Brining and Roasting a Turkey

This is a blog post from five years ago, but with Thanksgiving on Thursday, many of you might need a refresher on how to brine and roast a turkey:

It's almost that time folks. Are you ready to roast that big bird or are you running from the task quicker than you can say turkey trot?  To all of you with trepidation in your soul at the thought of tackling this job, fear not -- I have one word to help you achieve success -- and it rhymes with fine. No, it's not wine -- although a glass of chardonnay or pinot noir for the cook never hurts. The word folks is brine. Since the first time I brined a turkey years ago, I have never looked back. It's a fail-proof way to ensure a moist, flavorful turkey, even if you forget to baste it and even if you roast it a little longer than required.  

Mix salt, sugar, herbs and spices with water and bring to a boil.

Place a thawed turkey into a 5-gallon container that's been lined with a plastic bag.

Dump the brining mixture over the turkey and add ice cubes (unless you have a refrigerator large enough to contain the large bucket). Let it sit overnight.

Drain the turkey from the brine, pat dry, then rub butter under the skin and place some sage leaves between the skin and breast meat.

Roast the turkey over a bed of celery, carrots and onions and with some whole heads of garlic strewn all around the pan. Baste occasionally.

I leave the carving to my dad, but it's the same way you would carve a chicken. Remove the legs, thighs and wings, then remove each half of the breast in its entirety from the carcass.

Cut the breast in slices and place all the meat on a serving platter surrounded with the whole roasted heads of garlic.

gobble, gobble!

printable recipe here

Turkey Brine

(Makes enough for up to a 24 lb. turkey)

1 cup kosher salt

1/2 cup sugar

1 gallon water

2 T. black peppercorns

1 T. allspice berries

1 onion, sliced

1 large bunch sage

6 bay leaves

ice cubes

The day before (or night before) you want to cook the turkey:

Using a 5-gallon bucket, line it with a plastic bag. Put the salt, sugar, onion, herbs and spices in a pot on the range with only two cups of water taken from the one gallon of water called for in the recipe. Bring to a boil and stir everything to blend the flavors. Remove from the heat and add some ice cubes to cool it off, plus about half of the remaining water. Put the thawed turkey in the plastic bag in the bucket and add the water and herb mixture. If the bucket needs more water to cover the turkey, add it now.

Since I can't fit the bucket into my refrigerator, I always place it outdoors on the deck, adding ice cubes to the water to make sure it stays cool. It's never been a problem here in New Jersey in late November, and sometimes it's gotten so cold that the top layer of water has frozen.  I don't want to take any risks though, so I always add the ice cubes. Twist the top of the bag and secure it closed. To keep squirrels or birds from pecking into the bag during the night or before it goes into the oven, place a flat baking pan on the top and weigh it down with something heavy. Let it sit overnight and soak.

The next day, drain the turkey from the liquid before roasting.  Pat dry, then place your hand between the skin and the breast meat and spread some butter inside with some sage leaves. Alternately, make an herb butter, mixing some softened butter with minced sage, rosemary or other herbs.

Roasting Method

After rubbing butter between the skin and the breast meat, place the turkey in a pan that has a bed of celery sticks, carrots and onion chunks. Take several whole heads of garlic and slice a shallow slice off the top. Spread them in the corners of the pan. If you're not stuffing the turkey, place some onion chunks, fresh herbs (parsley, sage, rosemary or thyme or a combo) and a couple of lemons that have been halved, in the cavity. Rub the outer skin with a stick of butter that's been softened. Roast turkey according to timetable below, basting occasionally. If the breast starts to get overly browned, make a tent with aluminum foil and cover loosely. If wings get overly browned and the rest of the turkey still needs cooking, wrap the wings in aluminum foil. The total roasting time will depend on whether the turkey is stuffed or not.

Here are the roasting times recommended by the USDA. If you're checking with a meat thermometer, the USDA says the turkey is safely cooked once the thickest part of the breast and thigh reach a minimal internal temperature of 165 degrees. Full roasting instructions from the USDA are here.

Timetables for Turkey Roasting
(325 °F oven temperature) 

Unstuffed
4 to 8 pounds (breast)	1½ to 3¼ hours
8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours

Stuffed
4 to 6 pounds (breast)	Not usually applicable
6 to 8 pounds (breast)	2½ to 3½ hours
8 to 12 pounds	3 to 3½ hours
12 to 14 pounds	3½ to 4 hours
14 to 18 pounds	4 to 4¼ hours
18 to 20 pounds	4¼ to 4¾ hours
20 to 24 pounds	4¾ to 5¼ hours

BEST TURKEY RECIPE EVER!

