Turkey With Honey Molasses Brine Food

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HONEY-BRINED TURKEY BREAST



Honey-Brined Turkey Breast image

Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 12 servings.

Number Of Ingredients 9

1/2 cup kosher salt
1/3 cup honey
2 tablespoons Dijon mustard
1-1/2 teaspoons crushed red pepper flakes
2 quarts apple cider or juice, divided
1 fresh rosemary sprig
2 large oven roasting bags
1 bone-in turkey breast (4 to 5 pounds)
1 tablespoon olive oil

Steps:

  • For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.

Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 88mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

HONEY BRINED HERB ROASTED TURKEY



Honey Brined Herb Roasted Turkey image

Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.

Provided by Mirj2338

Categories     Whole Turkey

Time 16h

Yield 16 serving(s)

Number Of Ingredients 11

1 fresh frozen whole turkey, thawed or 1 fresh frozen whole turkey
8 -10 quarts water
2 cups kosher salt
1 cup honey
3 -4 teaspoons fresh coarse ground black pepper
10 -12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
4 -5 cups chicken stock
2 -3 lemons
2 -4 teaspoons olive oil

Steps:

  • Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
  • Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
  • Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
  • Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
  • Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
  • Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
  • Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
  • Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.

THANKSGIVING TURKEY BRINE



Thanksgiving Turkey Brine image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 15h45m

Yield 14 to 16 servings

Number Of Ingredients 13

6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
Large bunch fresh thyme
2 heads garlic broken into individual cloves, unpeeled
5 pounds ice cubes
14 to 18-pound turkey, cleaned, innards removed
1 pound unsalted butter, softened
2 lemons, zested

Steps:

  • In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
  • Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
  • Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
  • Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
  • Preheat the oven to 350 degrees F.
  • Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

HONEY BRINED SMOKED TURKEY



Honey Brined Smoked Turkey image

Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.

Provided by Alton Brown

Categories     main-dish

Time 13h

Yield 10 to 12 servings

Number Of Ingredients 7

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Steps:

  • Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
  • Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
  • Heat the grill to 400 degrees F.
  • Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
  • After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
  • Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

HONEY BRINED SMOKED TURKEY



Honey Brined Smoked Turkey image

This is the best Thanksgiving turkey you could possibly imagine. The first time my husband cooked it he was concerned about it getting done, left it on the grill a little longer than suggested, and it literally fell off the bone when we moved it to the serving plate, but I hardly had any leftovers to put away! We have also stuffed the turkey with sweet onion while smoking and it turned out wonderfully.

Provided by wendypindy

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 17h10m

Yield 12

Number Of Ingredients 8

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7 pound) bag of ice cubes
1 (15 to 20) pound turkey, giblets removed
¼ cup vegetable oil, or as needed
1 cup wood chips

Steps:

  • Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.
  • Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.
  • Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.
  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.
  • Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.
  • 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. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.

Nutrition Facts : Calories 1308.2 calories, Carbohydrate 34.5 g, Cholesterol 446.7 mg, Fat 57.9 g, Fiber 0.7 g, Protein 153.9 g, SaturatedFat 16.2 g, Sodium 15829.4 mg, Sugar 33.1 g

MOLASSES BRINED TURKEY WITH GINGERSNAP GRAVY



Molasses Brined Turkey With Gingersnap Gravy image

This is from epicurious and the best turkey I've ever had. The breast meat was succulent and moist, without adding salt, even 3 days later. I was afraid the gravy would be too un-traditional for my guests but they didn't have a clue about the ingredients, just that it was the unbelievably good!

Provided by Cinrand

Categories     Whole Turkey

Time P1DT2h

Yield 12-14 serving(s)

Number Of Ingredients 23

18 -20 lbs turkey
7 quarts water
2 cups coarse salt (about 9 ounces)
1 cup packed dark brown sugar
1 cup mild-flavored light molasses
2 bunches fresh thyme
1 bunch fresh sage
2 quarts ice cubes
2 large onions, halved
1 head garlic, halved horizontally
3 tablespoons olive oil
1 tablespoon ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 cups about low sodium chicken broth
gravy
1 cup finely chopped onion
1 tablespoon chopped fresh thyme
20 gingersnap cookies, coarsely crumbled (about 1 3/4 cups)
3 1/4 cups rich broth (made by simmering turkey giblets in chicken stock)
3 -4 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 cup whipping cream (optional)

Steps:

  • For brine and turkey:
  • Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. (I used my canning pot.) Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.
  • Set rack at lowest position in oven and preheat to 350°F Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape.
  • Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer.
  • Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • For gravy:
  • Strain pan juices into bowl. Spoon off fat, reserving 2 tablespoons. Heat reserved 2 tablespoons turkey fat in heavy large saucepan over medium-high heat. Add onion and thyme. Sauté until onion browns, about 10 minutes. Add turkey stock, gingersnaps, 3 tablespoons cider vinegar, and Worcestershire sauce. Add 2 cups degreased pan juices and bring to boil, whisking to dissolve gingersnaps. Reduce heat to medium-low and simmer until gravy thickens, about 4 minutes. Season gravy to taste with salt and pepper, adding remaining tablespoon vinegar and cream, if desired. (( I added the vinegar but not the cream )).
  • Serve turkey with gravy.

Nutrition Facts : Calories 1363.4, Fat 59.9, SaturatedFat 16.4, Cholesterol 463.3, Sodium 19810.6, Carbohydrate 55.5, Fiber 1.2, Sugar 37.8, Protein 142.4

THANKSGIVING TURKEY BRINE



Thanksgiving Turkey Brine image

Recipe courtesy Alex Guarnaschelli 2009 Show: Dear Food Network Episode: Dear Food Network: Top 10 Thanksgiving Problems Solved

Provided by ElizabethKnicely

Categories     Whole Turkey

Time 15h45m

Yield 14 serving(s)

Number Of Ingredients 13

6 quarts tap water
1 lb kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
1 large bunch fresh thyme
2 heads garlic, broken into individual cloves, unpeeled
5 lbs ice cubes
1 (14 -18 lb) turkey, cleaned, innards removed
1 lb unsalted butter, softened
2 lemons, zested

Steps:

  • In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
  • Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
  • Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
  • Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
  • Preheat the oven to 350°F.
  • Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey, taken from the thickest part of the thigh reads 170°F on an instant-red thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

Nutrition Facts : Calories 1204, Fat 62.9, SaturatedFat 26.9, Cholesterol 378.4, Sodium 14046.3, Carbohydrate 62.8, Fiber 0.7, Sugar 53.8, Protein 96

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