Brined
Thanksgiving Turkey
Recipe
This Thanksgiving turkey recipe uses the good old-fashioned brining process which not only ensures the bird will be moist, but it also adds considerable flavor. You will need to begin the process the day or night before as the turkey needs to soak for at least 10 hours.
- You will need a container large enough to hold the turkey with enough brine to cover it.
- If you are using a frozen turkey, it must be fully defrosted before the brining process begins. Do not use a self-basting or Kosher turkey as both already have salt added.
- One way of telling if you have enough salt in your brine is that a raw egg will float in it.
- The turkey must be COMPLETELY submerged in the brine.
- Ideally, the turkey should be kept refrigerated during the brining. If that isn't possible, keep the container (a cooler box is perfect for the job) somewhere cool such as in a basement. Ice packs or reusable gel packs may be used to maintain the temperature (do not put ice directly into the brine as this will dilute the solution). The turkey and brine solution must be kept below 40° F/4° C.
- With this Thanksgiving turkey recipe, you can vary the spices and seasonings according to your own preferences and availability.
- Remove the turkey from the brine about an hour before you plan to roast in order for it to reach room temperature.
For more information and advice on the thawing, safe handling, preparation and cooking of a turkey, CLICK HERE.
Spiced and Super-Moist Roast Turkey
INGREDIENTS
Serves 12
9-11lb/4-5kg turkey
about 10pints/6 litres cold water
about 4oz/125g salt (preferably Kosher)
7oz/200g light brown sugar
1 pint boiling water
3 tbsp black peppercorns
1 cinnamon stick, broken
1 tbsp caraway seeds
4 cloves
2 tbsp allspice berries
4 star anise
2 tbsp white mustard seeds
2 onions quartered
1 x 3in/6cm piece of ginger, cut into 6 slices
1 orange, quartered and squeezed to release the juice
4 tbsp maple syrup
4 tbsp clear honey
4 bay leaves torn into pieces
handful fresh herbs
For basting
4oz/125g butter
3tbsp maple syrup
freshly milled black pepper
METHOD
- Begin the day before by dissolving the salt and brown sugar in the boiling water. Allow to cool and then refrigerate overnight.
- Add the brine solution, the water and all of the other brining ingredients to the container you are using. Mix well.
- Untie and remove any string or trussing that is attached to the turkey and then wash inside and out under cold water. Now sink the bird into the liquid adding more water if necessary to completely submerge it. Refrigerate or put into a cool place (see notes above) and leave it for at least 10 hours. Turn the turkey over at least once during this time.
- Remove the turkey from the brine and rinse inside and out under cold water. Dry thoroughly using kitchen towel. Allow to come up to room temperature for an hour or 2 as this helps to ensure proper and safe heat penetration.
Now that the brining process is complete, we can move onto the fun part of this Thanksgiving turkey recipe.....the roasting!
- Preheat the oven to 425F/220C/gas mark 7 (fan oven 200C).
- Put the butter and maple syrup into a saucepan together and place over a low heat. Stir until the butter is completely melted and the two ingredients are combined.
- Generously brush the maple butter glaze all over the turkey and season with freshly milled black pepper.
- In a large roasting tin, place two long lengths of kitchen foil, one widthways and the other lengthways (forming a rather large "cross"). Place the turkey on top of the foil. Now fold the closest piece upwards and form a pleat where the ends meet above the breast. Then fold the other piece of foil upwards and crimp and fold to create a loose parcel that allows air to circulate around the breast.
- Put the turkey into the oven and cook for 40 minutes before lowering the temperature to 350F/180C/gas mark 4 (fan oven 160C). Now continue to roast for about another 2 hours.
- Remove the turkey from the oven and carefully peel back the foil to expose the breast. Baste with some of the juices from the pan. Turn the heat back up to 425F/220C/gas mark 7 (fan oven 200C) and roast for about another 20 minutes until the breast is golden brown.
Thanksgiving turkey Recipe.....testing if the turkey is cooked
Turkey is safe when cooked to a minimum internal temperature of 165°F/74°C as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. At this temperature, the turkey will be cooked perfectly and safely yet remain beautifully moist.
If you do not have a meat thermometer, you can test for doneness by piercing the thickest part of the leg with a skewer or sharp knife. If the juices run perfectly clear, it's cooked. If the juices show any sign of pinkness, return to the oven for another 15 minutes and test again.
- Very carefully lift the turkey from the pan and place on a cutting board. Leave to rest for at least 30 minutes loosely covered with foil.
ENJOYLooking for a stuffing or dressing to go with the turkey? Then check out my recipe for Pork & Herbed Apple Stuffing. which is part of my Thanksgiving Menu.
Or perhaps you would like to see an alternative Thanksgiving turkey recipe?
This Thanksgiving turkey recipe would also be absolutely perfect for a Christmas or Easter family celebration meal.
To go from my Thanksgiving Turkey Recipe to
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