Brine injection recipe for turkey

Brine injection recipe for turkey
  • 1 (ten to twelve-pound) poultry
  • Brine, recipe follows
  • 4 tablespoons unsalted butter at 70 degrees
  • 1 large yellow onion, reduce 8ths
  • 1 large orange, reduce 8ths
  • 1 stalk celery, reduce 1-inch pieces
  • 1 large carrot, reduce 1-inch pieces
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 1/2 to two cups chicken or poultry stock, for basting
  • Poultry Broth:
  • 1 tablespoon vegetable oil
  • Reserved poultry neck and giblets
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 cups poultry stock, chicken stock, or canned low-salt chicken broth
  • 3 cups water
  • Gravy:
  • 4 cups poultry broth
  • 1 cup dry white-colored wine
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • Salt and freshly ground pepper
  • Brine:
  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary oil

Take away the neck, giblets. and liver in the cavity from the poultry and reserve for that gravy. Rinse the poultry inside and outside under cold flowing water.

Soak the poultry within the brine, covered and refrigerated, not less than 4 hrs and as much as 24 hrs.

Preheat the oven to 325 levels F.

Take away the poultry in the brine and rinse well under cold flowing water. Pat dry with sponges, inside and outside. Place breast side lower inside a large, heavy roasting pan, and rub on every side using the butter. Season gently inside and outside with pepper and salt. Stuff the poultry using the onion, orange, celery, carrot, bay leaves. and thyme. Loosely tie the drumsticks along with kitchen string.

For that poultry broth. Heat the oil inside a large heavy saucepan over medium high temperature. Add some poultry neck, heart, and gizzard towards the pan and saute until just starting to brown, about one minute. Add some chopped vegetables and bay leaf towards the pan and saute until soft, a couple of minutes. Pour the stock and three glasses of water in to the pan and produce to some boil. Lower heat to medium-low and simmer before the stock is reduced to 4 cups, about one hour, adding the chopped liver towards the pan over the past fifteen minutes of cooking.

Strain the stock right into a clean pot or large calculating cup. Pull the meat from the neck, chop the neck meat and giblets, and hang aside.

Roast the poultry, uncovered, breast side lower for one hour. Remove in the oven, turn, and baste with 1/2 cup stock. Continue roasting using the breast side up to an immediate-read meat thermometer registers 165 levels F when placed in to the largest portion of leg (staying away from the bone), a couple of 3/4 to three hrs total cooking. Baste the poultry once every hour with 1/two to threeOr4 cup chicken or poultry stock.

Remove in the oven and put on the platter. Tent with aluminum foil and let rest for 25 minutes before carving.

For that pan gravy: Pour the reserved poultry pan juices right into a glass-calculating cup and skim from the fat. Put the roasting pan on 2 stovetop burners over medium heat add some pan juice and 1 cup poultry broth and also the white-colored wine towards the pan, and deglaze the pan, stirring to scrape any brown bits from the foot of the pan. Add some remaining 3 cup of broth and produce to some simmer, then transfer to some calculating cup.

Inside a large heavy saucepan. melt the butter over medium high temperature. Stir within the flour and prepare, stirring constantly, to create a light roux. Add some hot stock, whisking constantly, then simmer until thickened, about ten minutes. Add some reserved neck meat and giblets towards the pan and adjust seasoning, to taste, with salt and pepper. Pour right into a gravy boat and serve.


To help make the brining solution, dissolve the salt and sugar by 50 percent gallons of cold water inside a non-reactive container (like a clean bucket or large stockpot, or perhaps a clean, heavy-duty, plastic garbage bag.) Add some oranges. lemons, thyme, and rosemary oil.

Note: for those who have a large poultry and want more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for each gallon water.

Go back