Post by marlaoh on Nov 18, 2003 7:27:48 GMT -6
Brined Turkey
"A delicious way to season your turkey. Placing the turkey in a brine containing your favorite herbs and seasonings creates a delicious moist, firmer bird guests will rave over. "
Ingredients:
14-16 pound turkey (see note)
12 cups chicken broth (2 cups)
1 1/4 cups coarse salt or sea salt (1/4 cup)
3 tablespoons sage (1 teaspoon)
3 tablespoons rosemary (1 teaspoon)
3 tablespoons thyme (1 teaspoon)
2 teaspoons garlic powder (1/4 teaspoon)
12 cups ice water (2 cups)
Method:
It is best to use a fresh turkey (see note below). Ingredient amounts in parenthesis are for a 3-4 pound chicken.
Combine chicken broth, salt, sage, rosemary, thyme and garlic in sauce pot. Heat to dissolve salt. Cool to lukewarm. Fill 12 cup measure with ice cubes then with cold water. Add ice water to brine solution.
Remove giblets from turkey, wash and pat dry. Place turkey in roasting bag then place in a supporting container (roasting pan, large bowl, stock pot, food safe bucket, etc). Pour brine over turkey, being sure it gets inside cavity. Squeeze out excess air from roasting bag, secure tightly. Place turkey in refrigerator or a cold location, which is at least 400 F or lower for 12 to 24 hours (if turkey is left out of refrigerator the temperature of the location must be measured with a thermometer to ensure it is 400 F or lower to prevent food poisoning).
Remove turkey from brine and discard brine. Turkey may now be roasted according to preference (without cover, using a roasting bag, deep frying following manufacturers directions). For roasting with or without a roasting bag, place turkey in roasting pan, breast side up. Brush with melted butter. Roast at 325 F according to turkey package or following the timetable below. Turkey is done when meat thermometer reads 180 F in thigh, 165 F in stuffing, 1700 F thickest part of breast.
Time Table for Roasting Turkey
Ready to Cook Weight Unstuffed Turkey Stuffed Turkey
(3 to 4 pound Chicken) 1 3/4 - 2 1/4 hrs
8 to 12 pounds 2 3/4 - 3 hrs 3 - 3 1/2 hrs
12 to 14 pounds 3 - 3 3/4 hrs 3 1/2 - 4 hrs
14 to 18 pounds 3 3/4 - 4 1/4 hrs 4 - 4 1/4 hrs
18 to 20 pounds 4 1/4- 4 1/2 hrs 4 1/4- 4 3/4 hrs
20 to 24 pounds 4 1/2 - 5 hrs 4 3/4- 5 1/4 hrs
Basting: Baste turkey every 15 – 20 minutes the last half of roasting time using juices from bottom of roast pan (or with chicken broth). Create a nice brown picture perfect turkey by brushing turkey with 1/2 teaspoon Kitchen Bouquet mixed with 1 tablespoon chicken broth during last hour of roasting. Continue to baste turkey as above.
NOTE: Fresh, non-basting turkey works best with this recipe. If fresh turkey is not available, look for a non-basting turkey or a turkey that does not have “added” juices and flavoring.
"A delicious way to season your turkey. Placing the turkey in a brine containing your favorite herbs and seasonings creates a delicious moist, firmer bird guests will rave over. "
Ingredients:
14-16 pound turkey (see note)
12 cups chicken broth (2 cups)
1 1/4 cups coarse salt or sea salt (1/4 cup)
3 tablespoons sage (1 teaspoon)
3 tablespoons rosemary (1 teaspoon)
3 tablespoons thyme (1 teaspoon)
2 teaspoons garlic powder (1/4 teaspoon)
12 cups ice water (2 cups)
Method:
It is best to use a fresh turkey (see note below). Ingredient amounts in parenthesis are for a 3-4 pound chicken.
Combine chicken broth, salt, sage, rosemary, thyme and garlic in sauce pot. Heat to dissolve salt. Cool to lukewarm. Fill 12 cup measure with ice cubes then with cold water. Add ice water to brine solution.
Remove giblets from turkey, wash and pat dry. Place turkey in roasting bag then place in a supporting container (roasting pan, large bowl, stock pot, food safe bucket, etc). Pour brine over turkey, being sure it gets inside cavity. Squeeze out excess air from roasting bag, secure tightly. Place turkey in refrigerator or a cold location, which is at least 400 F or lower for 12 to 24 hours (if turkey is left out of refrigerator the temperature of the location must be measured with a thermometer to ensure it is 400 F or lower to prevent food poisoning).
Remove turkey from brine and discard brine. Turkey may now be roasted according to preference (without cover, using a roasting bag, deep frying following manufacturers directions). For roasting with or without a roasting bag, place turkey in roasting pan, breast side up. Brush with melted butter. Roast at 325 F according to turkey package or following the timetable below. Turkey is done when meat thermometer reads 180 F in thigh, 165 F in stuffing, 1700 F thickest part of breast.
Time Table for Roasting Turkey
Ready to Cook Weight Unstuffed Turkey Stuffed Turkey
(3 to 4 pound Chicken) 1 3/4 - 2 1/4 hrs
8 to 12 pounds 2 3/4 - 3 hrs 3 - 3 1/2 hrs
12 to 14 pounds 3 - 3 3/4 hrs 3 1/2 - 4 hrs
14 to 18 pounds 3 3/4 - 4 1/4 hrs 4 - 4 1/4 hrs
18 to 20 pounds 4 1/4- 4 1/2 hrs 4 1/4- 4 3/4 hrs
20 to 24 pounds 4 1/2 - 5 hrs 4 3/4- 5 1/4 hrs
Basting: Baste turkey every 15 – 20 minutes the last half of roasting time using juices from bottom of roast pan (or with chicken broth). Create a nice brown picture perfect turkey by brushing turkey with 1/2 teaspoon Kitchen Bouquet mixed with 1 tablespoon chicken broth during last hour of roasting. Continue to baste turkey as above.
NOTE: Fresh, non-basting turkey works best with this recipe. If fresh turkey is not available, look for a non-basting turkey or a turkey that does not have “added” juices and flavoring.