ButtermilkBrined Turkey Recipe Food Network from www.foodnetwork.com
Introduction
Brining is the process of soaking meat in a saltwater solution to make it more flavorful and tender. When it comes to turkey, brining is essential if you want a juicy, succulent bird. This recipe will guide you through the steps of creating a delicious brined turkey that will be the star of your Thanksgiving feast.
Ingredients
To make this brined turkey, you'll need the following ingredients: - 1 12-14 pound turkey - 2 cups kosher salt - 2 cups brown sugar - 2 oranges, sliced - 2 lemons, sliced - 6 sprigs fresh thyme - 6 sprigs fresh rosemary - 1 tablespoon black peppercorns - 1 gallon cold water - 2 cups ice
Optional ingredients
- 1 onion, sliced - 1 head of garlic, cut in half - 1 tablespoon whole allspice berries - 1 tablespoon juniper berries
Instructions
1. Remove the turkey from its packaging and rinse it thoroughly under cold water. Pat it dry with paper towels. 2. In a large pot, combine the kosher salt, brown sugar, oranges, lemons, thyme, rosemary, black peppercorns, and any optional ingredients you choose to use. 3. Pour in the cold water and stir until the salt and sugar are completely dissolved. 4. Add the ice and stir until it is melted and the brine is cold. 5. Place the turkey in a large brining bag or a clean food-grade bucket. 6. Pour the brine over the turkey, making sure it is completely submerged. If necessary, weigh down the turkey with a plate or other heavy object to keep it under the brine. 7. Seal the bag or cover the bucket with a lid or plastic wrap. 8. Refrigerate the turkey in the brine for at least 12 hours, but no more than 24 hours. 9. After the turkey has brined, remove it from the brine and rinse it thoroughly under cold water to remove any excess salt. 10. Pat the turkey dry with paper towels and let it sit at room temperature for one hour before cooking. 11. Preheat your oven to 325°F (165°C). 12. Place the turkey on a roasting rack in a roasting pan and tuck the wings under the body. 13. Brush the turkey with melted butter or olive oil, and season with salt and pepper. 14. Roast the turkey for 3-4 hours, depending on its size, until the internal temperature reaches 165°F (75°C) in the thickest part of the bird. Baste the turkey with pan juices every 30 minutes or so. 15. Let the turkey rest for 20-30 minutes before carving.
Brining is the secret to a delicious, juicy turkey that your guests will love. Follow this recipe to create a brined turkey that is sure to be the star of your Thanksgiving feast. Remember to start the brining process at least 12 hours ahead of time, so the turkey has plenty of time to soak up all the delicious flavors. Happy cooking!