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";s:4:"text";s:23458:"Brined I found that the skin darkened quickly and at around 4 hours I had to tent it with foil. When done, drumsticks should move very easily in their sockets. Buy the right size turkey breast. The bird is now covered up to the top of the legs. Makes: enough brine for a 16-24 pound turkey, 4 whole chickens, or 10 Cornish game hens If you have brined well ahead of time, you can leave the turkey uncovered in the fridge to help the skin dry out before cooking. If you must defrost in a cold-water bath, allow about 30 minutes per pound but make sure to refresh the water constantly, about every 45 minutes or even 30 minutes ideally. Make sure to pat dry the turkey thoroughly after rinsing off the brine. In a typical refrigerator, allow 24 hours of defrosting time for every 5 lbs of turkey. At 250 F/120 C, your turkey will take 25 to 30 minutes per pound. This means for a 15-pound turkey, it will take about 7-8 hours to thaw in the brine. Make sure to pat dry the turkey thoroughly after rinsing off the brine. If you decide to baste the turkey while smoking, make sure you start doing it 1 hour after you have placed the turkey on the smoker. Brined and Roasted Whole Turkey Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours). After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Cover turkey; let stand at room temperature 20 minutes before carving. ¾ to 1 cups dry buttermilk powder (about 1 tablespoon per pound of meat) 6 to 7 tablespoons Diamond Crystal kosher salt (about ½ tablespoon per pound of meat; see headnote) 2 tablespoons freshly ground black pepper (about ½ teaspoon per pound of meat) 1 (12- to 14-pound) turkey, defrosted completely if previously frozen, giblets and neck removed Sprinkle all over with kosher salt, using about 1 tablespoon per 4 pounds of bird, including some into cavities. Honey Brined Smoked Turkey The technique is inspired by chef Judy Rodgers, who dry-brines the famous roast chicken (and just about everything else) at Zuni Café in San Francisco, but never … Turkey Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours). Preheat the oven to 350 degrees F. Combine the butter, minced thyme and lemon zest in a … Once brined, the turkey breast is roasted, stuffed with onion, citrus, and herbs if you like. I found that the skin darkened quickly and at around 4 hours I had to tent it with foil. Wonderful results and thank you the the recipe! Dry Brine Turkey An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F … Otherwise, you won't get a nice, crisp skin. You can speed up the turkey cook time per pound by setting the convection oven at the "normal" 325 to 350 degrees Fahrenheit that you would use for a conventional gas or electric oven. Buy the right size turkey breast. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Regardless of where you brine - the bird needs to be kept at 40 degrees. Delicious! If you must defrost in a cold-water bath, allow about 30 minutes per pound but make sure to refresh the water constantly, about every 45 minutes or even 30 minutes ideally. When done, drumsticks should move very easily in their sockets. I cooked the bird breast side down. Regardless of where you brine - the bird needs to be kept at 40 degrees. Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F. Place turkey breasts in the smoker with 1 to 2 hickory chunks on top of the hot coals. Deep-Fried Turkey Brined in Cayenne and But I know I can figure ROUGHLY 15 minutes per pound for whole turkey or breast. On second night, turn turkey over. At 275 F/135 C, your turkey will take 20 to 25 minutes per pound. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Tips for Making the Best Brined Turkey. Place in roasting pan and allow to come to room temperature. The technique is inspired by chef Judy Rodgers, who dry-brines the famous roast chicken (and just about everything else) at Zuni Café in San Francisco, but never … Nov 2012: There must be missing ingredients to this recipe. Add turkey and any additional cold water needed to just submerge it. I’d count on 12-15 min per pound when cooking an unstuffed turkey at 325°F, so for a 17-lb turkey I would start checking around 3.5 … Place in roasting pan and allow to come to room temperature. This dry-brined turkey recipe won a taste test with staff of the L.A. Times Food Section in 2006 and Russ Parsons, the then food editor at the paper, wrote about it many Thanksgivings since. Turn turkey a … Bring the turkey out of the fridge 1 to 2 hours before cooking to temper. Dry-Brine Versus Wet-Brine: Which Is Better? While the turkey is brining, be sure it is kept at 40 F or colder. Pro Tip #1: Depending on the size of your bird you may be able to make your best brined turkey recipe in your stock pot like I did here - or you may have to use a brining bag or a 5-10 gallon bucket. Put your frozen turkey breast-side UP on a rimmed sheet pan or tray in your refrigerator set to 37°F (3°C).. 