Are you in charge of the Turkey this year??? Perhaps this will help. Be sure to check in for a new recipe dish for Thanksgiving as we will be posting a new dis every day till Thanksgiving…
Submerging the turkey in seasoned water produces moist, flavorful meat, but is not something home cooks with a refrigerator full of holiday foods can easily do. You will need a pot large enough for the bird to be submerged in about 2 gallons of liquid for 12 to 24 hours. The pot (a large stock pot or plastic bucket) will be heavy, so put it on the bottom of the refrigerator.
Honey Brined Turkey:
1 10-12 lb. turkey (neck, heart and gizzards reserved for gravy)
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches thyme
8 cloves garlic, peeled
2 Tbsp. coarsely cracked black pepper
2 lemons, cut in half
2 Tbsp. olive oil
5 cups chicken broth
Line extra-large stockpot with heavy large plastic bag (about 30 gallon capacity). Rinse turkey, place in plastic bag. Stir water, salt and honey in a large pot until the salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that the bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12-18 hours.
Position rack in bottom third of oven and preheat to 350 degrees F. Drain turkey will, discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch of fresh thyme to main cavity. Tuck wings under turkey, tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
Roast turkey 1 hour, baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and the thermometer inserted into the thickest part of the thigh registers 165-170 degrees, basting with 1 cup chicken broth every 30 minutes. Transfer turkey to a platter. Tent turkey loosely with foil and let stand for 30 minutes before removing foil and preparing turkey for serving.
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