APPLE CIDER BRINED TURKEY RECIPES
HONEY-BRINED TURKEY BREAST RECIPE: HOW TO MAKE IT
Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. —Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 35 minutes
Prep Time 50 minutes
Cook Time 01 hours 45 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.
Nutrition Facts : Calories 138 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 88mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 4 lean meat.
HOW TO ROAST A BRINED TURKEY - SKINNYTASTE
To roast a juicy, succulent turkey, without using any butter or oil, soak your turkey in a brine bath overnight, you will never want to cook a turkey another way.
Provided by Gina
Number Of Ingredients 14
Steps:
- The night before you plan on cooking the turkey, remove the innards and rinse the turkey inside and out with cold water.
- Boil 1 gallon of water and brining blend for 2 - 3 minutes, remove from heat and let it cool to room temperature. To speed things up you can add some ice to it.
- Combine cooled brine with 1 gallon of ice water and submerge the turkey in the brine bath so that it is completely covered. I used a brining bag to do this, but a large container or a 5 gallon bucket would even work.
- Refrigerate overnight. If your brine doesn't completely cover the turkey, turn the turkey over half way through brining.
- Next day, an hour before you are ready to cook the turkey, remove the turkey from the brine and discard the brine. Rinse the turkey well with cold water and pat dry. Place in a roasting pan, I used a cheap disposable aluminum one to show you that it doesn't have to be fancy. Let the turkey come to room temperature for one hour.
- Preheat oven to 325°F.
- Place the turkey, breast side up in the center rack on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Roast in the oven for about 13 minutes per pound for an un-stuffed turkey, or until the internal temperature of the deepest part of the breast reaches 170°F.
- Baste the turkey with the pan juices every 45 minutes. When the thermometer reaches 170°F in the deepest part of the breast, remove from oven and let it rest for 15 - 20 minutes before carving.
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