Add turkey. Cover and refrigerate 8 to 12 hours. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt.
Pat skin and both interior cavities dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Do NOT brine turkey if it includes "basting" liquids that contain salt. Full Nutrition. Reviews 26 Read More Reviews. Most helpful positive review klchan. Rating: 5 stars. I've been making turkey for 30 years and this has got to be the best recipe yet. I usually don't brine but decided the morning of Thanksgiving to give it a try and used the quick method doubling the salt and sugar and letting it sit in the refrigerator for 4 hours and it resulted in the most moist and flavorful turkey I've ever made.
The other difference was that I used a fresh rather than a frozen turkey and it came out so tender and juicy, even the breast meat which typically comes out on the dry side. Even my mother a very picky eater enjoyed it. Thanks for sharing! Read More. Reviews: Most Helpful. This was my first turkey ever made solo and my mom loved it! I was worried since my turkey was a bit larger, so I just watched the thermometer and it turned out great. The brine is what makes this- you could anything to the butter when coating the bird, but the brine leaves the meat super juicy.
Thanks for the recipe!! I've used the overnight method before with great results and was thrilled to see the quick brine method - I tried it and was happy with the results. I usually use the "Out of this world turkey brine" or the plain "Turkey brine" recipe from this site, but decided to change things up a bit.
I made a 22 lb turkey and tripled the recipe probably was a bit too much. I have to admit I was very leery of using the sugar, but it had great reviews so I decided to go for it. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers degrees and stuffing reaches degrees, about 1 hour.
Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired. The U. Department of Agriculture recommends cooking the turkey until the thickest part of the thigh registers degrees. For a moister bird, we cooked ours to degrees; it will continue to cook outside the oven as it rests.
Martha made this recipe on Cooking School episode Classic Brined and Roasted Turkey. Rating: 3. Read Reviews Add Review. Martha Stewart Living, November Save Pin Print More. Gallery Classic Brined and Roasted Turkey.
Recipe Summary test Yield:. Cook's Notes The U. Reviews Martha Stewart Member. Rating: 1. I can't say how it turned out since it is still cooking, but I am now seeing a major disconnect in the directions. It says to cook it, brushing every 30 minutes in step 5. Then it step 6 it says to discard cheesecloth and rotate the pan. Exactly when does that fit in? Step 5 seems to get the turkey fully cooked with the cheesecloth on the bird. The directions there are very unclear to me. Rating: 5 stars.
I've used this exact recipe every Thanksgiving for the past 5 years. It comes out perfect every single time. I usually skip the brining part as most store-bought turkeys come pre-brined and I find it makes it way too salty to basically double brine.
Other than that, I would not change a thing. To make sure the brine was good and not to salty, I tasted a small sample and it was good. For those that live in the North East, if you don't have space in your fridge, as I read from some of the post; I placed the turkey in the bag with the brine and placed it outside on my balcony for 24 hours. I've been using this recipe since This brine works great, although I do add a head garlic cut in half, skin and all and lemon cut in half.
The cheesecloth is my go to method whether we make a whole turkey or do a deconstructed turkey -- good for a small party every part cooks as it should because you remove the breast from the oven when its done and leave the dark meat to cook up.
The cheesecloth does give the turkey a lovely deep brown color. Rating: 1 stars. I prepared the brine precisely as directed, soaked the expensive organic free-range turkey exactly as directed, and roasted the bird as directed by the recipe. None of my nine dinner guests could get past the first bite or two because of the mouth-burning saltiness. None of us arere on no-salt or low-salt diets, and none of us are salt-averse. I trusted the Martha Stewart name, but will never do so again. This worked really well.
The turkey was very tender and juicy. Since I have to eat Paleo, I made a different stuffing, but everything turned out really well.
The cheese cloth seemed to be the perfect method for basting and keeping it from drying out. This is be my next year's method. Rating: 2 stars. Rating: Unrated.
Brining is the best thing that ever happened to turkey. I have used this method since Martha's initial presentation with consistently excellent results. Dry the brined bird very, very well to insure a crisp golden skin.
I add ice daily to maintain a temperature of 35 - 40 degrees. Cavity is stuffed with onion, garlic, citrus and herbs. Perfect every time! Let me start this review by saying that I've never brined a turkey and probably never will. However and that's a very large "but , I have used this recipe beginning at Step 3 for well over 15 years. Ever since I made my first Martha Stewart turkey, my family who would rather have passed on the turkey requests that I make this one.
It's the best turkey ever. I also make Ina's cornbread stuffing. My gravy is Martha's using winter vegetables lots of work but worth the effort. Alton Brown disagrees inasmuch as he brines the whole turkey, not just the breast. It turns out just fine brining the whole thing. I used this recipe last Christmas on the first turkey I have ever cooked.
I bought an 18 lb. It turned out moist and delicious! My family has requested that I make it again this Christmas. The drippings make into a fantastic gravy too! My first time brining a turkey and it turned out superb! The recipe only calls for 10 cups of water because the only part of the turkey that is submerged is the breast the water does not cover the entire bird. Remember to use a fresh turkey with no additives, the frozen birds often have salty injections in them.
Also remember to use kosher salt not table. I used a 14 pound bird and took the measurements down proportionately. Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Article How to Brine a Turkey. Reviews Rate or Review. Reviews 3 reviews. Rate this Recipe. Write a Review Cancel reply. Member ID. Featured Review.
Related Recipes. What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine.
0コメント