MAPLE BRINED TURKEY RECIPES

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DRY-BRINED TURKEY RECIPE - NYT COOKING



Dry-Brined Turkey Recipe - NYT Cooking image

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.

Provided by Kim Severson

Total Time 3 hours

Yield 12 to 14 servings

Number Of Ingredients 9

1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
Kosher salt
1 tablespoon black pepper
10 sprigs fresh thyme
1/2 bunch flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
1/2 cup unsalted butter, softened
2 cups white wine (see tip)

Steps:

  • Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
  • Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
  • Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
  • Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
  • Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
  • When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
  • When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 564, UnsaturatedFatContent 13 grams, CarbohydrateContent 6 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 70 grams, SaturatedFatContent 9 grams, SodiumContent 1233 milligrams, SugarContent 3 grams, TransFatContent 0 grams

BEST CITRUS-BRINED ROAST TURKEY RECIPE - HOW TO MAKE ...



Best Citrus-Brined Roast Turkey Recipe - How to Make ... image

Make this citrus-brined roast turkey for your Thanksgiving or Christmas dinner. Oranges, apple juice, and lemon and lime come together for an unforgettable taste.

Provided by Ree Drummond

Categories     Christmas    Thanksgiving    main dish

Total Time 5 hours

Prep Time 45 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 17

5

bay leaves

5

garlic cloves, minced

Peel of 3 oranges, plus 1 orange, cut into wedges

1

lemon, cut into wedges

1

lime, cut into wedges

3 c.

apple juice or apple cider

2 c.

packed dark brown sugar

1 1/2 c.

kosher salt

3 tbsp.

peppercorns

1

12- to 14-pound turkey (save the giblets and neck for the gravy)

1

orange

1

stick salted butter, softened

1 tbsp.

fresh thyme leaves, plus 4 to 5 sprigs

1 tsp.

kosher salt

1 tsp.

black pepper

3 c.

low-sodium chicken broth

1 c.

dry white wine

Steps:

  • Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely. Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours. When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt. Preheat the oven to 275 ̊. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours). After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ̊ to 168 ̊, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.

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