Brined Herb Grilled Turkey Food

BRINED, HERB ROASTED TURKEY

Steps:

• For the Brine:
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. 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.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
• Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the turkey broth:
• Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• For the pan gravy:
• Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
• Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
• Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• Slice and serve guests with desired sides.

HERB-BRINED TURKEY

Steps:

• In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.

BIG, BRINED HERBY TURKEY

Steps:

• Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days.
• The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.
• In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!
• Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil.
• Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.) Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.
• Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat. Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy.

BRINED, HERB GRILLED TURKEY

Steps:

• To make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. Add the oranges, lemons, thyme, and rosemary.
• Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated for up to 24 hours.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.
• Place turkey, breast side up, in a large, foil roasting pan with a rack. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
• Season lightly inside and out with salt and pepper.
• Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
• Loosely tie the drumsticks together with kitchen string. Grill the turkey, uncovered, breast side down for 1 hour.
• Remove from the grill turn, and baste with 1/2 cup stock. Cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees F when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
• Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves 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.

GRILLED BRINED TURKEY

Steps:

• Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold.
• Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.
• Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.
• It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.

GARLIC HERB-BRINED TURKEY

Steps:

• Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
• Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
• Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
• Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
• Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.

BEST BRINED ROAST TURKEY

Steps:

• Brining: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water.
• Combine sugar, salt and 1 gallon of water in a large bowl; stir until sugar and salt dissolve.
• Add bay leaves, thyme, garlic, allspice berries and juniper berries.
• Double-bag two heavy-duty, unscented trash bags (do not use bags made of recycled materials) and put them in an ice chest that is large enough to hold the turkey.
• Place turkey in bags, pour in brine and remaining 1 1/2 gallons water; there should be enough liquid to completely cover the bird.
• Press out air in bags; tightly close each bag separately. Keep turkey cold with bags of ice, which will also help keep it submerged. Let brine for 12-24 hours.
• Alternate method: Place turkey and brine in a pan large enough for bird to be completely submerged. Weight it down with a plate and cans to keep it submerged in brine. Refrigerate for 12-24 hours.
• Air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.
• Roasting (Convection): Preheat convection oven to 375°.
• Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
• Tuck wing tips under and tie legs together. Place bird breast-up, in a V- shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil.
• Roast for 45 minutes. Remove foil and baste with 1/2 cup turkey stock. Leave foil off.
• Return turkey to oven. Baste with pan drippings every 20 minutes, adding more stock and butter as necessary, until internal thigh temperature reaches 165°. A 12-16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
• Let turkey rest for 20 to 30 minutes before carving.
• Roasting (Conventional Oven): Preheat oven to 400°.
• Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
• Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.
• Put turkey in oven. To assure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes while turkey is roasting. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock.
• Return to oven and roast, basting with pan drippings every 20 minutes, adding more stock and butter as necessary. Start checking internal temperature after about 1 hour of roasting time. If legs begin to get too brown, cover loosely with foil. Roast turkey until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours.
• Let bird rest for at least 20-30 minutes before carving.

KATIE'S BRINED TURKEY

Steps:

• Thaw turkey and remove any innards. In a large pot (enough to cover the turkey with water) Add salt and fill 1/3 of the way with cold water. Mix until salt is mostly dissolved. Add remaining ingredients and turkey. Fill till turkey is just covered with cold water. Put in refrigerator or an ice chest (with ice) and keep cool 12-24 hours.
• Once ready to cook turkey, remove from brine and pat dry. Make sure the inside of the turkey does not have any water. Place in a roasting pan. Take all the solid seasonings (garlic, rosemary, peppercorns, lemon) and put inside the turkey. Take a little sea salt and olive oil and rub the turkey down. Cover pan with aluminum foil.
• Bake at 325 for 20 minutes per lb. For the last 20 minutes, remove the foil and set the oven to broil (low broil if an option). This will brown the skin. Watch closely as each oven is different. It may take less or more time to brown depending on the oven.
• Once the turkey has reached an internal temp of 150-160 degrees, remove from the oven and let sit for 20 minutes before carving.

