BRINED TURKEY RECIPE RECIPES

Name: Turkey Brine Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Yield: 14
Cuisine: American,
Ingredients: 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

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

Ingredients

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

HERB-BRINED CORNISH GAME HENS RECIPE: HOW TO MAKE IT

Herb-Brined Cornish Game Hens Recipe: How to Make It image

Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. —Shannon Roum, Cudahy, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 10 minutes

Prep Time 35 minutes

Cook Time 03 hours 35 minutes

Yield 8 servings.

Number Of Ingredients 24

Ingredients

2/3 cup kosher salt
1/4 cup packed brown sugar
12 whole peppercorns
5 fresh sage leaves
2 garlic cloves
1 fresh thyme sprig
1 fresh rosemary sprig
1 quart water
1-1/2 quarts cold water
2 large turkey-sized oven roasting bags
4 Cornish game hens (20 ounces each)
HERB BUTTER:
14 whole peppercorns
2 garlic cloves
3/4 cup butter, softened
3 tablespoons plus 1 teaspoon olive oil, divided
1/3 cup packed fresh parsley sprigs
3 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
2 tablespoons fresh thyme leaves
2 pounds fresh Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper

Steps:

In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

Nutrition Facts : Calories 592 calories, FatContent 39g fat (16g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 474mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 49g protein.

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