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Whether you fry, roast, grill or smoke
a turkey, the process of brining makes the meat more tender,
moist and flavorful.
Brined
Whole Turkey
- Brining Procedure:
1 (15-pound) whole turkey, (not self-basting or kosher) thawed,
giblets and neck removed
2 cups table salt (do not substitute equal amounts of kosher
salt)
2 gallons* icy cold water
4 cups packed brown sugar **
1/2 cup dried rosemary leaves
1/2 cup dried thyme leaves
- Rinse turkey in cool water.
- In a very large clean
container (non-corrosive pan or stockpot such as stainless steel
or glass or a food-grade plastic container), mix salt and water
together until salt dissolves. Stir in brown sugar and spices,
mix well until sugar dissolves.
- Totally submerge poultry
in solution and store, covered, in refrigerator for at least
6 hours and up to 8 hours. Since brining does not preserve meat,
the turkey must be kept below 40°F (5°C) throughout the
entire brining process. Ice packs may also be used to keep turkey
at a safe temperature of below 40°F (5°C).
- Remove turkey from brine.
Discard brine. Thoroughly rinse the interior and exterior of
the turkey by placing it on a wire rack and setting both rack
and turkey in a clean, empty sink. Use cool water from the spray
hose and rub gently to release the salt and sugar from the turkey.
- Pat skin and both interior
cavities dry.
*The ratio of water to
salt is appropriate for a 15-pound turkey. If a larger or smaller
turkey is brined, please calculate accordingly.
**Other combinations of herbs may be added including 6 to 8 bay
leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or
a HOT and spicy flavor may be achieved by the addition of 1 cup
small dried red chile peppers.
- Roasting Procedure:
1 small onion, peeled and quartered
1 carrot, peeled and cut into 1-inch chunks
1 small stalk celery, cut into 1-inch chunks
4 to 6 tablespoons unsalted butter, melted
As needed fresh fruit for garnish
- In the cavity of turkey,
place onion, carrot and celery.
- Brush turkey with melted
butter.
- Roast turkey, breast side
down, in a preheated 325°F (160°C) oven for 2 hours.
During this time, baste legs and back twice with melted butter.
- Remove turkey from oven
and protecting your hands, grasp turkey with several layers of
clean paper towels at both ends, and turn turkey, breast side
up.
- Return turkey to oven
and continue to roast, basting twice with pan dripping. Continue
to roast until internal temperature reaches 170°F (80°C)
in the breast and 180°F (85°C) in the thigh. (Note: A
brined turkey cooks slightly faster than an unbrined turkey,
so check the internal temperature frequently.)
- Remove turkey from the
oven and allow to stand for 20 minutes before carving.
- Transfer to a platter
and garnish with fresh fruit.
Makes 22 servings.
Recipe
provided courtesy of
the National Turkey Federation.
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