Angela Kroemer Mortgage Professional

Angela Kroemer Mortgage Professional
1.250.650.4182

Sunday, October 7, 2012

My Favorite Turkey Recipe- Brine Turkey



For years I cooked my turkey just like MOM did, but was never very happy about they way it turned out. It was just a turkey.
I know this may be a fad for alittle while, just like the deep fryer turkey (which I never did), but I have to say, I will never cook a turkey any other way.


This is not my recipe, My family raves about the brined turkey because it gets flavored all throughout and stays moist. Even if you over cook it.



Ingredients Recipe courtesy Alton Brown, also featured in Food Network Magazine

  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil

Directions

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
You can change the brine as long as you keep the salt and the vegetable stock or you can use chicken stock. I use a package of fresh poultry seasonings instead of the ginger and the rest of the spices.
For the aromatics I use the package of fresh poultry seasonings found in the fresh veggie isles.

If you try it , I hope you and your family enjoy it as much as my family does.
Note: I cook my stuffing in a seperate container and not in the turkey

Angela Kroemer, AMP
Mortgage Professional
TMG The Mortgage Group Canada Inc.
TMG Sharie Marie Mortgage Team
Local: 1.250.650.4182
TFP: 1.888.679.0190
Fax: 1.888.679.0192

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Angela Kroemer, AMP
Mortgage Professional
Local : 1.250.650.4182
Email :akroemer@mortgagegroup.com,
Website : KROEMERmortgages.com
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