Roasted Brined Turkey II

Roasted Brined Turkey II Recipe - USA | Ingredients: kosher salt, turkey, onions, carrots, celery, thyme, butter

Region / culture: USA | Preparation time: 12 hours | Cooking time: 2 hours | Servings: 12

Introduction

Roasted Brined Turkey II is a classic Thanksgiving dish that is sure to impress your guests with its juicy and flavorful meat. This recipe involves brining the turkey to ensure it stays moist during the roasting process, resulting in a perfectly cooked bird every time.

History

Brining turkey has been a popular cooking technique for centuries, as it helps to infuse the meat with flavor and keep it tender and juicy. This particular recipe takes the traditional brining method and adds a twist by roasting the turkey to perfection, creating a delicious and savory main course for any holiday meal.

Ingredients

4 cups of kosher salt or 2 cups of table salt
1 turkey (12 to 14 lb or 6.35 kg gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
3 medium onions, coarsely chopped
1.5 medium carrots, coarsely chopped
1.5 celery stalks, coarsely chopped
6 sprigs of thyme
3 tbsp of unsalted butter, melted

How to prepare

1. Dissolve 2 tbsp of salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or place in a very cool spot (40°F or less) for 4 to 6 hours.
2. Remove the turkey from the salt water and rinse both cavities and the skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place the turkey on a meat rack set over a rimmed sheet pan. Refrigerate the turkey, uncovered, and let it air-dry for at least 8 hours or overnight.
3. Adjust the oven rack to the lowest position and preheat the oven to 400°F (204°C). Toss one-third of the onion, carrot, celery, and thyme with 1 tbsp of melted butter and place this mixture in the body cavity of the turkey. Bring the turkey legs together and perform a simple truss.
4. Scatter the remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup of water over the vegetables. Set a V-rack in the pan. Brush the entire breast side of the turkey with half of the remaining butter, then place the turkey, breast side down, on the V-rack. Brush the entire backside of the turkey with the remaining butter.
5. Roast the turkey for 45 minutes. Remove the pan from the oven (close the oven door) and baste the turkey with the juices from the pan. Using a wad of paper toweling in each hand, turn the turkey leg/thigh side up. If the liquid in the pan has completely evaporated, add another 0.5 cup of water. Return the turkey to the oven and roast for 15 minutes. Remove the turkey from the oven again, baste it, and use the paper toweling to turn the other leg/thigh side up. Roast for another 15 minutes. Remove the turkey from the oven for the final time, baste it, and turn it breast side up. Continue roasting until the breast registers about 165°F (74°C) and the thigh registers 170 to 175°F (79°C) on an instant-read thermometer, for approximately 30 to 45 minutes. Remove the turkey from the pan and let it rest until ready to carve. Serve with gravy.

Variations

Add herbs and spices to the brine for extra flavor.
Stuff the turkey with citrus fruits and herbs before roasting.
Use different types of vegetables in the roasting pan for added flavor.

Notes

Cook Time:
Serves:

Cooking Tips & Tricks

Make sure to rinse the turkey thoroughly after brining to remove any excess salt.

- Air-drying the turkey before roasting helps to create a crispy skin.

- Basting the turkey throughout the cooking process will help to keep the meat moist and flavorful.

- Use a meat thermometer to ensure the turkey is cooked to the proper temperature.

Serving Suggestions

Serve the Roasted Brined Turkey II with traditional Thanksgiving sides such as mashed potatoes, stuffing, cranberry sauce, and green bean casserole.

Cooking Techniques

Brining

- Roasting

Ingredient Substitutions

Use chicken broth instead of water for added flavor.

- Substitute olive oil for butter for a healthier option.

Make Ahead Tips

Brine the turkey the day before cooking for best results.

- Prepare the vegetables and herbs for the roasting pan ahead of time.

Presentation Ideas

Garnish the turkey with fresh herbs before serving. - Serve the turkey on a platter with roasted vegetables and gravy.

Pairing Recommendations

Serve the Roasted Brined Turkey II with a side of cranberry sauce and a glass of red wine.

Storage and Reheating Instructions

Store leftover turkey in an airtight container in the refrigerator for up to 3 days.

- Reheat the turkey in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

0g per serving

Fats

- Total Fat: 3g per serving

- Saturated Fat: 1g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 2% DV

- Vitamin C: 4% DV

- Iron: 6% DV

Alergens

Contains: Dairy

Summary

This Roasted Brined Turkey II recipe is a lean and protein-rich dish that is low in carbohydrates and calories. It also provides a good source of iron and vitamin A.

Summary

Roasted Brined Turkey II is a delicious and flavorful dish that is perfect for any holiday meal. With a few simple ingredients and cooking techniques, you can create a show-stopping main course that will impress your guests. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Roasted Brined Turkey II. It was a crisp autumn day, the leaves were turning golden and the air was filled with the smell of bonfires. I was visiting my dear friend Martha, a seasoned cook who always had a new recipe up her sleeve.

As soon as I walked into her cozy kitchen, I was enveloped in the warm aroma of herbs and spices. Martha was bustling around the stove, a look of concentration on her face as she stirred a pot of simmering broth. When I asked her what she was cooking, she smiled mischievously and handed me a worn piece of paper.

"This, my dear, is a recipe for the most delicious roasted turkey you will ever taste," she said, her eyes twinkling with excitement. "It's been passed down in my family for generations, and I think you'll love it."

I took the paper eagerly, my eyes scanning the ingredients and instructions. The recipe called for a brine made of salt, sugar, and herbs, which would infuse the turkey with flavor and keep it moist during roasting. It seemed like a simple enough process, but Martha assured me that the results were worth the effort.

Over the next few hours, Martha guided me through the steps of preparing the brine and soaking the turkey. As we worked side by side, she shared stories of her own grandmother, who had taught her the recipe when she was just a young girl. I listened intently, feeling a connection to the past as I followed in their footsteps.

Finally, the turkey was ready to roast. I carefully patted it dry, brushed it with butter, and seasoned it with a sprinkle of salt and pepper. As I slid it into the oven, the rich scent of herbs and spices filled the kitchen, making my stomach rumble with anticipation.

Hours passed as the turkey cooked, the skin turning golden and crispy, the meat tender and juicy. When it was finally done, Martha and I pulled it from the oven, our mouths watering at the sight of the perfectly roasted bird.

We carved the turkey together, the meat falling off the bone in succulent slices. As we sat down to eat, the flavors exploded on my tongue, the brine infusing every bite with a savory richness that was unlike anything I had ever tasted.

As I savored each mouthful, I realized that this recipe was more than just a way to cook a turkey. It was a connection to the past, a link to the generations of women who had lovingly prepared this dish before me. And as I looked across the table at Martha, I knew that this recipe would become a cherished part of my own family's traditions.

Years have passed since that day in Martha's kitchen, but the memory of learning to make Roasted Brined Turkey II has stayed with me. I have made it for countless Thanksgiving dinners, family gatherings, and special occasions, each time with a heart full of gratitude for the women who came before me.

And as I sit down to enjoy a steaming plate of turkey, surrounded by loved ones and laughter, I am reminded of the power of a simple recipe to bring us together, to nourish not just our bodies but our souls. And for that, I am truly grateful.