TIP OF THE DAY: Flavored Turkey Brine

November 10, 2013 at 8:41 am · Filed under Meat & Poultry, Recipes, Salts-Seasonings-Herbs-Spices, Thanksgiving & Fall

You may be wedded to your preparation of the Thanksgiving turkey. But if you’d like to try something new this year, try brining with a flavored turkey brine.

Brining is a culinary technique that is regaining popularity because it produces a more moist, juicy, tender and flavorful turkey. Brining locks in the natural moisture of the meat, while infusing mild flavors into it. It also reduces cooking time.

Some people use a basic salt brine, but spice companies have developed brines infused with fruit, herbs and savory spice flavors. So go for it this year, and see how you like the transformation of your turkey into something more gourmet.

Marinate time 10 to 16 hours, cook time 3 to 5 hours, rest time 20 to 30 minutes.

RECIPE: VANILLA BRINED TURKEY

Ingredients

Brine your turkey for more moisture and flavor. Photo courtesy Butterball.

1 whole turkey (16 to 20 pounds), giblets removed, cleaned and patted dry

For The Brine

3/4 cup kosher salt

2/3 cup light brown sugar

1/4 cup hickory smoked salt

2 tablespoons white pepper, ground

1 tablespoon cardamom, ground

2 cinnamon sticks

2 teaspoons mustard seed

1/2 gallon vegetable stock

1/3 cup vanilla extract

1/2 gallon heavily iced water

You can also buy a pre-mixed brine. Photo
courtesy Spice Islands.

Vanilla Bourbon Butter

1/2 cup unsalted butter, softened

3 tablespoons Spice Islands Vanilla Extract

2 tablespoons sweet bourbon

Salt and pepper to taste

Aromatics

1 green apple, halved

1 yellow onion, halved

1/2 bunch fresh thyme

1/2 bunch fresh rosemary

1 cinnamon sticks

Preparation

1. PREHEAT oven to 450°F. Place the first 8 ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely. Pour the cooled stock mixture into a large container (bucket) and stir in vanilla and ice water. Completely submerge the turkey into the liquid, breast side down, and brine for 10 to 16 hours, refrigerated. While the turkey is in the brine…

2. MAKE the vanilla bourbon butter. Place the ingredients into a bowl and whisk together until completely combined. Set aside.

3. REMOVE the turkey from the brine when ready to roast, and pat dry. Stuff the cavity of the turkey with aromatics and rub the skin, both under and over, with the vanilla bourbon butter. Season the turkey with salt and pepper. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown. Remove the turkey from the oven and cover the breast with aluminum foil to prevent burning.

4. REDUCE the oven temperature to 350°F and continue to roast the turkey for 2-1/2 to 3 hours, basting every 30 minutes. 30 minutes before the turkey is ready to come out of the oven…

5. REMOVE foil from the breast and continue to roast until an instant read thermometer reads 161°F. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.

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