2. I cooked the bird breast side down. Add an extra 15 – 20 minutes if your turkey is stuffed. TURKEY THAW DAY. How Many Minutes Per Pound Does It Take to Smoke. (There is no need to rinse it first.) Author Notes. These are the cook times for a dry brined turkey (loosely stuffed with herbs and garlic) which cooks faster than un-brined turkey. Be sure to give it 30 minutes of thaw time per pound of turkey while it is brining. I cooked the bird breast side down. Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. If you're roasting at higher temps, cut your estimate to probably 12 minutes per pound spatchcocked, and 20-25 minutes per pound not spatchcocked. This turkey breast is flavorful and moist thanks to the simple brine of water, salt, brown sugar, and spices. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F … Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. So, if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost. At 275 F/135 C, your turkey will take 20 to 25 minutes per pound. I opted to buy the All Natural Brined Young Turkey because the flavor the brine adds sounded appealing. So, if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost. Make sure the turkey breast is fully thawed before brining it. There should be nothing to rinse off. These times are based on a 325 degree Fahrenheit cooking temperature and should only be used as a guideline. TURKEY THAW DAY. Feel free to drop an email ([email protected]) for any more details. Turn turkey a … First time brining my turkey and it turned out better than expected. A brined turkey will cook much faster than a non-brined turkey. The only alteration I made was to use apple juice in place of cider, as I couldn't find any cider in the store this time of year. Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. This dry-brined turkey recipe won a taste test with staff of the L.A. Times Food Section in 2006 and Russ Parsons, the then food editor at the paper, wrote about it many Thanksgivings since. Like 20 – 25 minutes per pound at 225 – 250. If you decide to baste the turkey while smoking, make sure you start doing it 1 hour after you have placed the turkey on the smoker. This recipe yields enough brine for a 16-24 pound turkey. Buy the right size turkey breast. I do this on a rack in my roasting pan. I found that the skin darkened quickly and at around 4 hours I had to tent it with foil. I checked another brined turkey recipe in Martha's 2007 magazine (p. 88) and it says 7 quarts of water + a bottle of wine. At 250 the cook time was 9 hours. You can speed up the turkey cook time per pound by setting the convection oven at the "normal" 325 to 350 degrees Fahrenheit that you would use for a conventional gas or electric oven. If the bird is too big, I would spatchcock it (cut out the backbone so it lays flat) and plan the same cooking time. 1 to 2 days before serving: Make sure the giblets (usually in a bag) are removed from the turkey’s cavity. Every chart said 5, 6 or 7 hours of cooking time was needed, My meat thermometer registered the correct temperature at 2 hours but I couldn’t believe that it was correct. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container. Add an extra 15 – 20 minutes if your turkey is stuffed. Ok – I have used this recipe a few times now and here is my take on cooking times: I usually do a 19-20 pound bird. Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Feel free to drop an email ([email protected]) for any more details. While the turkey is brining, be sure it is kept at 40 F or colder. After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). This recipe yields enough brine for a 16-24 pound turkey. 1 to 2 days before serving: Make sure the giblets (usually in a bag) are removed from the turkey’s cavity. Every chart said 5, 6 or 7 hours of cooking time was needed, My meat thermometer registered the correct temperature at 2 hours but I couldn’t believe that it was correct. Tips for Making the Best Brined Turkey. Here are the basic rules of thumb for smoking: Smoking at 225° – 235° at 21-23 minutes per pound; Smoking at 245° to 255° at 19-21 minutes per pound; Smoking at 265° to 275° at 17-19 minutes per pound Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. While this results in a fully cooked turkey in approximately one-quarter of the time, or 10 to 15 minutes per pound, the hot air circulating around the turkey may result in drier breast meat. Bring the turkey out of the fridge 