THANKSGIVING TURKEY BRINE
Recipe courtesy Alex Guarnaschelli 2009 Show: Dear Food Network Episode: Dear Food Network: Top 10 Thanksgiving Problems Solved
Provided by ElizabethKnicely
Categories Whole Turkey
Time 15h45m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
- Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
- Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
- Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
- Preheat the oven to 350°F.
- Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey, taken from the thickest part of the thigh reads 170°F on an instant-red thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.
Nutrition Facts : Calories 1204, Fat 62.9, SaturatedFat 26.9, Cholesterol 378.4, Sodium 14046.3, Carbohydrate 62.8, Fiber 0.7, Sugar 53.8, Protein 96
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Wasila Baloch
[email protected]This brine recipe is a game-changer! My turkey was the best it's ever been.
Esperzan Jose
[email protected]The turkey was a bit too salty, but overall it was a good recipe.
Meer tehsiii
[email protected]I've tried many different brine recipes over the years, but this one is by far the best. The turkey is always moist and flavorful, and the skin is perfectly crispy.
Technical Coordinator
[email protected]The brine was a bit too strong for my taste, but the turkey was still very good.
Mpho Mokhethi
[email protected]This is the best turkey brine recipe I've ever tried. The turkey was so moist and flavorful, and the skin was crispy and golden brown.
Isabella Ann
[email protected]The turkey was a bit dry, but the flavor was good.
Nabeel Ashraf
[email protected]The brine was easy to make and the turkey turned out great. I'll definitely be using this recipe again.
Roberto 2
[email protected]I followed the recipe exactly and the turkey turned out perfectly. It was moist and juicy, and the flavor was incredible.
Monique Candelaria
[email protected]This brine recipe is amazing! It's so easy to make and it really does make a difference in the flavor of the turkey.
Jocelyn Jocson
[email protected]The turkey was a bit too salty for my taste, but otherwise it was delicious.
Gabriella Lewis
[email protected]I've been using this brine recipe for years and it never disappoints. It always results in a moist and flavorful turkey.
Saima Irfan
[email protected]This was my first time brining a turkey and I'm so glad I did! The turkey was incredibly juicy and flavorful. The brine was easy to make and I'll definitely be using it again next year.