Citrus Chinese Spiced Turkey

This is the best turkey recipe ever!  Well at least in my opinion. Possibly even better than my Photastic Vietnamese Turkey recipe.  This turkey was so juicy and tender.  There is a lot of prep work but you will end up with an amazing turkey that your guests will rave about.  I started off with a Citrus Chinese spiced brine and glazed the turkey with a hoisin glaze. 

Ingredients:

• 1(16-20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock.

 For the Chinese Spiced Brine:

• 12 cups (3/4 to 1 gallon) apple cider
• 1 cup kosher salt
• 6 cloves garlic, minced
• 6 whole bay leaves
• 8 whole star anise pods
• 3 Tablespoons whole black peppercorns
• 1 Tablespoon allspice berries
• 1 Tablespoon Chinese 5 spice powder
• 3 4-inch cinnamon sticks
• 12 cups (3/4 to 1 gallon) chilled water

For the Citrus Onion Aromatics:

• 2 large oranges, cut into wedges with rind intact
• 2 large lemons, cut into wedges with rind intact
• 2 limes, cut into wedges with rind intact
• 2 medium yellow onions, cut into wedges with skin intact 

 For the compound butter:

• Zest from one large Orange
• 1/2 cup soft butter 

For the Hoisin glaze:

• 3 Tablespoons hoisin sauce
• 3 Tablespoons honey
• 1 Tablespoon rice wine vinegar
• 1 teaspoon fresh lime juice
• 1/2 teaspoon ginger powder
• 1/4 teaspoon Chinese 5 spice powder

Equipment:

• 1 12-quart stockpot, with lid
• 1 large roasting pan, without lid
• 1 large brining bag
• 1 meat thermometer
• aluminum foil

Preparation:

Prepare the Chinese Spiced Brine: In a large 12-quart stock pot, bring (12 cups) apple cider, salt, garlic, herbs and spices to a boil. Stir occasionally to dissolve salt. Remove from heat. Add (12 cups) chilled water to cool liquid slightly. 

Prepare the Brine with Citrus & Onion Infusion: After the Chinese Spiced Brine has cooled somewhat (no longer very hot, but still very warm), squeeze citrus wedges into the liquid adding each rind after expelling juices. Next, add onion wedges and stir. Cover stockpot and allow the brine to steep. Cool to room temperature. (This will take a few hours.) If preparing brine the day before brining turkey, chill brine in refrigerator until ready to use. 

Assemble the Turkey & Brine in Brining Bag: Open zip-top brining bag wide and insert into large roasting pan with high sides. Using a large liquid measure (I use my 2-cup glass measure), scoop some of the brine and place it into bottom of large brining bag. Insert the turkey over the brine breast side up. Using a slotted spoon, place some citrus and onion wedges into the cavity of the bird and continue to add the remaining brining liquid over the turkey in the brining bag. Carefully close zip-top and expel as much air as possible. (It helps to have two sets of hands at this point.) Gather top of brining bag and twist. Secure brining bag at the top so that brine covers entire turkey, tie bag closed. Transfer roasting pan, with turkey and brine in brining bag, to refrigerator. Soak turkey for at least 12 hours or up to 2 days. 

Prepare the Turkey for Roasting the Night Before: The night before you plan to roast your turkey, remove it from brining solution; discard brine and brining bag. Pat the bird thoroughly with paper towels to dry completely inside and out.  Loosen skin on breast of turkey being careful to not break the skin evenly smooth compound butter over turkey breast under skin, refrigerate it overnight uncovered in the roasting pan.

Roasting: Preheat your oven to 325 degrees fahrenheit.  Loosely place onion and orange wedges (use your zested orange) into turkey cavity. Place a loose foil tent on top of turkey.  Roast turkey till internal temperature reaches 170 degrees at it's deepest point (part of the thigh, nearly to the hip joint, but taking care not to touch the bone).  Remove turkey from oven, remove foil tent and baste with hoisin glaze.  Increase oven temperature to 400 degrees. Place uncovered turkey back into oven and cook for another 10-15 minutes.  Reglaze if necessary and cook for another 10-15 minutes.  Let turkey rest for at least 1/2 an hour before carving.

Enjoy!