that’s roughly 3 1/2 hours). The turkey is finished roasting when the thermometer inserted into the thickest part of the thigh reaches 165 °F and the juices run clear.
• Tent the turkey loosely with foil and rest for 20 minutes before carving.

ROASTED TURKEY

Steps:

• Preheat oven to 325 °F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
• Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °F, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
• Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
• Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.