Ultimate Flavor-Infused Brined Turkey
This Ultimate Flavor-Infused Brined Turkey recipe takes the classic brining technique to a whole new level. Combining kosher salt, light brown sugar, and an array of seasonings, this brine does more than just season the meat; it transforms the turkey into a succulent centerpiece for any festive gathering. By infusing the rich essence of vegetable stock, aromatic spices, and fresh herbs deep into the turkey's cellular structure, this recipe guarantees a moist and flavorful bird that will impress even the most discerning guests. Ideal for Thanksgiving or any celebratory feast, the process of brining is straightforward yet rewarding, leading to scrumptious leftovers and rich, savory gravy that will leave you craving for more.
N/A
Servings
230
Calories
15
Ingredients
Ingredients
whole turkey, frozen
1 (14-16 lb, thawed and innards removed)
kosher salt
1 (cup)
light brown sugar
1/2 (cup)
vegetable stock
1 (gallon)
black peppercorns
1 (tablespoon)
allspice berries
1 1/2 (teaspoons)
chopped candied ginger
1 1/2 (teaspoons)
water, heavily iced
1 (gallon)
red apple
1 (sliced)
onion
1/2 (sliced)
cinnamon stick
1 (whole)
water
1 (cup)
rosemary
4 (sprigs)
sage
6 (leaves)
canola oil
to taste (for coating)
Instructions
1
2 to 3 days before roasting, start thawing the frozen turkey in the refrigerator or in a cooler kept at a steady 38 degrees F.
2
In a large stockpot over medium-high heat, combine the vegetable stock, kosher salt, brown sugar, black peppercorns, allspice berries, and chopped candied ginger. Stir occasionally, allowing the solids to dissolve, and bring the mixture to a boil. Once boiled, remove from heat and let it cool to room temperature; store the brine in the refrigerator.
3
The evening before roasting, mix the prepared brine with the heavily iced water in a 5-gallon bucket. Place the thawed turkey, breast side down, into the brine. Ensure that the turkey is fully submerged, using a weight if necessary. Cover and refrigerate or keep in a cool area for 8 to 16 hours, checking and turning the turkey halfway through the brining process.
4
On roasting day, preheat your oven to 500 degrees F. Remove the turkey from the brine, rinsing it thoroughly inside and out with cold water. Discard the brine.
5
Position the turkey on a roasting rack within a roasting pan and pat the skin dry with paper towels to encourage crispness.
6
In a microwave-safe dish, combine the sliced apple, onion, cinnamon stick, and 1 cup of water. Microwave on high for 5 minutes until softened, then add these aromatic ingredients into the turkey's cavity along with the sprigs of rosemary and sage. Tuck the wings neatly beneath the turkey and coat the skin generously with canola oil.
7
Roast the turkey on the lowest level of the oven at 500 degrees F for the initial 30 minutes. Afterward, insert a probe thermometer into the thickest part of the breast and cover the breast with a foil triangle to prevent over-browning. Lower the oven temperature to 350 degrees F and set the thermometer alarm for 161 degrees F. Expect roasting time to range from 2 to 2.5 hours for a 14 to 16-pound bird.
8
Once the turkey reaches the desired temperature, allow it to rest for 15 minutes, loosely covered with foil or in a large mixing bowl, before carving.
Nutrition Information
13g
Fat
3g
Carbs
19g
Protein
0.4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this turkey recipe?
The recipe is called the Ultimate Flavor-Infused Brined Turkey.
How many ingredients are required for this recipe?
There are a total of 15 ingredients, including the whole turkey and various aromatics.
How long does it take to thaw the turkey?
You should start thawing the frozen turkey 2 to 3 days before roasting in a refrigerator or cooler kept at 38 degrees F.
What are the primary components of the brine?
The brine consists of vegetable stock, kosher salt, light brown sugar, black peppercorns, allspice berries, and chopped candied ginger.
How do you prepare the brine mixture?
Combine vegetable stock, salt, sugar, and spices in a stockpot, bring to a boil until solids dissolve, then cool to room temperature before refrigerating.
How long should the turkey stay in the brine?
The turkey should be submerged in the brine for 8 to 16 hours the evening before roasting.
What size container is needed for brining?
A 5-gallon bucket is recommended for the brining process.
Should the turkey be breast-side up or down in the brine?
The turkey should be placed breast side down into the brine.
What should I do with the brine once the turkey is removed?
Once the turkey is removed for roasting, the used brine should be discarded.
Do I need to rinse the turkey after brining?
Yes, rinse the turkey thoroughly inside and out with cold water after removing it from the brine.
Why is it important to pat the turkey skin dry?
Patting the skin dry with paper towels helps encourage crispness during the roasting process.
What aromatics are placed inside the turkey cavity?
The cavity is filled with microwave-softened apple, onion, and a cinnamon stick, along with fresh rosemary and sage.
How do you prepare the apple and onion for the cavity?
Combine the sliced apple, onion, cinnamon stick, and water in a microwave-safe dish and microwave on high for 5 minutes.
What oil is used to coat the turkey?
Canola oil is used to generously coat the turkey skin.
What is the initial oven temperature for roasting?
The oven should be preheated and the turkey initially roasted at 500 degrees F.
How long do you roast the turkey at the high temperature?
The turkey is roasted at 500 degrees F for the initial 30 minutes.
To what temperature should you lower the oven after the first 30 minutes?
After the initial high-heat phase, lower the oven temperature to 350 degrees F.
How do you prevent the turkey breast from over-browning?
Cover the breast area with a foil triangle once you lower the oven temperature.
What is the target internal temperature for the turkey?
The turkey is ready when a probe thermometer inserted into the thickest part of the breast reaches 161 degrees F.
How long does a 14 to 16-pound turkey typically take to roast?
The estimated roasting time for this size bird is 2 to 2.5 hours.
How long should the turkey rest before carving?
Allow the turkey to rest for 15 minutes, loosely covered with foil, before carving.
What is the calorie count for this turkey recipe?
The recipe contains approximately 230 calories per serving.
How much protein is in a serving of this turkey?
Each serving contains 19g of protein.
Is there any fiber in this recipe?
Yes, there is approximately 0.4g of fiber per serving.
What type of salt is recommended for the brine?
The recipe specifically calls for 1 cup of kosher salt.
What herbs are used in this recipe?
The recipe uses fresh rosemary sprigs and sage leaves.
Can you use this recipe for Thanksgiving?
Yes, it is explicitly described as ideal for Thanksgiving or any celebratory feast.
What is the fat content per serving?
The fat content is 13g per serving.
Where should the probe thermometer be placed?
The probe thermometer should be inserted into the thickest part of the breast.
What should be done halfway through the brining process?
You should check and turn the turkey halfway through its 8 to 16-hour brine soak.