Emeril's Brined Turkey 2001

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Name: Brined and Roasted Turkey
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 turkey (10 to 12-pound); 4 tablespoons unsalted butter at room temperature; 1 large yellow onion cut into 8ths; 1 large orange cut into 8ths; 1 stalk celery cut into 1-inch pieces; 1 large carrot cut into 1-inch pieces; 2 bay leaves; 2 sprigs thyme; 1 1/2 cups chicken or turkey stock for basting (1 1/2 to 2); 1 tablespoon vegetable oil; Reserved turkey neck and giblets; 1 large carrot coarsely chopped; 1 onion coarsely chopped; 1 large celery stalk coarsely chopped; 1 small bay leaf; 3 cups turkey stock chicken stock, or canned low-salt chicken broth; 3 cups water; 4 cups turkey broth; 1 cup dry white wine; 4 tablespoons unsalted butter; 1/4 cup flour; Salt and freshly ground black pepper; 1 cup salt; 1 cup brown sugar; 2 oranges quartered; 2 lemons quartered; 6 sprigs thyme; 4 sprigs rosemary

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INGREDIENTS

1 turkey ; (10 to 12-pound)
4 tablespoons unsalted butter at room temperature
1 large yellow onion ; cut into 8ths
1 large orange ; cut into 8ths
1 stalk celery ; cut into 1-inch pieces
1 large carrot ; cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 cups chicken or turkey stock ; for basting (1 1/2 to 2)
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot ; coarsely chopped
1 onion ; coarsely chopped
1 large celery stalk ; coarsely chopped
1 small bay leaf
3 cups turkey stock ; chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine:
1 cup salt
1 cup brown sugar
2 oranges ; quartered
2 lemons ; quartered
6 sprigs thyme
4 sprigs rosemary

Servings

INSTRUCTIONS

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours

Preheat the oven to 325 degrees F.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

NOTES

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

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Brined and Roasted Turkey

1 turkey (10 to 12-pound)
4 tablespoons unsalted butter at room temperature
1 large yellow onion cut into 8ths
1 large orange cut into 8ths
1 stalk celery cut into 1-inch pieces
1 large carrot cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 cups chicken or turkey stock for basting (1 1/2 to 2)
 Turkey Broth:
1 tablespoon vegetable oil
 Reserved turkey neck and giblets
1 large carrot coarsely chopped
1 onion coarsely chopped
1 large celery stalk coarsely chopped
1 small bay leaf
3 cups turkey stock chicken stock, or canned low-salt chicken broth
3 cups water
 Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
 Salt and freshly ground black pepper
 Brine:
1 cup salt
1 cup brown sugar
2 oranges quartered
2 lemons quartered
6 sprigs thyme
4 sprigs rosemary

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. 
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours

Preheat the oven to 325 degrees F.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

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Nutrition

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Serving Size: 1 recipe (4629g)
Recipe Makes: 0 Servings

Calories: 4948
Calories from Fat: 1394 (28%)

Amt Per Serving		% DV

	Total Fat 154.9g	206 %
	Saturated Fat 73.9g	369 %
	Monounsaturated Fat 48.4g
	Polyunsanturated Fat 19.5g
Cholesterol 591.3mg		182 %
Sodium 5182.3mg		179 %
Potassium 8729.5mg		230 %
Total Carbohydrate 811.1g		239 %
	Dietary Fiber 108.3g	433 %
	Sugars, other 702.8g
Protein 153.1g		219 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4948

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