Best 2 Classic Brined And Roasted Turkey Recipes

Preparing a classic brined and roasted turkey is an art that takes time, patience, and the right ingredients to achieve the perfect balance of flavors. Carefully selecting the turkey and choosing the best brining solution are crucial steps that set the stage for a moist and flavorful bird. The brining process not only tenderizes the meat but also infuses it with aromatic herbs, spices, and seasonings, creating a juicy and succulent turkey that will be the star of any holiday feast.

Let's cook with our recipes!

CLASSIC BRINED AND ROASTED TURKEY

Classic Brined and Roasted Turkey image

Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 17

Ingredients

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Steps:

Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY

Alton Brown's Classic Brined and Roasted Turkey image

Number Of Ingredients 15

Ingredients

18 pounds Turkey
3 bunches Fresh Herbs (thyme, rosemary, and sage)
2 Large Carrots, coarsely chopped
2 Celery Stalks, coarsely chopped
1 Onion, coarsely chopped
1 Nonstick vegetable oil spray
2 tablespoons Unsalted Butter
2 quarts Hot Tap Water
2/3 cup Sugar
1 pound Kosher Salt
8 pounds Ice (which is a gallon of water)
16 cups Vegetable Broth (128 ounces)
1 cup Water
1 cup Low-sodium Chicken Broth
1 Cornstarch

Steps:

Thawing the Turkey
Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2-3 hours, keeping water temperature below 40°, until turkey has thawed, 8-10 hours.
Brining the Turkey
Clean cooler with soap and water, then pour in hot tap water, sugar, and salt. Stir thoroughly to dissolve sugar and salt. Then stir in ice and vegetable broth.
Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
Place turkey in brine, breast side up. If your turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8-12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
Roasting the Turkey
Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat the oven to 500°.
Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2-2½ hours.
Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
Carve turkey.
Gravy (Optional)
Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.

Tips:

Brining the turkey is a crucial step that helps keep the meat moist and flavorful. Use a brine solution made with water, salt, sugar, and spices for at least 12 hours, or up to 24 hours for a more intense flavor.
Choose the right roasting pan. Use a roasting pan that is large enough to accommodate the turkey comfortably, but not too large that the turkey will be swimming in liquid.
Prepare the turkey for roasting. Remove the giblets and neck from the turkey cavity, and pat the turkey dry with paper towels. Season the turkey inside and out with salt, pepper, and your favorite herbs and spices.
Roast the turkey at a high temperature. Start by roasting the turkey at 425°F (220°C) for 30 minutes to brown the skin. Then, reduce the temperature to 350°F (175°C) and continue roasting for 3 to 4 hours, or until the turkey reaches an internal temperature of 165°F (74°C).
Let the turkey rest before carving. Once the turkey is cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Conclusion:

With careful preparation and attention to detail, you can achieve a perfectly roasted turkey that is moist, flavorful, and sure to impress your family and friends. Whether you prefer a traditional stuffing or a more modern side dish, there is a recipe in this article to suit your taste.