1 to 2 hours before cooking to temper. So, if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost. If the bird is too big, I would spatchcock it (cut out the backbone so it lays flat) and plan the same cooking time. I used a whole turkey breast (two breasts, still joined at the breast bone) that weighed about 5 pounds, which is enough to feed 4 to 6 people. The bird is now covered up to the top of the legs. Wonderful results and thank you the the recipe! Pro Tip #1: Depending on the size of your bird you may be able to make your best brined turkey recipe in your stock pot like I did here - or you may have to use a brining bag or a 5-10 gallon bucket. If you have brined well ahead of time, you can leave the turkey uncovered in the fridge to help the skin dry out before cooking. The Fearless Flyer states the brined turkeys “are soaked in a … The only alteration I made was to use apple juice in place of cider, as I couldn't find any cider in the store this time of year. (There is no need to rinse it first.) Then you will want to ensure it spends more time, up to 24 hours, in the brine to soak up those delicious flavors. You shouldn’t rinse your turkey. Delicious! Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. We made a 24lb turkey and brined it for close to 2 days because the dinner got moved back. I checked another brined turkey recipe in Martha's 2007 magazine (p. 88) and it says 7 quarts of water + a bottle of wine. Pro Tip #1: Depending on the size of your bird you may be able to make your best brined turkey recipe in your stock pot like I did here - or you may have to use a brining bag or a 5-10 gallon bucket. Place in roasting pan and allow to come to room temperature. At 250 F/120 C, your turkey will take 25 to 30 minutes per pound. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. For almost all turkey sizes, the Saturday before Thanksgiving is the perfect day to … Remove any giblets from the cavity and reserve for stock or gravy. How could this have happened? You should plan ahead as the turkey breast needs to sit in the brine overnight or up to 24 hours in the refrigerator. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F … Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator. Put your frozen turkey breast-side UP on a rimmed sheet pan or tray in your refrigerator set to 37°F (3°C).. 2. We made a 24lb turkey and brined it for close to 2 days because the dinner got moved back. Heat oven to 450 degrees. How could this have happened? A couple of hours before cooking, remove turkey from bag and pat dry. Once brined, the turkey breast is roasted, stuffed with onion, citrus, and herbs if you like. Everyone usually fights for the dark meat. We've had hits and misses with our turkey brines in the recent past, but now our search is over. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. This time I have a 24 pound turkey and I am anticipating a 12-14 hour cooking time. Allow at least 24 hours for every 5-6 pounds (2.3–2.7 kg) of frozen turkey.A 20-pound (9.1 kg) turkey will take 4 full days to thaw in a refrigerator. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. These times are based on a 325 degree Fahrenheit cooking temperature and should only be used as a guideline. Heat oven to 450 degrees. I do this on a rack in my roasting pan. You shouldn’t rinse your turkey. In a typical refrigerator, allow 24 hours of defrosting time for every 5 lbs of turkey. If you must defrost in a cold-water bath, allow about 30 minutes per pound but make sure to refresh the water constantly, about every 45 minutes or even 30 minutes ideally. This time I have a 24 pound turkey and I am anticipating a 12-14 hour cooking time. 1. It works out at around 12 minutes per 500g / 1 lb. Make sure the turkey breast is fully thawed before brining it. I bought a 12.12-pound bird, and at $1.99 per pound, it totaled $24.11. These are the cook times for a dry brined turkey (loosely stuffed with herbs and garlic) which cooks faster than un-brined turkey. We've had hits and misses with our turkey brines in the recent past, but now our search is over. Makes: enough brine for a 16-24 pound turkey, 4 whole chickens, or 10 Cornish game hens Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container. Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. I used the amount of water (10 c.) and it barely covered 1/4 of the bird (20 lb turkey). I opted to buy the All Natural Brined Young Turkey because the flavor the brine adds sounded appealing. Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator. Ok – I have used this recipe a few times now and here is my take on cooking times: I usually do a 19-20 pound bird. 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