Brined Roast Turkey

If you have around 12 hours to spend in the kitchen, Brined Roast Turkey might be an awesome gluten free and dairy free recipe to try. This recipe makes 18 servings with 2872 calories, 434g of protein, and 113g of fat each. For $8.32 per serving, this recipe covers 61% of your daily requirements of vitamins and minerals. It is brought to you by Olgas Flavor Factory. If you have onion, turkey, light brown sugar, and a few other ingredients on hand, you can make it. A few people made this recipe, and 30 would say it hit the spot. It works well as an expensive main course for Thanksgiving. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Brined Roast Turkey, Roast Brined Turkey, and Herb-Brined Roast Turkey.

Servings: 18

Preparation duration: 600 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the vegetable broth, salt, sugar, bay leaves and peppercorns in a large pot. Bring to a boil and cook, stirring until the salt and sugar dissolves. You can do this in advance, otherwise, cool.You can also combine a small portion of the broth with the salt, sugar, bay leaves and peppercorns and heat in a pot until the salt ans sugar dissolve. Use at least 2-3 cups of the broth, or the salt won't dissolve.To make homemade vegetable broth, cook leeks, onion, garlic, bay leaf, peppercorns, herbs (parsley, thyme), kale, zucchini, cauliflower, season with salt and cook for about 45 minutes. Strain and cool.Combine all the brine ingredients in a big bucket or cooler.Submerge the turkey in the brine. I put my container inside a large cooler and place all around it and brine it overnight. You want the turkey to brine for at least 8 hours, and up to 16 hours.Preheat the oven to 500 degrees.Place a v-shaped rack inside a roasting pan. Line the roasting pan with aluminum foil. Line the rack with aluminum foil too and poke it all over with a wooden skewer. Spray the aluminum foil over the rack with oil, so that the turkey won't stick to it.Discard the brine and pat the turkey dry with paper towels.Cut the orange, lemon and onion into sections. Place the orange, lemon, onion, garlic cloves and herbs inside the cavity of the bird.Tie the legs of the bird together with kitchen twine. Tuck the wings behind the back of the turkey.Season the turkey with freshly ground black pepper on both sides.Place the turkey breast side down and bake at 500 degrees for 20-25 minutes. Turn over and bake for another 20-25 minutes breast side up.Reduce temperature to 350 and continue roasting until the thickest part of the thigh registers 170-175 degrees. It will take approximately 2½ hour total.Let the turkey rest at room temperature for at least half an hour before carving it.

 

Step by step:

1. Combine the vegetable broth, salt, sugar, bay leaves and peppercorns in a large pot. Bring to a boil and cook, stirring until the salt and sugar dissolves. You can do this in advance, otherwise, cool.You can also combine a small portion of the broth with the salt, sugar, bay leaves and peppercorns and heat in a pot until the salt ans sugar dissolve. Use at least 2-3 cups of the broth, or the salt won't dissolve.To make homemade vegetable broth, cook leeks, onion, garlic, bay leaf, peppercorns, herbs (parsley, thyme), kale, zucchini, cauliflower, season with salt and cook for about 45 minutes. Strain and cool.

2. Combine all the brine ingredients in a big bucket or cooler.Submerge the turkey in the brine. I put my container inside a large cooler and place all around it and brine it overnight. You want the turkey to brine for at least 8 hours, and up to 16 hours.Preheat the oven to 500 degrees.

3. Place a v-shaped rack inside a roasting pan. Line the roasting pan with aluminum foil. Line the rack with aluminum foil too and poke it all over with a wooden skewer. Spray the aluminum foil over the rack with oil, so that the turkey won't stick to it.Discard the brine and pat the turkey dry with paper towels.

4. Cut the orange, lemon and onion into sections.

5. Place the orange, lemon, onion, garlic cloves and herbs inside the cavity of the bird.Tie the legs of the bird together with kitchen twine. Tuck the wings behind the back of the turkey.Season the turkey with freshly ground black pepper on both sides.

6. Place the turkey breast side down and bake at 500 degrees for 20-25 minutes. Turn over and bake for another 20-25 minutes breast side up.Reduce temperature to 350 and continue roasting until the thickest part of the thigh registers 170-175 degrees. It will take approximately 2½ hour total.

7. Let the turkey rest at room temperature for at least half an hour before carving it.

Nutrition Information:

covered percent of daily need