Reviews (1) Add Rating & Review 24 Ratings 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 12/02/2011 I just have a question: Did you rinse the bird after the brining? It is not clear about that-says: " Drain and pat dry-suggests not rinsing?? Thank you.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 mh_1045_brine_turkey.jpg
Ingredients Turkey One 16-pound turkey (approximate) 1 Sausage Bread Stuffing Extra-virgin olive oil Coarse salt and freshly ground black pepper Brine Add-Ins (Optional) 2 tablespoons crushed black peppercorns 2 teaspoons crushed red pepper flakes 2 teaspoons dried coriander 1 tablespoon dried fennel 1 tablespoon dried cumin 1 whole cinnamon stick 5 whole cloves 4 bay leaves 4 large sprigs fresh sage Brining Liquid 2 quarts water (at the very least) 1 1/2 cups coarse salt 1/2 cup sugar 1 large red onion, sliced 1 head of garlic, smashed (8 to 10 cloves) 2 bottles white wine
Cook’s Notes Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan.Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 mh_1045_brine_turkey.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
mh_1045_brine_turkey.jpg
mh_1045_brine_turkey.jpg
Ingredients
Ingredients
One 16-pound turkey (approximate) 1 Sausage Bread Stuffing Extra-virgin olive oil Coarse salt and freshly ground black pepper
2 tablespoons crushed black peppercorns 2 teaspoons crushed red pepper flakes 2 teaspoons dried coriander 1 tablespoon dried fennel 1 tablespoon dried cumin 1 whole cinnamon stick 5 whole cloves 4 bay leaves 4 large sprigs fresh sage
2 quarts water (at the very least) 1 1/2 cups coarse salt 1/2 cup sugar 1 large red onion, sliced 1 head of garlic, smashed (8 to 10 cloves) 2 bottles white wine
Directions
In a 2-quart pot, bring 2 quarts of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.
Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees.
Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees. Let the turkey rest for at least 20 minutes before carving.
Cook’s Notes Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan.Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.
Cook’s Notes
Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan.Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.
Reviews (1)
Add Rating & Review 24 Ratings 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 12/02/2011 I just have a question: Did you rinse the bird after the brining? It is not clear about that-says: " Drain and pat dry-suggests not rinsing?? Thank you.
Reviews (1)
Add Rating & Review 24 Ratings 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
24 Ratings 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0
24 Ratings 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0
24 Ratings 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 12/02/2011 I just have a question: Did you rinse the bird after the brining? It is not clear about that-says: " Drain and pat dry-suggests not rinsing?? Thank you.Martha Stewart Member
Rating: Unrated 12/02/2011
I just have a question: Did you rinse the bird after the brining? It is not clear about that-says: " Drain and pat dry-suggests not rinsing?? Thank you.
Rating: Unrated
All Reviews for Brined and Oven-Roasted Turkey
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brined and Oven-Roasted Turkey
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
