Food recipes
Brined and Roasted Whole Turkey
Brined and Roasted Whole Turkey Ingredients: salt, table sugars, granulated water, bottled, generic ground turkey, raw butter, without salt spices, pepper, black water, bottled, generic Directions: To Brine: Combine K...
Brined and Roasted Whole Turkey
Ingredients:
salt, table
sugars, granulated
water, bottled, generic
ground turkey, raw
butter, without salt
spices, pepper, black
water, bottled, generic
Directions:
To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
Place the whole turkey in the brine until completely submerged.
Cover and refrigerate for 4 to 5 hours.
Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
To Roast: Mix the softened butter with the pepper.
Place turkey on rack in roasting pan.
Rub the seasoned butter under the skin.
Brush the skin with the melted butter.
Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
Roast turkey at 450 F.
,for 25 minutes, baste and then rotate the roasting pan.
Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
Reduce oven temperature to 325 F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170 F.
,for turkey breast meat and 180 F.
,for turkey thigh meat.
Remove the turkey from the oven.
Let stand 20 minutes before carving.
Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
Do NOT brine turkey if it includes?
basting?
liquids that contain salt.
If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
If removed, the timer will leave a gaping hole for juices to escape.
Serves: 10 to 12.
Preparation Time: 5 hours.
Recipe by Morton Salt.
Ingredients:
salt, table
sugars, granulated
water, bottled, generic
ground turkey, raw
butter, without salt
spices, pepper, black
water, bottled, generic
Directions:
To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
Place the whole turkey in the brine until completely submerged.
Cover and refrigerate for 4 to 5 hours.
Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
To Roast: Mix the softened butter with the pepper.
Place turkey on rack in roasting pan.
Rub the seasoned butter under the skin.
Brush the skin with the melted butter.
Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
Roast turkey at 450 F.
,for 25 minutes, baste and then rotate the roasting pan.
Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
Reduce oven temperature to 325 F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170 F.
,for turkey breast meat and 180 F.
,for turkey thigh meat.
Remove the turkey from the oven.
Let stand 20 minutes before carving.
Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
Do NOT brine turkey if it includes?
basting?
liquids that contain salt.
If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
If removed, the timer will leave a gaping hole for juices to escape.
Serves: 10 to 12.
Preparation Time: 5 hours.
Recipe by Morton Salt.