Roasted Brined Turkey

Roasted Brined Turkey Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 6-24 hours | Cooking time: 2.75 to 3 hours | Servings: 8-10

Introduction

Roasted brined turkey is a classic dish that is perfect for holiday gatherings or special occasions. The brining process helps to infuse the turkey with flavor and keep it moist during roasting. This recipe will guide you through the steps to create a delicious and juicy roasted turkey that will impress your guests.

History

Brining has been used as a method of preserving and flavoring meat for centuries. The process involves soaking the meat in a saltwater solution, which helps to tenderize the meat and enhance its flavor. Roasting a brined turkey has become a popular tradition for Thanksgiving and other festive occasions, as it results in a juicy and flavorful bird.

Ingredients

8.5-14 lb (6.35 kg) turkey
2 tbsp (0.5 stick) unsalted butter, for coating the turkey skin
0.5 gallon of water
2 cup kosher salt
0.5 cup firmly packed light brown sugar
2 tbsp peppercorns
2 gallons of ice water (50% ice)

How to prepare

Brining

1. In a 0.5 gallon of water, combine the salt and brown sugar for the brine. Bring it to a boil for about 3 minutes. Remove from heat and add it to a 5 gallon bucket.
2. Add the remaining ice water.
3. Remove the neck and giblets from the turkey and put them in the 5 gallon bucket. If the brine doesn't cover the turkey, add a little more water.
4. Put the bucket in a cold area for 6 to 24 hours.

Roasting

The challenge with cooking poultry is that the dark meat needs to be about 15°F (-9°C) hotter than the white meat. White meat is safe to eat at 165°F, which is the temperature at which salmonella instantly dies. (Although 12 minutes at 140°F (60°C) will also kill it, so it's likely that you'll kill it all on the way to 165°F (74°C)). The problem is that dark meat isn't very good at 165°F (74°C). Additionally, if the breast meat reaches the 180°F (82°C) that the dark meat requires, it will become dry, flavorless, and generally unpleasant.
The white meat parts of the turkey are the breasts and wings, while the dark meat consists of the thighs and drumsticks. The wings and drumsticks will cook a bit faster than the meat attached to the bird. However, you want the drumsticks to be cooked more, so don't worry too much about them. On the other hand, it's worth attaching the wings more firmly to the bird. You can do this by imagining you were twisting someone's arm behind their back. Repeat this process with both wings. Once you figure out the right twist, you'll find that the tips of the wings will stay firmly in place near the center of the back of the turkey (near its backbone).
1. Preheat the oven to 500°F (260°C) (You'll lower the temperature later, but starting hot will result in a crispier, more flavorful skin. This will prevent the fat from melting and rolling down the side of the turkey, which would dry it out.) Roast at the lowest level of the oven.
2. Place the turkey drumstick side down on a roasting tray (with slots to allow drippings to go through into a pan), or on a rack sitting in a pan. You will need a basting tool to collect the drippings from this pan throughout the roasting process.
3. Place the turkey in the oven.
4. After about 30 minutes, reduce the heat to 350°F, remove from the oven, and loosely cover the breast of the turkey with a tent of aluminum foil. This will prevent the breast meat from overcooking and drying out.
5. For optimum safety and even doneness, it is recommended to cook the stuffing outside the bird. The internal temperature should be checked with a food thermometer, and the breast must reach a minimum of 161°F (72°C) before removing it from the oven. Ideally, the thigh should be around 180°F at this point. It should take about 2.75 to 3 hours to reach this temperature. A 14-16 lb (7.26 kg) bird should require a total of 2 to 2.5 hours of roasting.
6. Let the bird stand for 15–20 minutes before carving.

Variations

Add herbs and spices to the brine for extra flavor.
Stuff the turkey with citrus fruits, herbs, and onions before roasting.
Use different seasonings and marinades to change up the flavor profile of the turkey.

Notes

Cook Time: 1–2 days prep time, 3 hours to cook
Serves: 6-12

Cooking Tips & Tricks

Make sure to brine the turkey for at least 6 hours, but no more than 24 hours, to achieve the best results.

- Preheat the oven to a high temperature before roasting the turkey to ensure a crispy skin.

- Use a meat thermometer to check the internal temperature of the turkey to ensure it is cooked through.

