BRINE TURKEY BREAST FOR SLOW COOKER RECIPES

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TURKEY BRINE RECIPE | MCCORMICK



Turkey Brine Recipe | McCormick image

What’s a Thanksgiving feast without a juicy, flavorful turkey? For a simple turkey brine recipe, soak your bird for 12 to 24 hours in a mixture of McCormick® bay leaves, salt, sugar and water. Then, rinse and season with a savory blend of McCormick® rosemary, thyme and paprika before roasting in the oven. If you want inspiration for the full meal, our turkey brine recipe is perfect served alongside popular side dishes, including: Candied sweet potato casserole, Cranberry sauce, Herb stuffing, Garlic mashed potatoes. And for dessert, you can’t go wrong with our easy apple pie and pumpkin pie recipes.

Provided by McCormick

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 14

Number Of Ingredients 12

1
8 cups hot water
3/4 cup salt
3/4 cup sugar
8 Bay Leaves
8 cups cold water
1 whole turkey (14 pounds), fresh or frozen, thawed
2 tbsps oil
1 tbsp Paprika
2 tsps Rosemary Leaves coarsely crushed
1 tsp Thyme Leaves
1 tsp salt

Steps:

  • Mix hot water, salt, sugar and bay leaves in 12-quart container or tall stockpot. Stir until salt and sugar are dissolved. Stir cold water into container. Place turkey in brine, adding more cold water if needed to cover. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
  • Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on rack in foil-lined roasting pan.
  • Brush turkey with oil. Mix paprika, rosemary and thyme in small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.
  • Roast 2 hours. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F. Remove turkey from oven. Cover loosely with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 435 Calories

CORNED TURKEY AND CABBAGE - SKINNYTASTE



Corned Turkey and Cabbage - Skinnytaste image

Leave the same old Corned Beef behind for this Corned Turkey and Cabbage Dinner made with all the same pickling spices and roasted vegetables.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 17

1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon coarse ground black pepper
1 bay leaf (crumbled very finely)
Olive oil spray
3 1/2 lbs turkey breast, boneless and skin on
1 head cabbage (cut into 8 wedges)
4 carrots (peeled and cut into 1/2 inch coins)
1 pound yukon gold potatoes (cut into 1" chunks)
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Mix all the spices (including the brown sugar) together.
  • Pull the skin up from the meat and rub half of the spices onto the turkey.
  • Put the turkey skin side down onto your baking sheet and rub the rest of the spices onto the top of the turkey breast.
  • Put the turkey into the oven to cook while you prepare the vegetables (turkey will cook a total of about 35 minutes).
  • Toss the carrots and potatoes in the oil with the salt and pepper.
  • Add them to the baking sheet.
  • Add the cabbage wedges to the sheet and spray with a 1/2 second of olive oil spray.
  • Add the vegetables to the oven and continue cooking for another 30 minutes.
  • Remove when turkey is cooked through and vegetables have just started to brown.
  • Discard skin and serve.

Nutrition Facts : ServingSize 6 ounces cooked turkey and 1/8th the vegetables, Calories 276 kcal, CarbohydrateContent 19.7 g, ProteinContent 27.4 g, FatContent 10 g, SaturatedFatContent 2.4 g, CholesterolContent 74 mg, SodiumContent 256 mg, FiberContent 3.8 g, SugarContent 5.6 g

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