ratherBcampin
Nice Ca....Home of the 10 lb Bass
Senior Member
Joined: 01/12/2004
View Profile
 Offline
|
Would like to try a turkey.....Any tips on method? And please post your favorite brine recipe....I haven't a clue!....Thanks!
Proud supporter of
Operation Tango Mike
If you can't stand behind our troops.....Then stand in FRONT of them!
|
firecapt1
Sonoma County, CA
Senior Member
Joined: 11/28/2007
View Profile
Good Sam RV Club Member
Offline
|
Try this one, it's great!
Brined Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
½ tablespoon allspice berries
½ tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 ½ hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Frank, Martha & Ryan
2007 Ford F-250 SD Crew Cab
2006 Cougar 289EFS
Happy Trails to you, until we meet again! 
|
YC 1
Yuba City Calif.
Senior Member
Joined: 01/11/2005
View Profile
Good Sam RV Club Member
 Online
|
Poster has a good recipe. I like to use a heavy garbage sack to line a 5 gallon bucket to soak the bird in. I soak mine for up to three days before cooking. At least 24 hours as a minimum. Be sure to not overcook the bird. Checking cooking directions for temperatures and let the bird sit for 30 minutes before carving. It will be an incredibly moist and flavorful bird.
H/R Endeavor 2008
2007 Hummer H3 toad
Ranger Boat
|
old guy
Oregon (pronounced Or e gun)
Senior Member
Joined: 03/15/2006
View Profile
|
You can always go to the food channel to see how they do it, Elton Brown usually has a show on how to do it.
|
pbitschura
SE MN
Senior Member
Joined: 01/17/2005
View Profile
Offline
|
Morton makes a pre-packaged product called Quickcure. Saves time.I Use it a bit diluted to reduce salt content. I use a misting sprayer with apple juice for flavoring. I like the sliced apples in the cavity idea too.
1988 Mallard class c 24' Chevy chassis 350 cu gas.
|
|
|
bob213
Fresno, CA
Senior Member
Joined: 12/09/2007
View Profile
Good Sam RV Club Member
Offline
|
I believe firecapt1 has Alton Brown's recipe. We use it and have NEVER had a better turkey. Seems like extra work, but it is certainly worth it!
Bob and Sue
w/ 4 legged child Jerry
Counting days till retirement.....
|
Leo Benson
CT
Senior Member
Joined: 04/30/2003
View Profile
|
appe cider- 1 gal
~1 cup brown sugar
1/2 cup salt
1 orange, sliced thin
several garlic coves, crushed
1 onion, sliced thin
palm full of pepper corns
a few whole cloves
some fresh rosemary and sage sprigs
Submerge turkey (remove giblets and neck) and let stand, covered and submerged, in refrig for at least 24 hours.
|
ratherBcampin
Nice Ca....Home of the 10 lb Bass
Senior Member
Joined: 01/12/2004
View Profile
Offline
|
Thanks for the suggestions.....Since this is my "first time".....I'd like to use the K.I.S.S. method.......Leo Benson's recipe sounds doable for a first-timer........But, the recipe from firecapt1 sounds delicious too!
|
SWMO
Southwest Missouri
Senior Member
Joined: 08/27/2006
View Profile
Good Sam RV Club Member
Offline
|
Quote:Morton makes a pre-packaged product called Quickcure.
And it is a cure, I'm not sure why you would use it on a turkey you're going to cook?
Simple is the salt and sugar, nothing more and it will give you a tender juicy bird.
2002 Ford F350 Crew, LB, DRW, 7.3L
Jayco Designer 34RLQS
|
Skipper Rod
Bellevue Nebraska
Senior Member
Joined: 07/10/2007
View Profile
Offline
|
Here is the one I use
2 Gal Water
2 Cups Kosher Salt
3 Cups Sugar
1/4 Cup Zatarains Liquid Crab Boil
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire
|
|
|
