{"id":2745,"date":"2024-11-21T11:07:23","date_gmt":"2024-11-21T19:07:23","guid":{"rendered":"https:\/\/aladaymobilemedia.com\/?p=2745"},"modified":"2024-11-21T11:07:23","modified_gmt":"2024-11-21T19:07:23","slug":"brining-a-turkey-2","status":"publish","type":"post","link":"https:\/\/aladaymobilemedia.com\/de\/brining-a-turkey-2\/","title":{"rendered":"Brining a Turkey"},"content":{"rendered":"<p>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&#8230;<\/p>\n<figure id=\"attachment_2740\" aria-describedby=\"caption-attachment-2740\" style=\"width: 300px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2740\" src=\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2024\/11\/unnamed-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2024\/11\/unnamed-300x169.jpg 300w, https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2024\/11\/unnamed-1x1.jpg 1w, https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2024\/11\/unnamed.jpg 736w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2740\" class=\"wp-caption-text\">Courtesy Lake Tahoe Markets<\/figcaption><\/figure>\n<p><em>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.\u00a0 You will need a pot large enough for the bird to be submerged in about 2 gallons of liquid for 12 to 24 hours.\u00a0 The pot (a large stock pot or plastic bucket) will be heavy, so put it on the bottom of the refrigerator.\u00a0<\/em><\/p>\n<p><strong>Honey Brined Turkey:<\/strong><br \/>\n1 10-12 lb. turkey (neck, heart and gizzards reserved for gravy)<br \/>\n8 quarts water<br \/>\n2 cups coarse salt<br \/>\n1 cup honey<br \/>\n2 bunches thyme<br \/>\n8 cloves garlic, peeled<br \/>\n2 Tbsp. coarsely cracked black pepper<br \/>\n2 lemons, cut in half<br \/>\n2 Tbsp. olive oil<br \/>\n5 cups chicken broth<\/p>\n<p>Line extra-large stockpot with heavy large plastic bag (about 30 gallon capacity).\u00a0 Rinse turkey, place in plastic bag.\u00a0 Stir water, salt and honey in a large pot until the salt and honey dissolve.\u00a0 Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.\u00a0 Pour brine over turkey.\u00a0 Gather plastic bag tightly around turkey so that the bird is covered with brine; seal plastic bag.\u00a0 Refrigerate pot with turkey in brine at least 12-18 hours.<\/p>\n<p>Position rack in bottom third of oven and preheat to 350 degrees F.\u00a0 Drain turkey will, discard brine.\u00a0 Pat turkey dry inside and out.\u00a0 Squeeze juice from lemon halves into main cavity.\u00a0 Add lemon rinds and remaining 1 bunch of fresh thyme to main cavity.\u00a0 Tuck wings under turkey, tie legs together loosely to hold shape.\u00a0 Place turkey on rack set in large roasting pan.\u00a0 Rub turkey all over with 2 tablespoons olive oil.<\/p>\n<p>Roast turkey 1 hour, baste turkey with 1 cup chicken broth.\u00a0 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.\u00a0 Transfer turkey to a platter.\u00a0 Tent turkey loosely with foil and let stand for 30 minutes before removing foil and preparing turkey for serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230; Submerging the turkey in seasoned water produces moist, flavorful meat, but is not something home cooks with a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,268,172,269,201,30],"tags":[],"class_list":["post-2745","post","type-post","status-publish","format-standard","hentry","category-olive-oil-2","category-chicken-brooth","category-garlic","category-honey","category-lemon","category-thyme"],"translation":{"provider":"WPGlobus","version":"3.0.1","language":"de","enabled_languages":["en","es","de","fr","ru"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts\/2745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/comments?post=2745"}],"version-history":[{"count":2,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts\/2745\/revisions"}],"predecessor-version":[{"id":2747,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts\/2745\/revisions\/2747"}],"wp:attachment":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/media?parent=2745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/categories?post=2745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/tags?post=2745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}