Robs Turkey Brine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY BRINE



Turkey Brine image

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

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

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



90 Minute Turkey image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 13h45m

Yield 1 pound turkey per person

Number Of Ingredients 9

1/2 cup kosher salt
2 tablespoons ground black pepper
8 ounces fresh thyme sprigs
4 ounces fresh parsley sprigs
One 12-to-14-pound turkey
6 lemons
20 to 30 pounds ice
1/4 cup kosher salt
2 tablespoons ground black pepper

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



Perfect Roast Turkey and Gravy image

Provided by James Briscione

Categories     main-dish

Time 14h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 fresh turkey (12 to 14 pounds)
4 tablespoons Dry Brine, recipe follows
2 onions
8 to 10 branches fresh woody herbs (combination of sage, rosemary or thyme)
2 heads garlic, halved crosswise
1 cup chopped carrot
1 cup chopped celery
1 stick (8 tablespoons) unsalted butter, melted, plus 2 tablespoons, cut into pieces
Kosher salt
2 tablespoons all-purpose flour
1 cup dry white wine
1 quart chicken stock
Ground black pepper
1 cup kosher salt
1/4 cup sugar
1 tablespoon granulated garlic
1 tablespoon ground black pepper
2 teaspoons ground fennel seed
2 teaspoons ground sage

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



Brined Turkey image

Categories     Mains,

Yield 3 liters.

Number Of Ingredients 9

1 large turkey (20-30 lbs or 9-13.5 kg)
12 cups (3L) water
1 cup (240ml) salt
1 cup (240ml) brown sugar
3 cinnamon sticks
2 tablespoons (30ml) cloves4 bay leaves
2 tablespoons (30ml) black peppercorns
5 sprigs of fresh thyme
4 sprigs of fresh rosemary

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



ROB'S TURKEY BRINE image

Categories     turkey     Thanksgiving     Brine     Thyme

Number Of Ingredients 9

Raw whole turkey
3-pound box of kosher salt
1 tablespoon of whole black peppercorns
2 gallons chicken broth
1-gallon ice water
1 whole bunch fresh thyme, torn roughly
1 whole bunch fresh oregano, torn roughly
1 whole bunch fresh sage leaves, torn roughly
1 whole bunch fresh marjoram, torn roughly

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
best-turkey-brine-recipe-sweet-and-simple-living image
2017-10-15 Best Turkey Brine Recipe. If you are looking for a way to give your turkey the best flavor with a tender and juicy outcome, this best turkey brine …
From sweetandsimpleliving.com
5/5 (1)
Estimated Reading Time 3 mins
Category Best Turkey Brine Recipe
Total Time 12 hrs 10 mins


CHEF'S RECIPE: CANADIAN CLUB TURKEY BRINE - THE GLOBE AND MAIL
chefs-recipe-canadian-club-turkey-brine-the-globe-and-mail image
2008-12-24 Place turkey in brine and leave for 24 hours. Preheat the oven to 375 F. Remove turkey from brine. Heat 3 tablespoons of olive oil in a large …
From theglobeandmail.com
Estimated Reading Time 5 mins


ROB FEENIE’S BRINED PORK CHOPS - THE GLOBE AND MAIL
rob-feenies-brined-pork-chops-the-globe-and-mail image
2012-10-20 To cook the pork chops, preheat a barbecue grill to 400 degrees F. Line a plate with paper towels. Using tongs, remove chops from the brine and …
From theglobeandmail.com
Estimated Reading Time 4 mins


ROB'S RECIPES - THE ROB, ANYBODY & DAWN SHOW - RAD …
robs-recipes-the-rob-anybody-dawn-show-rad image
888.989.9811 Home Superstore The Maggot Mall Buy Online Food Product Vendors RAD Online Listen Live The RAD Prodcast Audio Files Video Files Members Only Android App iOS App Contact Us Mailing Address Facebook …
From radradio.com


