Summer Brined Turkey Recipes

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SUMMER BRINED TURKEY



Summer Brined Turkey image

Provided by Nigella Lawson

Categories     dinner, project, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 14-pound to 15-pound turkey, giblets discarded, rinsed
1 cup sea salt
1 cup light brown sugar
1/2 cup honey
1/2 cup white wine vinegar
4 bay leaves
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard seeds
1 tablespoon allspice berries
2 tablespoons black peppercorns
2 onions, peeled and quartered
3 to 4 stalks of celery
2 cloves garlic, peeled and lightly smashed
Oil for roasting pan

Steps:

  • Place turkey in a large deep pot that will hold it snugly. In a pitcher of water, combine salt, sugar and honey. Stir until dissolved, and pour over turkey. Add vinegar, bay leaves, Worcestershire sauce, mustard seeds, allspice berries and peppercorns. Add onions, celery, garlic, and enough water to cover turkey. Leave in a cool place overnight.
  • Heat oven to 400 degrees. Lightly oil bottom of roasting pan. Remove turkey from brine, and place in pan. Roast, uncovered, for 30 minutes, then reduce oven temperature to 350 degrees. Roast for 2 1/2 hours.
  • Allow turkey to rest out of oven for 15 minutes before carving. If desired, reheat pan juices, and spoon over meat.

Nutrition Facts : @context http, Calories 871, UnsaturatedFat 25 grams, Carbohydrate 34 grams, Fat 36 grams, Fiber 1 gram, Protein 99 grams, SaturatedFat 7 grams, Sodium 1709 milligrams, Sugar 30 grams, TransFat 0 grams

SMOKED TURKEY WITH BRINE RECIPE



Smoked Turkey with Brine Recipe image

A brined turkey smoked on a pellet grill will always be the best way to cook a turkey. Here we share the best turkey brine recipe, and our favorite turkey rub. Then we provide step by step instructions to smoke it on your pellet grill.

Provided by Michael Haas

Categories     Main Course

Time P2DT4h30m

Number Of Ingredients 17

12 Garlic Cloves
2.5 Cups Brown Sugar
1.5 Cups Kosher Salt
1 Cup Soy Sauce
7 Bay Leaves
1 TBS Coarse Black Pepper
5 Quarts Water (cold)
12 lbs Turkey (thawed)
1/4 cup canola oil
2 tablespoons onion powder
1 1/2 tablespoons paprika
2 teaspoons garlic powder
2 1/2 teaspoons kosher salt
2 teaspoons pepper
1/2 teaspoon dried sage
1/4 Cup Peanut Oil
1/4 Cup Butter (melted for basting)

Steps:

  • Skin the garlic cloves and use a knife to crush each clove.
  • In the clean 5-gallon pail, add all the brine ingredients together and mix well with a large wooden spoon.
  • Clean your turkey and make sure the giblets are removed.
  • Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged.
  • Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours.
  • After the 48 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete.
  • Mix all the rub ingredients together and set aside for later.
  • Fire up your smoker to 300F.
  • Take your brined turkey out of the fridge and prep it for the smoker. Move the wings behind the body of the Turkey as shown.
  • Tie the legs together with butcher twine.
  • Apply the turkey rub liberally to the entire turkey. Then lightly brush some of the peanut oil over the entire turkey.
  • Once the smoker hits 300F, place your turkey in the smoker and attach your meat probe into the breast of the turkey.
  • After the first 1.5hrs, I'll check in on the turkey and see how it looks. I'll baste it with melted butter now and then. I'll sometimes spritz the turkey with a 50/50 mixture of apple cider vinegar as well. It helps attract the smoke to the skin.
  • Once the Turkey reaches about 160F, I will remove it and quickly wrap in foil. The Turkey will keep climbing in temperature and reach the 165F while it is covered in foil. Let the turkey rest a minimum of 20 minutes under the foil. The longer it rests, the better.
  • You are done and ready to carve the turkey. Enjoy.

Nutrition Facts : ServingSize 3.5 oz, Calories 582 kcal, Carbohydrate 3 g, Protein 70 g, Fat 31 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 242 mg, Sodium 978 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g

HOW TO BRINE AND ROAST A TURKEY



How to Brine and Roast a Turkey image

Turkey brine is not created equal...Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included...=)

Provided by Aroostook

Categories     Whole Turkey

Time 8h

Yield 10 serving(s)

Number Of Ingredients 4

1 gallon cool water
1 cup diamond crystal kosher salt or 1/2 cup table salt
1/2 cup brown sugar
1 (12 -14 lb) whole turkey

Steps:

  • Mix in a plastic container or stockpot until dissolved.
  • Makes 1 gallon of brining solution.
  • Salinity differs!
  • Determine the amount of brine needed to cover a 12-14 pound whole turkey.
  • Tips: Start brining method the day before you plan to cook the turkey.
  • Use a fresh or completely thawed turkey.
  • Wash the bird inside and out and remove the giblet bag and neck.
  • (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
  • Place the turkey in the brine solution, breast down.
  • Cover and chill for 6 to 8 hours.
  • If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
  • Remove the turkey from brine, rinse inside and out under cold running water.
  • Pat dry with paper towels.
  • Preheat oven to 350 degrees.
  • Place turkey on shallow roasting pan.
  • Tie legs together and tuck wings underneath the bird.
  • Coat the skin with butter or olive oil.
  • Cover the breast loosely with aluminum foil.
  • Add 1 cup water to bottom of pan.
  • Cooking time will vary depending on the size of the turkey.
  • Check the wrapper to see how much the turkey weighs and determine the approximately.
  • cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
  • During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
  • When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
  • Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
  • Add 15 minutes for each additional pound.

Nutrition Facts : Calories 679.2, Fat 31.9, SaturatedFat 9, Cholesterol 270.9, Sodium 8761.4, Carbohydrate 10.8, Sugar 10.7, Protein 81.4

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