Brined Sugar And Spice Turkey Recipes

Steps:

• Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
• Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
• Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
• Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
• Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
• Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

Steps:

• 1. Mix up your brine mixture pour over Turkey, making sure Turkey is submerge ' refrigerate for 8 to 10 hour. after 10 hour rinse off the turkey with cold water and pat dry.
• 2. Tuck wing tips under. Tie legs together with string. Combine: brown sugar and next 6 ingredients. rub over turkey. Cover and chill 8 hours.
• 3. Place turkey, breast side up on a rack in a roasting pan. Arrange onion quarters around turkey. Pour 2 can of broth in pan, NOT ON TURKEY.....
• 4. Bake loosely covered with foil, at 325 for l 1/2 hours. Uncover and bake remaining hours. Or until into meat thermometer inserted into thigh registers 180 degree. Cover with foil to prevent excessing browning, if necessary.

Steps:

• Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
• Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
• While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
• 6 tablespoons Spanish paprika
• 2 tablespoons cumin seeds, ground
• 1 tablespoon mustard seeds, ground
• 4 teaspoons fennel seeds, ground
• 4 teaspoons coarsely ground black pepper
• 2 teaspoons kosher salt
• Whisk together in a bowl.
• Sour Orange Sauce:
• Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
• Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.

Steps:

• Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
• Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
• Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

Steps:

• Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
• Refrigerate brine until completely cooled.