Brined And Roasted Turkey With Chris Recipe – a delicious recipe with water, bourbon, salt, coarse salt, sugar, turkey. Easy to follow and perfect for any occasion.
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To brine the Turkey: In a pot large sufficient to accommodate the turkey, combine 2 gallons water, the bourbon, 2 c. salt, and the sugar.
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Stir to dissolve salt and sugar.
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Add in turkey, and chill for 18 to 36 hrs.
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To make the Cornbread: Preheat the oven to 375 degrees.
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Butter an 8- by 8-inch baking pan.
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In a medium bowl, sift together cornmeal, flour, baking pwdr, and salt.
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Set aside.
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In a small bowl, combine lowfat milk, molasses, and egg.
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Add in to the dry ingredients, and mix well.
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Pour batter into prepared baking pan, and bake till golden and a cake tester inserted into the center comes out clean, 25 to 30 min.
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Transfer to a cooling rack.
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When cold, gently run a knife around pan; unmold.
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To make the Cornbread, Apple & Sausage Stuffing: Preheat the oven to 300 degrees.
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Place cornbread cubes on a baking sheet in a single layer.
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Bake till dry, about 20 min; set aside.
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In a large saute/fry pan over medium heat, cook sausage till it's no longer pink.
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Transfer to a small bowl; set aside.
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Heat butter in the same saute/fry pan.
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Add in onion and celery, and cook over medium heat till translucent/soft, 10 to 15 min.
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Add in apples and cranberries, stir to combine, and cook 5 min.
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Add in half-and-half, and cook, stirring for 3 min.
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Add in sage, and remove from heat.
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Transfer to a large bowl.
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Add in cornbread and sausage; stir to combine.
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Let cold completely before stuffing the turkey, or possibly store in an airtight container in the refrigerator for up to 2 days.
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To make the Turkey: Remove turkey from the brine, and dry well with paper towels.
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Let stand, covered, at room temperature for 1 to 2 hrs.
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Preheat the oven to 325 degrees.
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In a small bowl, combine the remaining 2 Tbsp.
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salt and the white and black pepper.
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Rub the inside and outside of the turkey with the salt-and-pepper mix.
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Fill the large cavity and neck cavity with as much stuffing as they hold comfortably.
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Don't pack tightly, or possibly the stuffing won't cook through.
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(If all the stuffing does not fit, simply transfer the extra to a buttered baking dish, and bake covered, for 30 min and uncovered for 15 min more in a 375 degrees oven.)
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Tie the legs together loosely with kitchen twine.
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Fold the neck flap under, and secure with toothpicks.
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Place the turkey, breast-side up, on a roasting rack in a heavy metal roasting pan.
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Fold the wing tips under the turkey.
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Soak a clean kitchen towel in the chicken stock.
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Lift the towel out of the stock, and squeeze it slightly, leaving it very damp.
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Spread it proportionately over the turkey.
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Place the turkey in the oven so breast is facing the front of the oven.
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Roast for 3 hrs, basting every 30 min.
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Carefully remove the towel.
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Turn roasting pan so the breast is facing the back of the oven.
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Baste turkey with pan juices.
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The skin gets fragile as it browns, so baste carefully.
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Add in onions, carrots, celery, and parsley stems to the roasting pan around the turkey.
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Roast 1 hour more, basting after 30 min.
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Insert an instant-read thermometer into the thickest part of the thigh.
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Don't poke into a bone.
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The temperature should reach 165 degrees and the turkey should be golden.
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The breast does not need to be checked for temperature.
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If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 min.
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When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 min.
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Transfer to a carving board.
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Make the gravy, and serve with turkey.
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To make Chris's Thanksgiving Gravy: When turkey is fully cooked and has been removed from the roasting pan, place the pan over medium heat.
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Add in chicken stock.
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Bring liquid to a boil, scraping the crisp bits from the bottom and sides with a wooden spoon.
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Reduce heat and simmer, stirring, for 10 min.
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Strain through a fine sieve into a glass measuring c.. Let stand till fat rises to the surface, about 10 min, then skim it off and reserve.
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Transfer defatted stock mix to a medium saucepan and bring to a simmer.
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In a second saucepan over medium heat, add in melted butter and sufficient reserved fat to make 1/3 c.. Add in flour, and cook, stirring constantly, till golden, 5 to 7 min.
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Remove half of this mix from the saucepan, and set aside.
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Whisk in the simmering stock mix.
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If a thicker gravy is desired, add in more of the reserved flour mix, a little bit at a time, till thickened.
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Continue to cook over low heat for 10 min, stirring constantly.
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Season with salt and pepper.
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This recipe yields 10 to 12 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["2 gal cool water", "2 c. bourbon", "2 c. coarse salt plus", "2 Tbsp. coarse salt", "1 c. sugar", "1 x turkey - (12 to 15 lbs) giblets removed, rinsed well", "2 Tbsp. unsalted butter for baking pan", "1 1/2 c. coarse yellow cornmeal", "1/2 c. all-purpose flour", "1 tsp coarse salt", "1 1/4 c. lowfat milk", "1 Tbsp. molasses", "1 lrg egg Cornbread cut in 1"" cubes", "1 lb sweet Italian sausage", "1 c. unsalted butter - (2 sticks)", "4 med red onions finely minced", "8 x celery stalks finely minced", "4 x Granny Smith apples peeled, cored, and minced", "1 c. dry cranberries", "1 1/2 c. half-and-half", "1/2 c. minced fresh sage", "1 Tbsp. freshly-grnd white pepper", "1 Tbsp. freshly-grnd black pepper Cornbread/Apple/Sausage Stuffing (see above)", "4 c. chicken stock or possibly broth", "2 med onions roughly minced", "2 x carrots roughly minced", "2 x celery stalks roughly minced", "1/2 c. fresh flat-leaf parsley stems coarsely minced Chris's Thanksgiving Gravy optional", "5 c. chicken stock or possibly broth", "4 Tbsp. unsalted butter melted", "1/3 c. all-purpose flour Coarse salt to taste Freshly-grnd black pepper to taste"].
Yes, Brined And Roasted Turkey With Chris Recipe 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.