Brined And Roasted/Grilled Turkey 2007 Recipe

Name: Brined And Roasted/Grilled Turkey 2007
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 to 12-pound) turkey; Brine, recipe follows; 4 tablespoons unsalted butter at room temperature; 1 large yellow onion, cut into 8ths; 1 large orange, cut into 8ths; 1 stalk celery, cut into 1-inch pieces; 1 large carrot, cut into 1-inch pieces; 2 bay leaves; 2 sprigs thyme; 1 1/2 to 2 cups chicken or turkey stock, for basting; I USED A DIFFERENT TURKEY STOCK RECIPE FROM EPICURIOUS COOKBOOK BUT SAVED THIS ANYWAY; Turkey Broth:; 1 tablespoon vegetable oil; Reserved turkey neck and giblets; 1 large carrot, coarsely chopped; 1 onion, coarsely chopped; 1 large celery stalk, coarsely chopped; 1 small bay leaf; 3 cups turkey stock, chicken stock, or canned low-salt chicken broth; 3 cups water; Gravy:; 4 cups turkey broth; 1 cup dry white wine; 4 tablespoons unsalted butter; 1/4 cup flour; Salt and freshly ground black pepper; Brine:; 1 cup salt; 1 cup brown sugar; 2 oranges, quartered

Servings: persons

1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
I USED A DIFFERENT TURKEY STOCK RECIPE FROM EPICURIOUS COOKBOOK BUT SAVED THIS ANYWAY
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

1
Remove neck, giblets, and liver and reserve. Rinse turkey under cold running water.
2
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
3
Toward end of brining time, soak 6 c wood chips in cold water to cover for 1 hr and drain. Fill 1 lrg chimney with 70 charcoal and ignite; burn until covered with light gray ash.
4
Spray V-rack. Remove turkey from brine and rinse under cool running water. Pat turkey dry with paper towels; brush both sides with melted butter. Stuff with onion, orange, celery, carrot, bay leaf and thyme. Set turkey, breast-side down in V-rack.
5
Empty coals into grill and pile onto one side. Place 3 cups soaked and drained wood chunks. Position grill rack over coals and place V-rack with turkey over cool part of grill; open grill lid vent halfway & cover, positioning vent over turkey. Cover and grill-roast 1 hr.
6
Using thick potholders, transfer V-rack with turkey to rimmed cookie sheet or roasting pan. Add 3 c wood chunks; replace grill rack. With wad of paper towels in each hand, flip turkey breast-side up. Return V-rack with turkey to cool side of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast 45 mins.
7
Using thick potholders, carefully turn V-rack with turkey (breast remains up) so that leg and wing that were facing coals are now facing away. Insert instant read thremometer into each thigh to check temp. Cover an continue grill-roasting until thigh registers 175 - 180 degs, 15 - 45 mins more. Remove from grill, cover loosely with foil, and let rest 20-30 mins; carve and serve.

1445

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 1 (10 to 12-pound) turkey, Brine, recipe follows, 4 tablespoons unsalted butter at room temperature, 1 large yellow onion, cut into 8ths, and more.

Yes, Brined And Roasted/Grilled Turkey 2007 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brined And Roasted/Grilled Turkey 2007

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions