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    Brined Turkey

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    Colai's Bcd

    Copyright:

    © All Rights Reserved
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    Brined Turkey

    Uploaded by

    Colai's Bcd
    11 views3 pages

    Original Title

    Brined turkey

    Copyright

    © © All Rights Reserved

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    RTF, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    11 views3 pages

    Brined Turkey

    Uploaded by

    Colai's Bcd

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    of 3

    Brined turkey

    INGREDIENTS

    Brine:

    5 cups boiling water

    1 1/4 cup coarse salt

    1/2 cup packed brown sugar

    1 each orange and lemon

    6 cloves garlic , smashed

    6 bay leaves

    6 sprigs fresh thyme

    2 large sprigs fresh rosemary

    2 large sprigs fresh sage

    2 tablespoons black peppercorns

    11 cups ice water

    Turkey:

    1 whole turkey (about 4.5 to 6 kg)

    3 tablespoons olive oil or butter , melted

    2 teaspoons each chopped fresh thyme, fresh sage and fresh rosemary

    White Wine Gravy:

    1/3 cup all-purpose flour

    1/3 cup dry white wine

    1 1/2 cup sodium-reduced chicken broth

    pinch pepper

    NUTRITIONAL FACTS

    Per each of 15 servings: about


    Sodium447 mgProtein37 gCalories235Total fat10 gPotassium456 mgCholesterol127 mgSaturated fat3
    gTotal carbohydrate2 g%RDI

    Iron6Folate6Calcium1

    METHOD

    Brine: In large saucepan, stir together boiling water, salt and brown sugar until dissolved. Peel zest
    from orange and lemon; squeeze juice from flesh into salt mixture. Discard flesh. Add orange zest,
    lemon zest, garlic, bay leaves, thyme, rosemary, sage and peppercorns. Let cool slightly.

    In tall large saucepan, or in resealable plastic bag placed inside cooler or large bucket, combine brine
    mixture with ice water. Let cool completely, about 1 hour. (Make-ahead: Cover and refrigerate for up
    to 3 days.)

    Turkey: Remove giblets and neck from turkey, reserving neck. Discard giblets. Add turkey to brine.
    Cover and refrigerate for 12 to 15 hours.

    Meanwhile, soak 3 cups applewood chips in water for 1 hour; drain.

    Remove turkey from brine and rinse under cold water. Discard brine. Pat turkey dry inside and out.
    Place, breast side up, on greased rack in roasting pan; add reserved neck. Brush turkey all over with
    oil; sprinkle with thyme, sage and rosemary, pressing to adhere.

    For gas barbecue: Heat 1 burner of 2-burner barbecue or 2 outer burners of 3-burner barbecue to
    medium heat. Seal soaked applewood chips in heavy-duty foil to make packet; poke several holes in
    top. Place packet directly on lit burner; close lid and let smoke fill barbecue. (For charcoal barbecue:
    Omit foil and place wood chips directly on coals.)

    Place turkey in roasting pan on grill over unlit burner with legs facing centre of barbecue; close lid and
    cook, basting occasionally and tenting with foil if browning too quickly, until instant-read thermometer
    inserted in thickest part of breast reads 170°F, about 3 hours.

    Transfer turkey to cutting board. Using turkey baster, or tilting turkey with tongs over bowl, remove
    juices from inside turkey, reserving 1/4 cup for gravy and discarding remainder. Let turkey rest for 30
    minutes before carving.

    White Wine Gravy: While turkey is resting, remove neck from pan and set aside. Tilt pan so juices
    collect at 1 end. Skim and discard all but 1/4 cup fat from surface; cook juices in pan and reserved fat
    over medium heat, scraping up browned bits, for 1 minute. Sprinkle in flour; cook, stirring, until
    slightly darkened, about 3 minutes. Pour in wine and reserved turkey juices. Gradually pour in broth
    and 1 cup water, stirring constantly; bring to boil.

    Add neck and pepper. Reduce heat to medium and cook, stirring constantly and adding more water if
    needed to reach desired consistency, until thickened, 7 to 10 minutes. Discard neck. Strain gravy
    through fine-mesh sieve into serving bowl. Serve with turkey.

    Change it up: Oven-Roasted Herbed Brined Turkey

    Omitting applewood chips, brine and season turkey as directed. Roast turkey in 325°F oven, basting
    occasionally and tenting with foil if browning too quickly, until instant-read thermometer inserted in
    thickest part of thigh reads 170°F, about 3 hours.

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