Best 5 How To Brine A Ginormous Turkey Recipes
Cooking a ginormous turkey can be a daunting task, but with the proper preparation and technique, you can create a succulent, flavorful, and juicy bird that will impress your guests. Brining is a key step in this process, as it helps to tenderize the meat, enhance flavor, and keep it moist during cooking. This article will provide you with a comprehensive guide on how to brine a ginormous turkey, covering everything from choosing the right brine ingredients to properly submerging and chilling the turkey. With our detailed instructions, tips, and suggestions, you'll be able to brine your turkey like a pro and achieve the perfect balance of taste and texture.
Let's cook with our recipes!
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
THE BEST BRINED TURKEY
You'll roast the perfect, succulent Thanksgiving Day turkey thanks to our homemade brine made with salt, sugar, cloves and bay leaves.
Categories Entree
Time 21h
Yield 8
Number Of Ingredients 7
Steps:
- In a large stockpot, heat 4 cups of water; sdd sugar and salt. Stir until dissolved. Add 16 cups cold water, cloves and bay leaves (2 cups of ice can be added to make sure water is cold). Stir to combine.
- Urwrap turkey; wash the turkey inside and out. Place breast side down in the stockpot with brine; water will just cover the turkey. Refrigerate 18-24 hours.
- Preheat the oven to 450°F. Take the turkey out of the stock pot; rinse the inside and out with cold water discarding brine. Place the turkey on a roasting rack inside a wide low pan, blotting the turkey with a paper towel. Tuck back the wings and rub the skin of the turkey with the oil. Place a piece of foil just over the breast of the turkey to cover for even roasting. Roast on the lowest rack of the oven for 30 minutes.
- Reduce oven temperature to 350°F. Pour 1 cup of water into the pan and continue to roast for an additional hour.
- Remove the foil from the breast and cook another 15-30 minutes. Insert ovenproof meat thermometer so tip is iin thickest part of inside thigh and does not touch bone. Roast until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
- Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle). Serve.
Nutrition Facts : Calories 490, Carbohydrate 6 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 0 g, Protein 84 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 3760 mg, Sugar 6 g, TransFat 0 g
HOW TO BRINE A GINORMOUS TURKEY
This is an easy overnight brine for your Big Bird or even a couple of smaller birds. The secret is your picnic cooler. Cook time is brine time. If you are brining a chicken reduce the brine time to 2 - 4 hours. I don't add spices to the brine at all since I don't want to mask the flavor of the bird but if you want to add molasses or brown sugar it would be great! This works on any poultry.
Provided by Secret Agent
Categories Poultry
Time 8h15m
Yield 1 turkey, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Line a big picnic cooler with a food grade plastic bag.
- Boil water and salt together until all salt is dissolved and cool in fridge several hours.
- Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
- Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 19558.7, Carbohydrate 19.2, Fiber 0.2, Sugar 18, Protein 1.3
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
THE BEST TURKEY BRINE
This is a recipe I have used over the years. The turkey always seems to come out moist, tender, and delicious. I think the original recipe may have came from Emeril, but I may have changed a couple things.
Provided by dannyboy22
Categories Whole Turkey
Time 20m
Yield 2 gallons
Number Of Ingredients 6
Steps:
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.
Nutrition Facts : Calories 496.4, Fat 0.3, Sodium 56732.3, Carbohydrate 128.7, Fiber 4.8, Sugar 120.4, Protein 2
Tips:
- Choose the right turkey: Select a fresh or thawed turkey that is large enough to feed your guests. A good rule of thumb is to allow 1 pound of turkey per person.
- Prepare the brine: Combine water, salt, sugar, and any other desired seasonings in a large pot or container. Bring the mixture to a boil, then remove from heat and let cool completely.
- Brine the turkey: Place the turkey in the cooled brine, making sure that it is completely submerged. Cover the pot or container and refrigerate for at least 12 hours, or up to 24 hours.
- Rinse the turkey: After brining, remove the turkey from the brine and rinse it thoroughly with cold water. Pat the turkey dry with paper towels.
- Roast the turkey: Preheat the oven to 325°F (165°C). Place the turkey in a roasting pan and cook for 3-4 hours, or until the internal temperature reaches 165°F (74°C). Let the turkey rest for 15-20 minutes before carving.
Conclusion:
Brining a turkey is a great way to ensure that it is moist and flavorful. By following these tips, you can brine a ginormous turkey that will be the star of your Thanksgiving or Christmas feast. So, whether you are a seasoned cook or a beginner, give brining a try this holiday season.
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