Post by April B. on Nov 28, 2003 11:11:30 GMT -6
I just wanted to shear the best Turkey recipe I have ever made That I got from a member of another site
This really is the juiciest Turkey and after you brined it you can season the out side anyway you want I chose the bacon on top.
but after making this I know now that I can use a good cajun mix on the out side or what ever.
Margaret C.
I made one of your Brined turkey recipes, and the turkey was
wonderful. Everyone Loved it!
The only difference I made was I had a 21 pound Turkey, I had to make
the brined in a large cooler box and place my turkey in it with Ice. I
soaked it for 10 hours
I just wanted to let you know how much I deeply, deeply thank you for
sharing your recipes and helping me to make the best Turkey in the county.
Thank you so much
April B.
bellow is the recipe I used
Brined Turkey
Brine:
1 cup plus 2 tbs. kosher salt
1 gallon cold water
1-12 lb. turkey - giblets removed
Turkey:
6 Tbs. unsalted butter, softened
1/4 cup fresh orange juice
2 tbs. fresh lemon juice
1 tbs dried thyme
1 tsp kosher salt
3/4 tsp ground pepper
1 lg. onion, quartered
2 celery ribs, cut into 2" lengths
1 bunch thyme springs (2 oz)
4 sage springs
4 garlic cloves, unpeeled
3 bay leaves
6 thick slices of bacon
1 qt. chicken stock or broth
In large stockpot, dissolve salt in cold water. Add turkey. (I added water
to just cover top of turkey) Refrigerate 12 - 24 hours. Remove turkey from
brine and pat dry inside and out with paper towels.
Roast the turkey: Preheat oven to 325*. In small bowl, blend butter,
orange
juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out
with the butter. Fill the cavity with the onion, celery, thyme sprigs,
sage
springs, garlic and bay leaves. Transfer bird to rack set in roasting pan.
Arrange the bacon slices over the breast and pour 2 cups of stock into
roasting pan. (The first time I made it, rubbing the softened butter and
getting it to stick to the turkey didn't work so well, so the second
time I
made it...I melted butter...mixed ingredients with it...and brushed inside
and all over outside. Also, I adapt to what I have. I used frozen orange
juice the first time...and apple juice the second time. And I never have
fresh lemon juice, so reconstituted works! I also substituted dried
sage for
the sprigs and dried thyme for the thyme springs.... refrigerated, chopped
roasted garlic for the whole cloves of garlic.) Roast the turkey in
the oven
for 45 min., baste with 1 cup of stock. Roast 1 1/2 hours longer, basting
with pan juices every 20 min. Add remaining 1 cup of stock and roast 1 hr.
and 50 min. longer, basting every 15 min. with pan juices. When turkey
done,
the bacon will be very dark. Remove it and discard. Remove turkey and let
rest 20 min. Use juices for Giblet gravy. This turkey comes out very moist
and has a seasoned flavor "all the way to the bone" of the turkey.
This really is the juiciest Turkey and after you brined it you can season the out side anyway you want I chose the bacon on top.
but after making this I know now that I can use a good cajun mix on the out side or what ever.
Margaret C.
I made one of your Brined turkey recipes, and the turkey was
wonderful. Everyone Loved it!
The only difference I made was I had a 21 pound Turkey, I had to make
the brined in a large cooler box and place my turkey in it with Ice. I
soaked it for 10 hours
I just wanted to let you know how much I deeply, deeply thank you for
sharing your recipes and helping me to make the best Turkey in the county.
Thank you so much
April B.
bellow is the recipe I used
Brined Turkey
Brine:
1 cup plus 2 tbs. kosher salt
1 gallon cold water
1-12 lb. turkey - giblets removed
Turkey:
6 Tbs. unsalted butter, softened
1/4 cup fresh orange juice
2 tbs. fresh lemon juice
1 tbs dried thyme
1 tsp kosher salt
3/4 tsp ground pepper
1 lg. onion, quartered
2 celery ribs, cut into 2" lengths
1 bunch thyme springs (2 oz)
4 sage springs
4 garlic cloves, unpeeled
3 bay leaves
6 thick slices of bacon
1 qt. chicken stock or broth
In large stockpot, dissolve salt in cold water. Add turkey. (I added water
to just cover top of turkey) Refrigerate 12 - 24 hours. Remove turkey from
brine and pat dry inside and out with paper towels.
Roast the turkey: Preheat oven to 325*. In small bowl, blend butter,
orange
juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out
with the butter. Fill the cavity with the onion, celery, thyme sprigs,
sage
springs, garlic and bay leaves. Transfer bird to rack set in roasting pan.
Arrange the bacon slices over the breast and pour 2 cups of stock into
roasting pan. (The first time I made it, rubbing the softened butter and
getting it to stick to the turkey didn't work so well, so the second
time I
made it...I melted butter...mixed ingredients with it...and brushed inside
and all over outside. Also, I adapt to what I have. I used frozen orange
juice the first time...and apple juice the second time. And I never have
fresh lemon juice, so reconstituted works! I also substituted dried
sage for
the sprigs and dried thyme for the thyme springs.... refrigerated, chopped
roasted garlic for the whole cloves of garlic.) Roast the turkey in
the oven
for 45 min., baste with 1 cup of stock. Roast 1 1/2 hours longer, basting
with pan juices every 20 min. Add remaining 1 cup of stock and roast 1 hr.
and 50 min. longer, basting every 15 min. with pan juices. When turkey
done,
the bacon will be very dark. Remove it and discard. Remove turkey and let
rest 20 min. Use juices for Giblet gravy. This turkey comes out very moist
and has a seasoned flavor "all the way to the bone" of the turkey.
