Tea Brined Turkey Recipes

Steps:

• Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
• Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
• Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
• Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
• Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

Steps:

• The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain into a medium saucepan. Add the zest strips, salt, bourbon, sugar, tea bags, peppercorns, cloves, 4 bay leaves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) of ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
• The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Stuff the onion, garlic, herbs and remaining bay leaf inside the cavity. Melt the butter in a medium saucepan and brush half of it all over the bird. Sprinkle the skin with black pepper. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan. Tent the turkey with aluminum foil and roast 2 hours.
• After 2 hours remove foil from turkey and increase oven temperature to 425 degrees F and continue roasting until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 1 hour more.
• Transfer to a cutting board and let rest 30 minutes. Before serving, remove the vegetables and herbs and discard.
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Steps:

• 1. Bring 4 cups water to a boil. Remove from heat, add tea bags, cover and let steep for 10 minutes.
• 2. Remove tea bags. Add sugar and salt to tea, stir until dissolved.
• 3. Add rosemary, pepper, garlic, onion, and lemon to tea, mixing well. Cool completely. When completely cooled, stir in 2 cups of ice until melted - brine should be cold.
• 4. Transfer cold brine to plastic bowl(with lid) or heavy duty zip locking freezer bag. Completely submerge chicken in brine. Place in fridge 24 hours before cooking. *If you use a freezer bag, do yourself a favor and put the bag in a large bowl in case of leakage.
• 5. Before grilling, drain and discard brine and then pat chicken dry before grilling. Do not rinse chicken.

Steps:

• Bring the water to boil in a large pot and add the tea bags. Turn off the heat and let steep 10 minutes. Add the salt, honey and sugar, stirring until dissolved. Add onion, lemon, orange and pepper slices, peppercorns, bay leaves and garlic and let cool completely and then refrigerate until very cold. Place the turkey in the brining bag, pour the brine over it, seal it off well. You can either place in a large pot and refrigerate or use a small cooler and pack with ice. Brine for at least 18 hours, up to 36. Massage the turkey through the bag ~8 - 10 hours. Remove from the brine, rinse well, and pat dry. (optional: remove the aromatics from the brine, rinse and lightly place in cavity -- do not stuff!) Preheat oven to 450. Tie the legs together, drizzle with olive oil, and sprinkle with black pepper. Roast 20- 30 minutes at high heat* and then reduce the temp to 325 - 350F, roasting for ~2 - 3 hours, until a thermometer inserted into the thigh reads 160F. (About 20 minutes per pound at 350F, extend the time for a lower temp). Let rest for 15 minutes before carving. *Keep an eye on your turkey during the initial high heat phase -- the sugar in the brine means that the turkey will brown quickly. Deglaze pan with a splash of dry vermouth, add stock. Thicken as needed for gravy.

Steps:

• Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
• Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
• Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
• Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

Steps:

• In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., 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 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.

Steps:

• Bring 6 1/2 quarts water to a boil. Remove from heat and add tea, lemon peel and rosemary. Cover and let steep for 20 minutes. If using tea bags, remove them. If using bulk tea, remove lemon peel and rosemary, set aside and strain the mixture and discard the tea leaves. Pour the mixture back in the pot and stir in salt, sugar and the set-aside lemon peel and rosemary. Stir until salt and sugar are dissolved. Stir in the ice, cool to below 50 degrees F. Line a large pot with two 30-gallon plastic garbage bags, one inside the other. Place turkey in the bag-lined pot, breast-side down. Pour brine over turkey; press to submerge. Twist off bags to eliminate air pockets and tie. Refrigerate turkey in brine for 2 days (48 hours).
• Drain turkey, discard brine. Pat turkey dry. Stuff cavity with rosemary, punctured lemons, celery and onion. Fold wing tips under; tie legs. Rub olive oil all over the turkey.
• Place oven rack in the lowest third of the oven and preheat to 350 degrees F. Place turkey on a rack in large roasting pan. Place bird in oven and roast for 2 hours, then baste with 1/2 cup broth.
• Continue to roast until turkey is brown and thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting frequently with the remaining 1 1/2 cups broth and pan juices. Cover loosely with foil if browning too quickly. Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes prior to carving.