BROWN SUGAR TURKEY BRINE RECIPES RECIPES

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BRINED BROWN-SUGAR TURKEY | BUTTERBALL®



Brined Brown-Sugar Turkey | Butterball® image

Total Time 180

Yield 10

Number Of Ingredients 9

3 packed brown sugar
1-1/2 Dijon-style mustard
1/4 salt
2 ground red pepper
2 ice-cold water
1 fresh thyme
1 head garlic
1 (10- to 12-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
undefined Nonstick cooking spray

Steps:

  • Combine brown sugar, mustard, salt and ground red pepper in large nonmetallic container. Gradually whisk in ice water, thyme and garlic; stir until sugar is dissolved.
  • Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Place turkey, breast side down, in brine mixture. Cover; refrigerate overnight.
  • Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey.
  • Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
  • Roast turkey 2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking. Continue roasting turkey 1½ to 1¾ hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
  • Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 260, FatContent 10 g, CholesterolContent 70 mg, SodiumContent 920 mg, ProteinContent 22 mg, ServingSize 10

KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE RECIPE - FOOD.COM



Kittencal's Best Brown Sugar Turkey Brine Recipe - Food.com image

This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612

Total Time 24 hours

Prep Time 24 hours

Yield 32 cups (approx)

Number Of Ingredients 7

32 cups warm water (2 gallons)
1 cup kosher salt (must use kosher salt ONLY)
1 1/2 cups light brown sugar (well-packed)
2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
3 -4 tablespoons fresh coarsely chopped garlic (or slice the cloves into thirds)
2 tablespoons Worcestershire sauce (optional)
1 whole turkey (up to 20 pounds)

Steps:

  • In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
  • Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
  • Cool the water until almost room temperature.
  • Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
  • Place in refrigerator for 24 hours,.
  • Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
  • Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).

Nutrition Facts : Calories 298.2, FatContent 12.9, SaturatedFatContent 3.6, CholesterolContent 109, SodiumContent 3651.1, CarbohydrateContent 10.7, FiberContent 0.1, SugarContent 10, ProteinContent 32.9

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