HOW LONG TO BRINE A TURKEY FOR ROASTING RECIPES

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HOW TO ROAST A BONELESS TURKEY BREAST - THE KITCHEN C…



How To Roast A Boneless Turkey Breast - The Kitchen C… image

This easy to make boneless turkey breast roast is an amazing way to make the right amount of turkey without compromising flavor or moisture.

Provided by Cassie Marshall

Categories     Main Course

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 13

3 lbs Boneless skin-on Turkey breast ()
4 Tbsp Whole black peppercorns.
4 Tbsp Kosher salt
2 Tbsp garlic powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
Small handful of dried or fresh hardy herbs
4 garlic cloves, crushed
2 large strips of orange zest
1/3 cup naturally brewed soy sauce
1/3 cup light brown sugar
1/3 cup red wine vinegar
6 Tbsp neutral oil

Steps:

  • Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl. Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
  • Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast. You won’t need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without ‘massaging’ it; which can break down the meat fibers. Some of the salt mixture will inevitably end up on the baking tray so don’t fret.
  • Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.
  • Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray. The extra foil makes it so much easier to clean up after the fact.
  • We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.
  • While your turkey breast is resting outside of the refrigerator, mix your glaze components in the small saucepan and place them over a medium heat. Stir the mixture occasionally to ensure all of the sugar is dissolved. After about 10 minutes the glaze should thicken and barely coat the back of a spoon. Remove it from the heat and make sure it is ready to be used in the cooking process.
  • Preheat the oven to 425 °F.
  • Rub your, now room temperature, turkey breast down with some oil and pour a cup of water into the bottom of the baking tray, we like to throw a halved head of garlic and some of the orange into the water to add some extra aromatics to the breast.
  • Place your turkey in the center of the preheated oven for about 20-25 minutes or until the skin is mostly golden brown.
  • Reduce the oven temperature to 300 °F and cover the turkey in the first layer of glaze and don’t be stingy.
  • Continue cooking the turkey at this lowered temperature for another 50 minutes to an hour or until the thickest part of the breast registers 150 °F (the turkey will continue to come up to temperature during the resting phase). Make sure to reglaze your turkey every 20 minutes and refill the water in the baking tray ½ a cup at a time.
  • The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.

Nutrition Facts : Calories 318 kcal, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 147 mg, SodiumContent 1113 mg, CarbohydrateContent 1 g, ProteinContent 49 g, ServingSize 1 serving

HOW TO ROAST A BONELESS TURKEY BREAST - THE KITCHEN C…



How To Roast A Boneless Turkey Breast - The Kitchen C… image

This easy to make boneless turkey breast roast is an amazing way to make the right amount of turkey without compromising flavor or moisture.

Provided by Cassie Marshall

Categories     Main Course

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 13

3 lbs Boneless skin-on Turkey breast ()
4 Tbsp Whole black peppercorns.
4 Tbsp Kosher salt
2 Tbsp garlic powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
Small handful of dried or fresh hardy herbs
4 garlic cloves, crushed
2 large strips of orange zest
1/3 cup naturally brewed soy sauce
1/3 cup light brown sugar
1/3 cup red wine vinegar
6 Tbsp neutral oil

Steps:

  • Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl. Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
  • Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast. You won’t need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without ‘massaging’ it; which can break down the meat fibers. Some of the salt mixture will inevitably end up on the baking tray so don’t fret.
  • Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.
  • Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray. The extra foil makes it so much easier to clean up after the fact.
  • We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.
  • While your turkey breast is resting outside of the refrigerator, mix your glaze components in the small saucepan and place them over a medium heat. Stir the mixture occasionally to ensure all of the sugar is dissolved. After about 10 minutes the glaze should thicken and barely coat the back of a spoon. Remove it from the heat and make sure it is ready to be used in the cooking process.
  • Preheat the oven to 425 °F.
  • Rub your, now room temperature, turkey breast down with some oil and pour a cup of water into the bottom of the baking tray, we like to throw a halved head of garlic and some of the orange into the water to add some extra aromatics to the breast.
  • Place your turkey in the center of the preheated oven for about 20-25 minutes or until the skin is mostly golden brown.
  • Reduce the oven temperature to 300 °F and cover the turkey in the first layer of glaze and don’t be stingy.
  • Continue cooking the turkey at this lowered temperature for another 50 minutes to an hour or until the thickest part of the breast registers 150 °F (the turkey will continue to come up to temperature during the resting phase). Make sure to reglaze your turkey every 20 minutes and refill the water in the baking tray ½ a cup at a time.
  • The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.

