DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER
Provided by Food Network Kitchen
Time 3h
Number Of Ingredients 10
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
- Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
DRY-BRINED ROASTED TURKEY
Rub a salt mixture all over the bird and leave it overnight, then rinse, dry and roast for a juicy and flavorful turkey.
Provided by Food Network Kitchen
Time 11h35m
Yield 8-10
Number Of Ingredients 9
Steps:
- The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
- Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
- The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
- Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
- Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.
DRY-BRINED TURKEY
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
Categories dinner, roasts, main course
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 9
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, Calories 564, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 9 grams, Sodium 1233 milligrams, Sugar 3 grams, TransFat 0 grams
DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
SUCCULENT DRY BRINED TURKEY
Every Thanksgiving, I used to bathe my turkey in a brine made of wine, citrus and herbs and spices. Not any more! Inspired by chef Judy Rodgers of San Francisco's Zuni Café, this turkey uses the easiest brining method I have ever used. Salt it, bag it and forget it. According to all of my guests and family, it is also the most flavorful I have ever served.
Provided by commercesd
Categories Meat
Time P4D
Yield 11-15 serving(s)
Number Of Ingredients 10
Steps:
- Best to use a fresh turkey. However, is using a frozen bird, ensure that it is not injected with sodium. Otherwise, you'll have an overly-salty bird.
- Wash turkey inside and out and pat dry. Use 1 tablespoon of salt for every 5 pounds (15-pounds would be 3 tablespoons).
- Sprinkle inside of turkey with salt.
- Place turkey on its back and salt breasts, concentrating in the center, where meat is thickest. It may take slightly more than a tablespoon. It should appear liberally seasoned, but not overly so. You can add other flavors if desired, like minced rosemary.
- Turn turkey on one side and sprinkle with salt, concentrating on thigh, using just over a tablespoon. Flip turkey over and salt the other side.
- Place turkey in a 2½-gallon sealable plastic bag, press air out and seal tightly.
- Place turkey breast-side up in refrigerator. Chill 3 days, turning onto breast for final day.
- Remove turkey from bag. No salt should be visible on surface, but skin should be moist. Place turkey breast-side up on a plate. Refrigerate uncovered for at least 8 hours.
- On cooking day, preheat the oven to 425 degrees.
- Leave turkey at room temperature at least 1 hour.
- Brush turkey lightly with butter or oil.
- Roast turkey for 30 minutes, breast side down.
- Turn turkey breast side up. Fill cavity with lemon, celery, carrot, onion and herbs. Reserve parsley for garnish.
- Reduce oven temperature to 325 degrees. Return turkey to oven and roast until thermometer in deepest part of thigh reads165 degrees, after about 2¾ hours.
- Remove turkey from oven, transfer to warm platter or carving board. Tent loosely with foil. Let rest at least 30 minutes for juices to redistribute through meat. This is a good time to use the drippings to make pan gravy.
- Carve, garnish with parsley and serve.
Nutrition Facts : Calories 593.8, Fat 29.2, SaturatedFat 8.2, Cholesterol 246.3, Sodium 1520.3, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 74.7
More about "succulent dry brined turkey recipes"
HOW TO DRY BRINE A TURKEY | THE KITCHN
From thekitchn.com
Author Christine Gallary
HOW TO DRY BRINE TURKEY - JUICY & SUCCULENT TURKEY!
From savoryexperiments.com
4.6/5 (5)Total Time 96 hrs 20 minsCategory Main Course, Main DishCalories 863 per serving
- In a small bowl, mix together ingredients for the dry brine. You can just use salt or any combination of the ingredients listed above.
SIMPLE SUCCULENT DRY BRINED ROAST TURKEY - DON'T …
From dontsweattherecipe.com
4.5/5 (14)Total Time 2 hrs 55 minsCategory Dinner, MainCalories 501 per serving
- Measure 1 tablespoon of kosher salt in a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd need 3 tablespoons). Grind together the bay leaf and dried thyme with the salt in a spice grinder or small food processor.
- Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the skin of the breasts, concentrating the salt in the center, where the meat is thickest. (Probably about 1 tablespoon) Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. ( a little less than a tablespoon.) Flip the turkey over and do the same with the opposite side.
- Place the turkey in an oven bag, press out the air and seal tightly or wrap the bird in a few layers of plastic wrap. Place the turkey breast-side up on a baking tray in the refrigerator. Chill for 3 days*. Rub the salt around once a day. (Liquid will collect in the bag—this is normal)
DRY BRINE TURKEY {EASIEST JUICY TURKEY!} – WELLPLATED.COM
From wellplated.com
4.9/5 (9)Calories 636 per servingCategory Dinner, Main Course
THE BEST DRY BRINED, BONE-IN TURKEY BREAST RECIPE
From feelgoodfoodie.net
HOW TO DRY BRINE AND ROAST A TURKEY - SIMPLY RECIPES
From simplyrecipes.com
HOW TO DRY-BRINE TURKEY FOR THE JUICIEST BIRD EVER | EPICURIOUS
From epicurious.com
DRY BRINED ROASTED TURKEY CRISPY SKIN, SUCCULENT MEAT …
From larenascorner.com
HOW TO DRY BRINE A TURKEY FOR THANKSGIVING - DRY …
From thepioneerwoman.com
DRY BRINED TURKEY RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
HOW TO DRY BRINE A TURKEY - BEST EASY DRY BRINE TURKEY RECIPE
From goodhousekeeping.com
WHY SPATCHCOCK YOUR TURKEY: SUCCULENT MEAT, EVENLY GOLDEN SKIN, …
From americastestkitchen.com
DRY-BRINED TURKEY RECIPE | BON APPéTIT
From bonappetit.com
DRY-BRINED ROAST TURKEY RECIPE | BON APPéTIT
From bonappetit.com
92 BEST THANKSGIVING TURKEY RECIPES & IDEAS - FOOD …
From foodnetwork.com
DRY BRINE AND ROAST TURKEY | CHEFS SECRET RECIPE - CHEF …
From askchefdennis.com
BEST DRY BRINE TURKEY RECIPE - HOW TO DRY BRINE A TURKEY - DELISH
From delish.com
10 TURKEY BRINE RECIPES THAT FLAVOR YOUR BIRD FROM THE INSIDE OUT
From allrecipes.com
HOW TO DRY BRINE A TURKEY - ALLRECIPES
From allrecipes.com
SIMPLE WET TURKEY BRINE RECIPE | BON APPéTIT
From bonappetit.com
You'll also love