Brined Roast Turkey

-

Brine, Dine, and Shine

Years ago, I stumbled upon an incredible recipe for a brined roast turkey that sounded absolutely delicious. I had experience brining chicken and pork before, but turkey was uncharted territory for me. Before I share the recipe, allow me to recount a heartwarming story.

It was about five years ago on Christmas when I decided to make this roast turkey for my brother and his family during my visit to New York. They were keen on having a turkey for their Christmas dinner, and I suggested brining it. Always open to new culinary adventures, they eagerly agreed, and we set off to the store to gather the ingredients. With the fixings and turkey ready, we faced a slight dilemma when they presented a colossal turkey that wouldn't fit back into the refrigerator after brining. But I reassured my brother that we could still make it work. We would prepare the brine, immerse the turkey in it, place the mixture in a clean portable cooler, and set it outside on the patio until cooking time—mind you, the temperature outside was sub-zero!

To our delight, the brined roast turkey turned out to be a smashing success, and they have continued making it that way ever since. The cooler idea worked wonders, and I've adopted it as my go-to method for brining, though a clean 5-gallon bucket would serve the same purpose.

Let's delve into a little bit of chemistry regarding brining:

"Brine" is simply defined as "water saturated or nearly saturated with salt." The science behind brining meat is straightforward. All meat naturally contains water and salt, so by submerging it in a liquid with a higher salt concentration (the brine mixture), the brine is absorbed into the meat. Additionally, when you add spices to the brine, they permeate the meat, imparting flavor and extra moisture, resulting in an incredibly juicy and flavorful dish.

For a basic brine suitable for any type of meat, you can use the following ratio: 1 gallon of water to 1 cup of kosher salt. As for spices, feel free to get creative and enjoy the most delectable and succulent meat you've ever tasted.

Here's the brine recipe based on one by Alton Brown:

Brine:

  • Vegetable Stock – 1 gallon
  • Brown Sugar – ½ cup
  • Kosher Salt – 1 cup
  • Peppercorns (black) – 1 tablespoon
  • Allspice Berries – 1 tablespoon
  • Candied Ginger – 1 tablespoon
  • Iced Water – 1 gallon

Ingredients:

  • Brine
  • Canola Oil
  • Turkey – 16 pounds

Aromatics for Inside the Turkey:

  • Apple (your favorite) – 1 sliced
  • Onion (white) – 1 sliced
  • Cinnamon Stick – 1
  • Water – 1 cup boiling
  • Rosemary – 4 sprigs

Instructions:

A. Prepare this step a day before cooking the turkey.

  1. In a large stockpot, combine all the brine ingredients and bring the mixture to a boil to dissolve the sugar and salt.
  2. Remove the brine from the heat and let it cool to room temperature.
  3. Once cooled, mix the brine with the iced water in a container large enough to hold both the brine and the turkey.
  4. Place the thawed turkey into the brine, cover it, and refrigerate it or set it in a cold area for at least eight hours, preferably overnight.
  5. During the brining process, turn the turkey over once to ensure even flavor distribution.

B. On the day of roasting:

  1. Remove the turkey from the brine and rinse it inside and out with water.
  2. Discard the brine.
  3. Preheat the oven to 500 degrees.
  4. While the oven heats up, combine the sliced apple, onion, cinnamon stick, and water in a measuring cup and let it steep for at least five minutes.
  5. Place the turkey on a roasting rack in a large roasting pan and add the aromatics and rosemary.
  6. Use a basting brush to coat the entire turkey with canola oil.
  7. Roast the turkey on the lower level of the oven for thirty minutes at 500 degrees.
  8. Remove the turkey from the oven, cover the breast with aluminum foil, reduce the heat to 350 degrees, and return the turkey to the oven.
  9. Use an instant-read thermometer to roast the turkey until the internal temperature reaches 165 degrees, which should take about 2 to 3 hours.
  10. Once done, allow the turkey to rest for 10 to 15 minutes, covered loosely with an aluminum foil tent, before carving.

Now you're all set with your brined turkey to enjoy a delightful dining experience and shine as the culinary star of the show!

 

Popular posts from this blog

How to Grill the Perfect Chicken Leg Quarter

-
Getting a “Leg Up” on the Competition  (I must preface this by saying that the following is a recounting of an actual event.) I can remember my first grilling experience on my own grill just like it was yesterday. My dad and I put my gas grill together, but what good is a grill if there's nothing to grill? So off to the store we go and come back with chicken leg quarters. My dad said he was going to show me how simple it was to grill. He proceeded to light up the grill, cranking it on high and then placed the chicken inside and put the lid down. “It's just like an oven,” he says. We then headed back inside the house, leaving the chicken quarters in a cranked-on-high gas grill with the lid shut. About twenty minutes later, my daughter tells me that black smoke is coming from the grill. So I run outside, followed by my dad, only to see fire coming from under the lid. Indeed, black smoke was belching out from under the lid. Once the fire had been extinguished, and the se...
Read more

Southern Sawmill Gravy and Biscuits

-
Something Good from Down South Having grown up in the North, I was never exposed to the wonderful delights of Southern cooking. For me, "grits" meant various grades of sandpaper, and "greens" referred to the colors found in the park. However, my culinary world was about to change with a delightful awakening. My kids' grandparents were from Tennessee, and over the years, they introduced me to the joys of good old down-home Southern cooking. The mere mention of hog jowls, pig knuckles, greens, and grits now elicits a respectful and heartfelt, "Them's good eats." Indeed, Southern cooking boasts incredibly tasty dishes, and I've learned quite a few recipes from these wonderful folks. Sunday mornings are known for "Dad's Big Breakfasts," as my kids endearingly call them. On these occasions, I lay out a feast "fit for a king," and everyone eagerly looks forward to these meals. Even when I decide to take them out for brea...
Read more

Roasted Potatoes and Onions

-
Delicious and Satisfying: Herbed Potatoes with Cippolini Onions This side dish is a delightful combination of heartiness and flavor. Tired of the same old rice or potato side dishes? Look no further! The aroma of the herbs as it bakes will leave everyone wondering, "What smells so amazing?!" One of the best things about this dish is its simplicity, making it perfect for entertaining. With minimal effort required, you can focus on other preparations and still impress your guests. Here's a useful tip to ensure success: when cleaning the potatoes, make sure to thoroughly dry them, as any excess moisture may cause them to stick to the baking sheet, even if you use aluminum foil and non-stick cooking spray. **Ingredients:** - 2 pounds of Red New Potatoes, cut in half (remember to dry them if you wash them) - 1 pound of Cippolini Onions, peeled - ¼ cup of extra virgin Olive Oil - 2 teaspoons of Herbes de Provence (or substitute with dried rosemary for a delicious twist)...
Read more