- Let the turkey rest for 15-20 minutes before carving to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Serve the roasted brined turkey with traditional Thanksgiving sides such as mashed potatoes, stuffing, cranberry sauce, and green beans. Don't forget the gravy!

Cooking Techniques

Brining and roasting are the main cooking techniques used in this recipe. Brining helps to infuse the turkey with flavor and keep it moist, while roasting ensures a crispy skin and even cooking.

Ingredient Substitutions

You can use a different type of sugar in the brine, such as maple syrup or honey.

- If you don't have kosher salt, you can use table salt, but reduce the amount by half.

- Feel free to add other herbs and spices to the brine for additional flavor.

Make Ahead Tips

You can brine the turkey a day in advance and store it in the refrigerator until ready to roast. This will help save time on the day of cooking.

Presentation Ideas

Garnish the roasted brined turkey with fresh herbs, citrus slices, and cranberries for a festive touch. Serve on a platter with all the traditional Thanksgiving sides for a beautiful presentation.

Pairing Recommendations

Pair the roasted brined turkey with a glass of red or white wine, depending on your preference. A light and fruity Pinot Noir or a crisp Chardonnay would complement the flavors of the turkey nicely.

Storage and Reheating Instructions

Store any leftover turkey in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the turkey in a baking dish, cover with foil, and heat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of roasted brined turkey contains approximately 250 calories.

Carbohydrates

The carbohydrates in this roasted brined turkey recipe come from the brown sugar used in the brine. Each serving contains approximately 5 grams of carbohydrates.

Fats

The fats in this recipe primarily come from the turkey skin. Each serving contains approximately 10 grams of fat.

Proteins

Turkey is a lean source of protein, with each serving containing approximately 30 grams of protein.

Vitamins and minerals

Turkey is a good source of vitamins and minerals, including vitamin B6, niacin, zinc, and selenium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains turkey, which is a common allergen. It is important to check for any allergies before serving this dish to guests.

Summary

Overall, roasted brined turkey is a nutritious and delicious dish that provides a good source of protein and essential vitamins and minerals. It is a great option for a festive meal or special occasion.

Summary

Roasted brined turkey is a classic and delicious dish that is perfect for holiday gatherings and special occasions. The brining process helps to infuse the turkey with flavor and keep it moist during roasting. With a few simple tips and tricks, you can create a juicy and flavorful turkey that will impress your guests. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It all started when I was a young girl, eager to learn the art of cooking from my own grandmother. She was a wonderful cook, always experimenting with new ingredients and techniques in the kitchen. One day, she pulled out a recipe for Roasted Brined Turkey that a friend had given her, and I was instantly intrigued.

I watched as my grandmother carefully prepared the brine, a mixture of water, salt, sugar, and spices. She explained to me that brining the turkey would help the meat stay juicy and flavorful during roasting. As the turkey soaked in the brine, I could already imagine the delicious flavors that would develop.

When it came time to roast the turkey, my grandmother showed me how to prepare the bird for cooking. She stuffed the cavity with aromatic herbs and vegetables, and brushed the skin with butter to help it crisp up in the oven. The smell of the turkey roasting filled the kitchen, and I couldn't wait to taste the final result.

When the turkey was finally done, my grandmother carved it into succulent slices and served it alongside all the traditional Thanksgiving fixings. The meat was tender and flavorful, with a hint of sweetness from the brine. I was amazed at how such simple ingredients could come together to create such a delicious dish.

From that day on, Roasted Brined Turkey became a staple at our holiday feasts. My grandmother taught me her friend's recipe, and I made it my own by adding my own twist with different herbs and spices. Over the years, I've shared this recipe with friends and family, and it has become a beloved tradition in our household.

I've tweaked and perfected the recipe over the years, adjusting the brine and seasoning to suit my taste. I've even started experimenting with different ways to cook the turkey, from roasting it in the oven to smoking it on the grill. Each time I make Roasted Brined Turkey, I'm reminded of that happy day in my grandmother's kitchen, learning the art of cooking from the best teacher I could have asked for.

As I pass this recipe down to future generations, I hope that they will enjoy it as much as I have. Cooking is more than just following a set of instructions – it's about creating memories and sharing love through food. And for me, Roasted Brined Turkey will always be a reminder of the joy and connection that comes from gathering around the table with loved ones.