HOLIDAY RECIPES - THE ROB, ANYBODY & DAWN SHOW - RAD …
holiday-recipes-the-rob-anybody-dawn-show-rad image
Rob's Turkey Brine A brine is simply a seasoned salt-water bath that the turkey soaks in for 6-18 hours (or one hour per pound) prior to cooking. The brine adds some flavor, but most importantly provides a chemical method to keep the meat …
From radradio.com


TURKEY BRINE RECIPES | ALLRECIPES
turkey-brine-recipes-allrecipes image
This is a quick-and-easy turkey brine recipe that is full of citrus, brown sugar, garlic, and juniper, plus a kick from rum and limeade. By Barbara. Honey-Apple Turkey Brine. Honey-Apple Turkey Brine . Go the extra mile by brining your …
From allrecipes.com


BOURBON TURKEY BRINE – ROBERT IRVINE - CHEFIRVINE.COM
Cool to, at least, room temperature. Brine whole raw turkey for 24 hours minimum. Leave all of the veggies and spices in the brine with the turkey. DO NOT ADD THE TURKEY TO THE BRINE UNTIL THE BRINE IS COOLED! Remove turkey from brine, drain, pat dry, season with desired spices, and bake in a roasting pan at 325 degrees for 15-20 minutes per pound.
From chefirvine.com
Estimated Reading Time 40 secs


3 RECIPES FROM ROB FEENIE'S CASUAL CLASSICS ... - BCLIVING
2012-11-08 Reduce the heat to low, cover and cook until all the liquid is absorbed, 15 to 20 minutes. Set aside. Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4 to 5 minutes, until barely tender. Remove from the heat and drain green beans in a colander.
From bcliving.ca
Estimated Reading Time 7 mins


TURKEY BRINE - RECIPE | COOKS.COM
2021-11-19 Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining). When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35°F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place. Check temperature to be sure it …
From cooks.com
4.8/5 (19)


GORDON ROBERTSON'S BEST TURKEY BRINE MARINATED TURKEY RECIPE
Preheat oven to 325°F. In a heavy roasting pan, place the carrots, celery and onions. Use a thick, heavy duty roasting pan — enameled cast iron or heavy stainless steel — not a thin, throw-away pan — these leave hot spots that burn portions and leave. other portions uncooked.
From recipes.sparkpeople.com
5/5 (1)
Calories 150 per serving
Servings 1


DEEP FRIED TURKEY – ROBERT IRVINE - CHEFIRVINE.COM
15 lb turkey 5 gallons frying oil . MAKE IT 1) Place water, salt, brown sugar, coriander and lemon into a 5 gallon container (a cooler will work). 2) Place turkey in the liquid. 3) Brine for 24 hours. 4) Remove turkey from brine and allow to air dry 1 to 2 hours prior to cooking. 5) Preheat fryer so the oil reaches 250°. Place turkey into fryer.
From chefirvine.com
Estimated Reading Time 50 secs


HOW TO BRINE A TURKEY | BBC GOOD FOOD
2018-11-30 Top turkey dry brine recipes. Brined roast turkey crown & confit legs Dry brined turkey with the legs cooked separately is an easy way to make a perfect Christmas meal. Moist turkey crown with chestnut truffle stuffing This turkey crown is brined before extra flavours are added in the stuffing that's pushed under the skin. Christmas turkey with clementine & bay …
From bbcgoodfood.com
Author Lulu Grimes
Estimated Reading Time 3 mins


BRINE RECIPE FOR JUICY ROAST TURKEY | MIND BODY SOUL KELOWNA
2019-09-23 Brining your turkey will keep the bird moist even after longer cooking times. If you are using this brine recipe, do cook your stuffing separately. Turkeys are recommended to be cooked to a minimum internal temperature of 165ºF. Turkey cooking times – oven fully preheated to 200ºC/180°C Fan/400ºF . Weight of Bird : Cooking Time
From mindbodysoulkelowna.com
Estimated Reading Time 3 mins


TURKEY: TO BRINE OR NOT TO BRINE? - PITMASTER CLUB
2019-10-20 Just got done smoking turkey breast this weekend. It turned out moist and tasty. I dry brined it at 1/2 tsp kosher salt per pound. The meat was plain -- it had not been treated at the packer with a brine solution. Be careful if your injection liquid contains salt -- you want a total of 1/2 tsp kosher salt per pound.
From pitmaster.amazingribs.com


