HOW LONG TO COOK A BRINED TURKEY RECIPES
BRINED WHOLE TURKEY RECIPE - BETTYCROCKER.COM
When was the last time you truly enjoyed your holiday turkey? If it’s been a while, we suggest you give your regular recipe a rest and try out this whole turkey instead. As you might have noticed (from its 100-plus, five-star ratings), it’s been helping home cooks master succulent and tender-to-the-bone turkeys for decades now. And its success is nearly guaranteed—a bold promise, yes, but we’ll stand behind it. The reason this recipe turns out time after time is because it uses the brining technique. Brining, in this case, wet brining, involves soaking the bird in a simple solution of salt and water for an extended period of time (8 to 12 hours) prior to roasting. The soak breaks down tough muscle tissue and infuses the meat with flavor. So when we say you don’t have to suffer lackluster turkey again, it’s not a false promise, all you have to do is make this fan-favorite recipe. Our guess is that you’ll never go back to your old standard.
Provided by Betty Crocker Kitchens
Total Time 12 hours 30 minutes
Prep Time 15 minutes
Yield 14
Number Of Ingredients 8
Steps:
- Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
- Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
- Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
- Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
- Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 325 , CarbohydrateContent 0 g, CholesterolContent 145 mg, FiberContent 0 g, ProteinContent 47 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 620 mg
CLASSIC BRINED AND ROASTED TURKEY RECIPE | MARTHA STEWART
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.
Provided by Martha Stewart
Categories Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
- Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
- Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
- Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
More about "how long to cook a brined turkey recipes"
BRINED WHOLE TURKEY RECIPE - BETTYCROCKER.COM
When was the last time you truly enjoyed your holiday turkey? If it’s been a while, we suggest you give your regular recipe a rest and try out this whole turkey instead. As you might have noticed (from its 100-plus, five-star ratings), it’s been helping home cooks master succulent and tender-to-the-bone turkeys for decades now. And its success is nearly guaranteed—a bold promise, yes, but we’ll stand behind it. The reason this recipe turns out time after time is because it uses the brining technique. Brining, in this case, wet brining, involves soaking the bird in a simple solution of salt and water for an extended period of time (8 to 12 hours) prior to roasting. The soak breaks down tough muscle tissue and infuses the meat with flavor. So when we say you don’t have to suffer lackluster turkey again, it’s not a false promise, all you have to do is make this fan-favorite recipe. Our guess is that you’ll never go back to your old standard.
From bettycrocker.com
Reviews 4.5
Total Time 12 hours 30 minutes
Calories 325 per serving
From bettycrocker.com
Reviews 4.5
Total Time 12 hours 30 minutes
Calories 325 per serving
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
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CLASSIC BRINED AND ROASTED TURKEY RECIPE | MARTHA STEWART
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.
From marthastewart.com
Reviews 3.6
Category Turkey Recipes
From marthastewart.com
Reviews 3.6
Category Turkey Recipes
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
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DRY-BRINED TURKEY RECIPE - NYT COOKING
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 564 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 564 per serving
- Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
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BEST BRINED TURKEY BREAST RECIPE - BETTYCROCKER.COM
Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
- Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
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BRINED TURKEY COOKING TIME PER POUND - COOKING - BEST RECIPES
How much water do I need to brine a 12 pound turkey? How to Brine Turkey. Whole turkey (12 to 17 pounds): Mix 2 gallons cold water with 1 cup table salt; brine 6 to 12 hours. Whole turkey (18 to 24 pounds): Mix 3 gallons cold water with 1½ cups table salt; brine 6 to 12 hours. What temperature should a turkey be brined at? 40 degrees
From parwarestaurante.com
From parwarestaurante.com
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BRINED TURKEY BREAST RECIPE | MCCORMICK
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast.
From mccormick.com
From mccormick.com
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BRINED TURKEY COOKING TIME PER POUND - COOKING - BEST RECIPES
Soak – Determined brine-time based on the size of your turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days. Dry – Before you roast the turkey, take it out of the brine water and place on a rack to dry.
From parwarestaurante.com
From parwarestaurante.com
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BRINED TURKEY BREAST RECIPE | MCCORMICK
Refrigerate 12 to 24 hours. 2 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. 3 Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl.
From mccormick.com
From mccormick.com
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QUICK ANSWER: HOW TO COOK A BRINED TURKEY? – KITCHEN
How long can you wait to cook a turkey after brining? A: After brining, let your turkey dry for up to 24 hours in the fridge (optional, but produces crispy skin). Rub canola oil on the outside of the bird after refrigerating and cook however you prefer.
From violet.applebutterexpress.com
From violet.applebutterexpress.com
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TRAEGER BRINED SMOKED TURKEY RECIPE | TRAEGER GRILLS
Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap or foil and place in the fridge for at least 24 hours. Add A Note
From traeger.com
From traeger.com
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READERS ASK: HOW TO COOK BRINED TURKEY BREAST? - CTHT KITCHEN
Jan 10, 2022 · Put the salt, sugar, and the vegetables and fruit in a large saucepan. Cover with cold filtered water or chicken / turkey soup. Bring the brine to a boil. Reduce the heat to low and simmer for 30 minutes or until the sugar and salt are dissolved in the water.
From clocktowerhistoricstaunton.com
From clocktowerhistoricstaunton.com
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HOW TO DRY BRINE AND ROAST A TURKEY PERFECTLY - CHEF DENNIS
Nov 13, 2019 · Rule #1 of Dry Brining – The larger the piece of meat, the more time is needed for the brine to be effective. A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking.
From askchefdennis.com
From askchefdennis.com
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BRINED FROM FROZEN & ROASTED WHOLE TURKEY - JILLIAN RAE COOKS
Oct 06, 2019 · Cover the vessel and let the turkey thaw and brine at the same time, 24-48 hours at room temperature, depending on the size of the turkey. My turkey was 9 pounds, and was done after 24 hours. Place a thermometer with an alarm in the brining liquid, with the alarm set to sound if the water reaches above 4 degrees celsius.
From jillianraecooks.com
From jillianraecooks.com
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HOW LONG SHOULD I BRINE A 24 LB TURKEY ...
How long should I brine a 24 lb turkey? Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.
From roadlesstraveledstore.com
From roadlesstraveledstore.com
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BRINED AND ROASTED TURKEY BREAST RECIPE
Nov 23, 2021 · Preheat the oven to 400 F. Place the turkey breast in a large cooking bag; place the bag with the turkey in a large roasting pan or another large container (just in case the bag leaks). The Spruce / Eric Kleinberg. Add all brine ingredients to the bag, close the bag and then twist until the brine is covering the turkey.
From thespruceeats.com
From thespruceeats.com
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THE TOP RECIPE FOR A BRINED TURKEY | GRILLING INSPIRATION ...
Carefully turn the turkey over in the pan so the breast faces up. Continue to cook the turkey over indirect low heat, with the lid closed, for a second hour. If you're using a charcoal grill, add 10 to 12 unlit charcoal briquettes to the lit charcoal using long-handled tongs to tuck the unlit charcoal between the lit charcoal.
From weber.com
From weber.com
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