JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER
Provided by Food Network Kitchen
Time 8h
Number Of Ingredients 12
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
- Remove the turkey from the brine; rinse and pat dry. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH COMPOUND BUTTER
Provided by Food Network Kitchen
Time 12h20m
Yield 8-10
Number Of Ingredients 14
Steps:
- Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour.
- Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.
EASY CITRUS TURKEY BRINE
This is a quick-and-easy turkey brine recipe that is full of citrus, brown sugar, garlic, and juniper, plus a kick from rum and limeade.
Provided by Barbara
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 2634.9 mg, Sugar 19.1 g
TURKEY BRINE
Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes enough brine for one 18- to 20-pound turkey
Number Of Ingredients 13
Steps:
- Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
- Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.
JUNIPER BRINE
Make and share this Juniper Brine recipe from Food.com.
Provided by PalatablePastime
Categories Poultry
Time P1DT23m
Yield 3 1/2 quarts
Number Of Ingredients 11
Steps:
- Put all the ingredients in a 3-4 quart saucepan.
- Add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
- Boil for 3 minutes, then remove from heat.
- Add 4 cups of ice water, stir, then set aside to cool.
- Have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
- Open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
- Remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
- Place the turkey upright inside the bags with the legs pointing up; and pour the juniper brine over the top, and add an additional 2 cups of cold water.
- Draw up the inner cooking bag, squeezing out as much air as possible, and secure it closed with the twist-tie; do the same for the outer bag.
- Place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
- Just prior to roasting, remove the turkey from the brine.
- Discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
- Air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
- The turkey is now ready to be roasted.
Nutrition Facts : Calories 149.3, Sodium 21665.1, Carbohydrate 38.6, Fiber 0.1, Sugar 38.2, Protein 0.1
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