TRAEGER TURKEY BRINE KIT INSTRUCTIONS - ALL INFORMATION ...
Traeger Turkey Brine Kit Instructions Recipes tip yakcook.com. 2019-11-19 · Remove turkey and disregard brine.Blot turkey dry with paper towels. Combine butter and Grand Marnier and coat outside of turkey.Season outside of turkey with Traeger Turkey Rub (from Orange Brine & Turkey Rub Kit). When ready to cook, preheat the Traeger Grill to 325 degrees F for 10 to 15 …
From therecipes.info


ROB'S TURKEY BRINE | TURKEY BRINE, RECIPES, COOKING
Nov 24, 2015 - Read Turkey Recipes and Tips - moisture & flavor - Natural vs. organic? To brine, or not to brine? Our complete guide to roasting the perfect bird
From pinterest.com


ROB'S TURKEY BRINE RECIPE - EASY RECIPES
Rob's Recipes. The recipe's main ingredients are maple syrup, soy sauce, brown sugar, and whiskey. Because of this brine's high sugar content, but sure to cover your turkey with foil until the last few minutes of baking to get a caramelized skin instead of a burnt one. 7 of 10. View All. The secret's out: Brine your turkey for moist, tender results every time. Our favorite turkey …
From recipegoulash.com


CURING A WHOLE TURKEY WITH MORTON'S TENDER QUICK?
2013-12-06 I used Smokehouse Robs brine. I added cure#1 to the brine and brined my turkeys. I also injected some brine into the turkeys then left them sit completely submerged in the cooled brine for 36 hrs. Rinse the turkey well and air dry for a little. I then injected melted butter mixed with apple juice. I smoked the turkeys for 4.5 hrs at 205 deg. After the smoke they need …
From forum.bradleysmoker.com


ROB'S TURKEY BRINE | ELISERN | COPY ME THAT
Rob's Turkey Brine. robarnieanddawn.com EliseRN. loading... Ingredients. Raw whole turkey; 5-gallon bucket (like from Home Depot) 3-pound box of kosher salt; 1 tablespoon of whole black peppercorns ; 2 gallons chicken broth (water mixed with bouillon cubes is fine; 1-gallon ice water; 1 whole bunch fresh thyme, torn roughly; 1 whole bunch fresh oregano, torn roughly; 1 whole …
From copymethat.com


ROB'S TURKEY BRINE RECIPE | EPICURIOUS.COM | TURKEY BRINE ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


SMOKED TURKEY BY ROB COOKS RECIPE | TRAEGER GRILLS
This Smoked Turkey recipe comes to us from Rob Cooks, and he knows how to cook up a moist, flavorful, and tasty bird. The sweet brine tenderizes, and the simple rub lets the true flavor of the protein shine through. This is a sure bet for a delicious feast any time of year.
From traeger.com


ROBS TURKEY BRINE RECIPES WITH INGREDIENTS,NUTRITIONS ...
More about "robs turkey brine recipes" BBQ ESSENTIALS – BEST BRINE RECIPE FOR SMOKED TURKEY. 2018-11-20 · Step 1: Smoked Turkey Brine Recipe For this turkey brine recipe, combine your liquid ingredients, salt, and sugar together in a large plastic container … From blog.cavetools.com 5/5 (3) Category Main Course Servings 4 Calories 198 per serving …
From tfrecipes.com


ROBS TURKEY BRINE RECIPES - EASY RECIPES - RECIPEGOULASH.COM
ROB'S TURKEY BRINE recipe. Thoroughly combine all the ingredients in a small mixing bowl and you’re good to go. Simply rub the mix over each rib generously. Try to work it into into and under the turkey skin where possible. I recommend using rubber gloves to stop the cayenne or paprika getting in your eyes or irritating your skin. Just got done smoking turkey breast this …
From recipegoulash.com


Related Search