TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
90 MINUTE TURKEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 13h45m
Yield 1 pound turkey per person
Number Of Ingredients 9
Steps:
- To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
- To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
- Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
- Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
- After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving.
PERFECT ROAST TURKEY AND GRAVY
Provided by James Briscione
Categories main-dish
Time 14h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
- Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
- Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
- After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
- When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
- To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
- Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
- Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.
BRINED TURKEY
Steps:
- Place all ingredients in a large stock pot, and bring to a simmer over medium-high heat.
- Simmer for 15 minutes, to dissolve sugar and develop flavors.
- Remove brine from heat, and cool completely.
- Place turkey in a large container, and add cooled brine.
- Add enough water to cover the turkey.
- Brine for 24 hours, and remove turkey from liquid once ready to cook.
ROB'S TURKEY BRINE
Categories turkey Thanksgiving Brine Thyme
Number Of Ingredients 9
Steps:
- 1. Clean the raw turkey and remove the neck and giblets. 2. In the bucket or stock pot, combine the cooled (room temperature) broth with the ice water, salt, pepper and fresh herbs and mix well. 3. Place the turkey in the bucket, breast side down and cover the bucket. Leave it sit somewhere cool, I usually use the garage (unless it's summer time obviously). 4. After at least 6 and no more than 12 hours, and prior to cooking your turkey, remove the bird and rinse it with cool water, then proceed with your cooking prep
More about "robs turkey brine recipes"
BEST TURKEY BRINE RECIPE - SWEET AND SIMPLE LIVING
From sweetandsimpleliving.com
5/5 (1)Estimated Reading Time 3 minsCategory Best Turkey Brine RecipeTotal Time 12 hrs 10 mins
CHEF'S RECIPE: CANADIAN CLUB TURKEY BRINE - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 5 mins
ROB FEENIE’S BRINED PORK CHOPS - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 4 mins
ROB'S RECIPES - THE ROB, ANYBODY & DAWN SHOW - RAD …
From radradio.com
HOLIDAY RECIPES - THE ROB, ANYBODY & DAWN SHOW - RAD …
From radradio.com
TURKEY BRINE RECIPES | ALLRECIPES
From allrecipes.com
BOURBON TURKEY BRINE – ROBERT IRVINE - CHEFIRVINE.COM
From chefirvine.com
Estimated Reading Time 40 secs
3 RECIPES FROM ROB FEENIE'S CASUAL CLASSICS ... - BCLIVING
From bcliving.ca
Estimated Reading Time 7 mins
TURKEY BRINE - RECIPE | COOKS.COM
From cooks.com
4.8/5 (19)
GORDON ROBERTSON'S BEST TURKEY BRINE MARINATED TURKEY RECIPE
From recipes.sparkpeople.com
5/5 (1)Calories 150 per servingServings 1
DEEP FRIED TURKEY – ROBERT IRVINE - CHEFIRVINE.COM
From chefirvine.com
Estimated Reading Time 50 secs
HOW TO BRINE A TURKEY | BBC GOOD FOOD
From bbcgoodfood.com
Author Lulu GrimesEstimated Reading Time 3 mins
BRINE RECIPE FOR JUICY ROAST TURKEY | MIND BODY SOUL KELOWNA
From mindbodysoulkelowna.com
Estimated Reading Time 3 mins
TURKEY: TO BRINE OR NOT TO BRINE? - PITMASTER CLUB
From pitmaster.amazingribs.com
TRAEGER TURKEY BRINE KIT INSTRUCTIONS - ALL INFORMATION ...
From therecipes.info
ROB'S TURKEY BRINE | TURKEY BRINE, RECIPES, COOKING
From pinterest.com
ROB'S TURKEY BRINE RECIPE - EASY RECIPES
From recipegoulash.com
CURING A WHOLE TURKEY WITH MORTON'S TENDER QUICK?
From forum.bradleysmoker.com
ROB'S TURKEY BRINE | ELISERN | COPY ME THAT
From copymethat.com
ROB'S TURKEY BRINE RECIPE | EPICURIOUS.COM | TURKEY BRINE ...
From pinterest.com
SMOKED TURKEY BY ROB COOKS RECIPE | TRAEGER GRILLS
From traeger.com
ROBS TURKEY BRINE RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
ROBS TURKEY BRINE RECIPES - EASY RECIPES - RECIPEGOULASH.COM
From recipegoulash.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