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
SLOW-COOKER TURKEY BREAST RECIPE: HOW TO MAKE IT
Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. —Maria Juco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 10 minutes
Prep Time 10 minutes
Cook Time 05 hours 00 minutes
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender.
Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.
Nutrition Facts : Calories 173 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 36g protein. Diabetic Exchanges 4 lean meat.
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