Martha Stewart Brined Turkey Recipe

Classic Brined and Roasted Turkey Recipe Martha Stewart

WebFeb 8, 2011 · Directions Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until …

Rating: 5/5(632)
1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
2. Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
3. Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
4. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.

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Roasted DryBrined Turkey Recipe Martha Stewart

WebNov 1, 2010 · Directions Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, …

Rating: 5/5(320)
1. Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
2. Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
3. Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
4. Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.

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Spiced ButtermilkBrined Turkey Recipe Martha Stewart

WebOct 30, 2020 · Directions Bring 1 quart water, salt, bay leaves, and spices to a simmer in a medium saucepan, stirring until salt has dissolved. Let …

1. Bring 1 quart water, salt, bay leaves, and spices to a simmer in a medium saucepan, stirring until salt has dissolved. Let cool 5 minutes.
2. Line a 5-gallon container with a large brining bag. Place turkey in bag with 4 quarts water, salt mixture, buttermilk, onions, garlic, and thyme; tie bag. (If turkey is not submerged, weight it down with a plate.) Refrigerate for 24 hours, flipping turkey once.
3. Remove turkey from brine; discard brine. Rinse turkey and pat dry. Let stand at room temperature 1 hour.
4. Preheat oven to 400 degrees. Tie turkey legs and tuck wing tips under. Transfer to a large roasting pan fitted with a rack. Place in oven, legs first, if oven permits. Roast 45 minutes, then lower temperature to 325 degrees and roast, rotating and basting about every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 2 to 2 1/2 hours. Let stand at least 30 minutes before carving.

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Brined and Roasted Turkey Martha Stewart

WebDec 29, 2014 · Directions In a pot large enough to accommodate the turkey, combine 2 gallons water, the bourbon, 2 cups salt, and the sugar. Stir to dissolve salt and sugar. Add turkey, and refrigerate for 18 to 36 …

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I Tried Martha Stewart’s Perfect Roast Turkey and Brine …

WebOct 15, 2019 · To make the brine, a quart of water is mixed with a long list of dried seasonings, heated, and then cooled with six more quarts of water. That means the brine is at a safe temperature for raw poultry as soon as …

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Easy Roasted DryBrined Turkey Recipe Martha Stewart

WebPreheat oven to 425 degrees with rack in lower third. Rinse turkey inside and out; pat dry with paper towels. Place turkey, breast side up, on a rack set in a roasting pan. Tie drumsticks together with kitchen twine. Pour 1 …

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LowCarb Turkey Brine Better Than Bread Keto

WebJan 7, 2022 · 1 WHAT IS BRINE? 2 A QUICK BRINING WORD OF CAUTION 3 HOW DOES BRINING WORK? 4 WHAT MEATS ARE BEST FOR BRINING? 5 WHY BRINE A TURKEY? 6 LOW-CARB TURKEY …

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Turkey Brine With Wine Martha Stewart Recipe

Web1 1⁄2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds 1 tablespoon dried juniper berries 2 tablespoons whole black peppercorns 1 tablespoon fennel seed 1 teaspoon mustard seeds, black, brown choose …

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Turkey Brine Martha Stewart YouTube

WebNov 15, 2017 · 225 Share 13K views 5 years ago Keeping your bird juicy isn't that hard -- all you need is the right seasoning and some extra room in your fridge. Show more Show …

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How To Brine A Thanksgiving Turkey Martha Stewart and chef …

WebNov 11, 2021 · Martha Stewart and chef Chris Schlesinger of the East Coast Grill brine a Thanksgiving turkey. https://bit.ly/3qudZlq

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Martha Stewart’s perfect roast turkey recipe for any holiday dinner

WebNov 9, 2022 · Instructions: Place salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns and 10 cups water in a large stockpot. Stir mixture and …

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Easy Roasted DryBrined Turkey Punchfork

Web1 14-pound turkey, neck and heart reserved for Easy Turkey Stock; 0.333 cup coarse salt; 2 tablespoons coarsely cracked black peppercorns; Simple Turkey Gravy (optional)

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The EASIEST Thanksgiving Turkey Recipe & Brine It's …

WebAug 27, 2022 · Once the salt is completely dissolved, add the turkey to the pot. Cover and refrigerate overnight. When ready to cook: Preheat oven to 350 degrees. Remove turkey from the brine, rinse well on the inside …

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Easy Keto Turkey Brine Divalicious Recipes

WebNov 9, 2022 · Bring to the boil and simmer until the salt dissolves. Remove from the heat and allow to cool. Pour the brine mixture into a large container. Remove all the giblets and inside packaging from the turkey. …

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Martha Stewart's Perfect Roast Turkey Recipe TODAY

WebNov 20, 2019 · 1. Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature. 2. Place rack on lowest level in oven. Heat oven to 450 F. Combine melted butter and white

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Turkey Brine Punchfork

WebTurkey Brine, a gluten free recipe from Martha Stewart. 1 min · 13 ingredients · Makes enough brine for one 18- to 20-pound turkey · Recipe from Martha Stewart Turkey Brine Punchfork

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Martha's Herbed Turkey Breast Recipe Food.com

Webingredients Units: US 4 quarts cold water coarse salt fresh ground black pepper 1⁄2 cup sugar 1 (6 -7 lb) turkey breast, bone-in, skin-on, excess fat trimmed 3 garlic cloves, …

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