BRINED TURKEY AND SAUSAGE STUFFING

Steps:

• Combine first ten ingredients in a large pot and stir well until sugar and salt are dissolved. Set aside.
• Double-line a very large (about 16-qt)bowl with two 13 gallon plastic bags. Opening one inside the other and draping excess plastic down around the sides of the bowl. May also use an ice chest with Ice in it.
• Rinse your Turkey inside and out, then place Turkey in the prepared plastic-liined bowl.
• Pour brine mixture over and around turkey.
• Carefully draw up and gather tops of bags together, eliminationg air spaces above brining liquid. make sure to seal bags with twist-ties or clips.
• Refrigerate turkey in brine for 18/24 hours.
• ( You can cut the amount of brine and container and do the very same thing for a Chicken making sure the Brine covers the Bird fully. Yummy.).
• Take the Brined Turkey/Chicken out of the Brine and throw away the Brine.
• Take next ingredients and mix well and after, Washing and Patting the Bird Dry. iT IS BEST TO WASH AND PAT DRY TWO TIMES. Rub with the mix.
• In a preheated 350 degree oven and setting rack at lowest position.
• Tuck the wings of the Turkey.
• I stuff mine with onions, Garlic, Oranges sometimes even sliced Lemons. etc. You can even put Fresh Rosemary or Fresh Sage into the cavity. Use your imagination.
• Tie legs loosely with Butchers String to keep the Stuffing Items from falling out.
• Put Turkey/Chicken on a shallow rack in a hotel pan or a roasting pan deep enough to hold drippings.
• Begin Roasting.
• Then: BASTE BASTE BASTE WITH THE SAUCE. Stop Basting the final 20 minutes of cooking.
• If the Turkey/Chicken browns too quickly, cover loosely with aluminum foil.
• Cook for only 2-2 and 1/2 hours.
• PUT A MEAT THERMOMETER INTO THE THICK PART OF THE THIGH. NOT TOUCHING A BONE.
• REMOVE TURKEY AT 160 DEGREES. DO NOT USE THE POP UP IN THE TURKEY.
• Pull Turkey out of oven and tent with foil for 20, (twenty mihnutes) minutes before serving or even cutting.
• Turkey will continue to cook and will achieve the level of 180 degrees in the next 20 minutes.
• Pulling the Bird out of the oven when the Pop-Up that is supplied with the bird, it will be 180 degreees, and when finished cooking during the resting stage, the bird will go as high as 200 or 210 in temperature.
• Bingo, DRY MEAT.
• After Turkey has been removed from pan, pour off accumulated fat from the roasting pan, Deglaze with white wine and add those fortified drippings to the gravy for more flavor.
• The Sausage Dressing for this meal is located under my "recipe #192126" Turkey/Chicken Sausage Dressing.

BEST BRINED TURKEY

Steps:

• In a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, and thyme Bring to a boil, turn to medium heat and let simmer for 5 minutes Remove from heat and cool completely, no cheating now!
• Place the turkey in a clean 5 gallon bucket and pour the brine over it Cover and let sit over night Flip the turkey in the morning, a few hours before cooking After the turkey is done in the brine, remove it from the brine and place it in its baking pan On a microwave safe plat, place the red, onions, cinnamon sticks, and thyme or rosemary Sprinkle with about 1/4 cup water and microwave on high for 7 minutes Place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey Inject the turkey with the butter, optional Preheat oven to 500F, yes I know it's high, but trust me Cook the turkey for 30 minutes or until it is browned Cover with heavy duty foil and turn the oven down to 350F Bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161F.
• Remove turkey form the oven and allow to sit for 20 minutes or so before carving.
• **Youcan infuse the injection butter with garlic cloves, thyme, rosemary, pepper corns, or cinnamon sticks by just slowly melt it in a small sauce pan with one of those choices in it.
• Just remember to strain before injecting.
• Serving Suggestions: Mashed potatoes, corn, biscuits, corn bread, peas, or just bread.

BRINED GRILLED TURKEY BREAST

Steps:

• In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

HERB-BRINED TURKEY WITH PEAR GRAVY

Steps:

• For turkey:
• Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.)
• Preheat oven to 450°F. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
• For pear gravy:
• Spoon off fat from drippings in pan, reserving 1/4 cup fat. Measure 2/3 cup pan juices. Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat. Mix in flour. Stir until light brown, about 2 minutes. Gradually add chicken broth, pear juice, and 2/3 cup pan juices. Simmer until thickened, stirring frequently, about 10 minutes. Stir in rum. Season with salt and pepper. Sprinkle turkey with marjoram; serve with gravy.
• Storage solutions:
• No room in the fridge to brine a turkey? No problem. Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag. Pour in the brine and seal tightly. Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below.