Nutrition Facts : Calories 318 kcal, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 147 mg, SodiumContent 1113 mg, CarbohydrateContent 1 g, ProteinContent 49 g, ServingSize 1 serving

TURKEY BRINE RECIPES | ALLRECIPES
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey …
From allrecipes.com
See details


TURKEY BRINE RECIPE | ALLRECIPES
First off, this is a great recipe. When the turkey is stuffed with the Awesome Sausage, Apple and Cranberry Stuffing it is the king of all turkey recipes. With that said, the easiest way I've found to brine the turkey is to buy two turkey bags from the grocery store. Place your turkey and the brine …
From allrecipes.com
See details


HOW LONG DOES IT TAKE TO THAW A TURKEY? | THANKSGIVING ...
Sep 07, 2021 · Here’s the calculation: plan on 24 hours of fridge thawing for every 5 pounds of frozen turkey (for example: budget 4 full days of thawing in the fridge for a 20-pound turkey).
From foodnetwork.com
See details


TURKEY BREAST ROASTING TIMES - HOW TO COOKING TIPS ...
Whether you are cooking turkey breast or a whole turkey, one of the most popular methods used is roasting. When cooking turkey breast, the roasting process tends to evaporate and reduce the moisture content, shrinking the fibers and making the meat tough, so it is important to follow the proper steps for roasting and use the right turkey …
From recipetips.com
See details


HOW TO COOK A TURKEY | TIPS FOR COOKING THE PERFECT ...
Oct 15, 2021 · Allow for 24 hours of thawing time per every 5 pounds. This means that for a 20 pound turkey, you need four whole days. Make some room in the bottom of the fridge – you never …
From foodnetwork.com
See details


BRINING GUIDE: HOW TO BRINE MEAT, FISH AND POULTRY
Oct 23, 2020 · Table salt is finer than coarse kosher salt, causing 1/2 cup of table salt to taste saltier. It’s best to stick to kosher salt in brine recipes unless your recipe advises differently. You …
From tasteofhome.com
See details


PREP SCHOOL: WHY YOU NEED TO DRY BRINE YOUR TURKEY AND CHI…
Nov 02, 2021 · Step 6: Pass sauce through a fine mesh strainer into a clean pan and discard solids. Return to heat just long enough to return to a simmer, then remove from heat and whisk in whole …
From thedailymeal.com
See details


PERFECT ROAST TURKEY 101 RECIPE | MARTHA STEWART
Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
From marthastewart.com
See details


TOP 6 TURKEY INJECTION MARINADE RECIPES
Feb 16, 2022 · Instead of rubbing your turkey with butter, herbs, and spices, try injecting the flavor right into the meat. Injecting turkey is a method that flavors meat from the inside, tenderizing it while slowly spreading the flavors through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey …
From thespruceeats.com
See details


SMOKED TURKEY BREAST RECIPE | MYRECIPES
Recipes; Smoked Turkey Breast; Smoked Turkey Breast. Rating: 5 stars. 11 Ratings. ... Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside …
From myrecipes.com
See details


TURKEY BREAST ROASTING TIMES - HOW TO COOKING TIPS ...
Whether you are cooking turkey breast or a whole turkey, one of the most popular methods used is roasting. When cooking turkey breast, the roasting process tends to evaporate and reduce the moisture content, shrinking the fibers and making the meat tough, so it is important to follow the proper steps for roasting and use the right turkey …
From recipetips.com
See details


