HONEY-CITRUS GLAZED TURKEY
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (3 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.
Nutrition Facts :
CITRUS HONEY BRINED SMOKED TURKEY
Wonderfully moist and tender turkey!
Provided by Mary Jane Brown
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 12h30m
Yield 20
Number Of Ingredients 13
Steps:
- Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C).
- Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey.
- Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill.
- Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C).
- Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 31.8 g, Cholesterol 200.7 mg, Fat 26.8 g, Fiber 0.9 g, Protein 69.5 g, SaturatedFat 7.4 g, Sodium 9444.1 mg, Sugar 30.1 g
CITRUS TURKEY BRINE
A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.
Provided by MPRADO
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g
HONEY-BRINED TURKEY BREAST
Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.
Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 88mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CITRUS-SCENTED BRINED TURKEY
Our home economists marinate this turkey to keep it deliciously moist while roasting.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- Mince five garlic cloves; halve the remaining garlic cloves and set aside. In a large saucepan, combine the apple juice, salt, brown sugar, soy sauce, ginger, bay leaves and minced garlic. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times., Drain and discard brine. Rinse turkey under cold water; pat dry. Place the lemon, orange, onion, thyme and reserved garlic in both cavities. Rub oil over skin. Skewer turkey openings; tie drumsticks together. , Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a thermometer reads 160° (cover loosely with foil if turkey browns too quickly). Let stand for 15 minutes before removing contents from cavities and carving the turkey.
Nutrition Facts :
EASY CITRUS TURKEY BRINE
This is a quick-and-easy turkey brine recipe that is full of citrus, brown sugar, garlic, and juniper, plus a kick from rum and limeade.
Provided by Barbara
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 2634.9 mg, Sugar 19.1 g
HONEY-APPLE TURKEY BRINE
Go the extra mile by brining your turkey overnight in this lightly sweetened brine. You'll end up with the juiciest, most flavorful turkey ever and maybe even a bellyache from eating too much! The brine also works well on chicken. This makes enough for a 14- to 16-pound turkey.
Provided by France C
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
- Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 49.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7616.8 mg, Sugar 44.6 g
HONEY CITRUS TURKEY BRINE
A simple brine recipe and technique.
Provided by Luchy Luchtenberg
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 20
Number Of Ingredients 11
Steps:
- Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine.
- Pour brine into a large bucket; add more ice to finish cooling.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 66.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 16.1 mg, Sugar 63.7 g
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