Turkey Brine With Brown Sugar Recipes
BROWN SUGAR-BRINED TURKEY
A simple brown-sugar brine gives this turkey deep, rich flavor and beautifully burnished skin. You can make a simple gravy with the pan drippings, but remember that brining increases the saltiness of drippings, so use salt-free or low-sodium broth in your gravy and taste it before adding additional salt.
Time 9h30m
Yield Serves 10 with leftovers
Number Of Ingredients 8
Steps:
- Combine brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
- Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
- Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
- Preheat oven to 475°F and adjust racks to fit the turkey.
- Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
- Lower the oven temperature to 350°F and tent breast loosely with foil.
- Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
- Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.
Nutrition Facts : Calories 290 calories, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 110 milligrams, Sodium 780 milligrams, Carbohydrate 2 grams, Protein 36 grams
KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE
This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time P1D
Yield 32 cups (approx)
Number Of Ingredients 7
Steps:
- In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
- Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
- Cool the water until almost room temperature.
- Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
- Place in refrigerator for 24 hours,.
- Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
- Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).
Nutrition Facts : Calories 298.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 109, Sodium 3651.1, Carbohydrate 10.7, Fiber 0.1, Sugar 10, Protein 32.9
MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
TURKEY BRINE WITH BROWN SUGAR
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, both salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley. Let cool completely. Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag.) Refrigerate turkey overnight.
SMOKED TURKEY WITH BRINE RECIPE
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
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
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