HOW TO COOK A TURKEY | TIPS FOR COOKING THE PERFECT ...
Oct 15, 2021 · Allow for 24 hours of thawing time per every 5 pounds. This means that for a 20 pound turkey, you need four whole days. Make some room in the bottom of the fridge – you never …
From foodnetwork.com
See details


BRINING GUIDE: HOW TO BRINE MEAT, FISH AND POULTRY
Oct 23, 2020 · Table salt is finer than coarse kosher salt, causing 1/2 cup of table salt to taste saltier. It’s best to stick to kosher salt in brine recipes unless your recipe advises differently. You …
From tasteofhome.com
See details


PREP SCHOOL: WHY YOU NEED TO DRY BRINE YOUR TURKEY AND CHI…
Nov 02, 2021 · Step 6: Pass sauce through a fine mesh strainer into a clean pan and discard solids. Return to heat just long enough to return to a simmer, then remove from heat and whisk in whole …
From thedailymeal.com
See details


PERFECT ROAST TURKEY 101 RECIPE | MARTHA STEWART
Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
From marthastewart.com
See details


TOP 6 TURKEY INJECTION MARINADE RECIPES
Feb 16, 2022 · Instead of rubbing your turkey with butter, herbs, and spices, try injecting the flavor right into the meat. Injecting turkey is a method that flavors meat from the inside, tenderizing it while slowly spreading the flavors through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey …
From thespruceeats.com
See details


SMOKED TURKEY BREAST RECIPE | MYRECIPES
Recipes; Smoked Turkey Breast; Smoked Turkey Breast. Rating: 5 stars. 11 Ratings. ... Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside …
From myrecipes.com
See details


THE BEST CHICKEN BRINE FOR JUICY FLAVORFUL CHICKEN ...
Jul 11, 2021 · How to make wet brine chicken? A sure-fire way to make super juicy chicken (or turkey) meat is wet brine. Wet brining lets lean meat soak up moisture from salt water solution. Using the right amount of salt to liquid ratio is crucial to make the BEST chicken or turkey brine…
From currytrail.in
See details


SMOKED TURKEY - HEY GRILL HEY
Oct 22, 2019 · Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking. Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey.
From heygrillhey.com
See details


HOW TO COOK A TURKEY - BBC GOOD FOOD
Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. For a turkey of this weight, the cooking time should be 3½-4 hrs. The turkey …
From bbcgoodfood.com
See details


PERFECT ROAST TURKEY 101 RECIPE | MARTHA STEWART
Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
From marthastewart.com
See details


TOP 6 TURKEY INJECTION MARINADE RECIPES
Feb 16, 2022 · Instead of rubbing your turkey with butter, herbs, and spices, try injecting the flavor right into the meat. Injecting turkey is a method that flavors meat from the inside, tenderizing it while slowly spreading the flavors through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey …
From thespruceeats.com
See details


SMOKED TURKEY BREAST RECIPE | MYRECIPES
Recipes; Smoked Turkey Breast; Smoked Turkey Breast. Rating: 5 stars. 11 Ratings. ... Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside …
From myrecipes.com
See details


THE BEST CHICKEN BRINE FOR JUICY FLAVORFUL CHICKEN ...
Jul 11, 2021 · How to make wet brine chicken? A sure-fire way to make super juicy chicken (or turkey) meat is wet brine. Wet brining lets lean meat soak up moisture from salt water solution. Using the right amount of salt to liquid ratio is crucial to make the BEST chicken or turkey brine…
From currytrail.in
See details


SMOKED TURKEY - HEY GRILL HEY
Oct 22, 2019 · Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking. Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey.
From heygrillhey.com
See details


HOW TO COOK A TURKEY - BBC GOOD FOOD
Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. For a turkey of this weight, the cooking time should be 3½-4 hrs. The turkey …
From bbcgoodfood.com
See details


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