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Brined and Roasted Turkey

Emeril Lagasses Turkey

Wonderful!!!!!! This is the recipe we have used for our last 4 Thanksgiving turkeys for the family. It's the most tender turkey we have ever had.

One 12-lb whole turkey
1 cup lemon juice
¾ cup fresh orange juice
1 gallon of water
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped onion
2 oranges, cut in half
3 cinnamon sticks
2 tablespoons whole cloves
1 cup brandy
1 tablespoon vegetable oil
1 tablespoon Emeril Original Essence, which is simply a combo of 5 t. sweet paprika, ¼ cup salt, ¼ cup garlic powder, 2 t. black pepper, 2 t. onion powder, 2 t. dried oregano, 2 t. dried thyme. Mix together and use 1 t. of mixture for this recipe. Store leftovers in plastic container.

Directions for turkey:
To make the liquid, combine the ingredients listed above the line in a large nonreactive container and stir.

Put the turkey in a large colander and rinse under running water. Put the turkey in the marinade, cover and refrigerate, turning turkey at least 4 times. Soak for at least 12 hours - 24 hours. If you do not have a large container, put the turkey in a large, heavy-duty plastic garbage bag. Make the marinade in a large kettle and pour marinade into the bag. Put the bag inside a large container first (like the roasting pan) in case it should leak. Preheat oven to 325 degrees.

Remove the turkey from marinade and discard the liquid. Put turkey in the roasting pan breast side up. Pat turkey dry with paper towels and then rub it with vegetable oil and sprinkle on both sides with the 1 t. of Emerils Essence.

Roast until deep golden brown and instant-read thermometer inserted in thigh reads 160-170 degrees. Add about 15 minutes per lb. -approx. 3 hrs. I did a 20 lb. turkey in 5 hours - very tender. Let stand for a few minutes before carving.

King Ranch Turkey Casserole

1 large onion, chopped
1 large green pepper, chopped
2 t. veg. oil
2 cups chopped cooked turkey
1 can cream of turkey soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can diced tomato/green chiles (rotel)
1 tsp. chili powder
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
12 six-inch corn tortillas
2 cups shredded cheddar cheese-divided

Saute onion and green pepper in hot oil in a large skillet for 5 minutes or until tender. Stir in turkey and next 7 ingredients. Remove from heat.

Brine

1 1/4 cups kosher salt
3 1/4 cups sugar
2 cups honey
6 sprigs each of parsley, thyme, tarragon and sage
2 sprigs rosemary
1 cup pickling spice
2 cinnamon sticks
1 tablespoon juniper berries
2 lemons, halved
5 star anise
8 sprigs spruce branch (or one 2-foot-long branch, cut into small pieces)
2 gallons boiling water

Combine all ingredients except boiling water in 5-gallon, heat-proof container large enough to hold turkey. Pour boiling water over brine ingredients and let mixture cool to room temperature.

Spruced-Up Turkey
From the November 2004 issue of Wine Spectator
Brine (see recipe)
1 large fresh turkey (about 18 to 20 pounds)
1 (2-by-2-foot) square of cheesecloth
2 pounds (8 sticks) butter, melted and warm
Spruce branches for garnish (optional)
Note: You’ll have to identify and cut your own spruce branches.

Prepare brine. Submerge turkey in brine, cover and refrigerate overnight. Preheat oven to 325 degrees.

Remove turkey from brine and rinse it off under cold water. Place turkey in a roasting pan. Carefully dip cheesecloth into melted butter and then lay it on top of turkey. Place turkey in oven and roast 3 to 4 hours, basting cheesecloth with melted butter about every 30 minutes. Turkey is done when a thermometer inserted into thickest part of thigh registers 160 degrees.

Remove turkey from oven and allow it to rest 30 minutes. Carefully remove cheesecloth and place turkey on a serving platter. Surround turkey with spruce branches, if desired. Makes about 12 to 14 servings.

Giblet Gravy

Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Cornbread Stuffing, recipe follows

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Roast Turkey

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Turkey Casserole

This is a great leftover turkey or chicken casserole recipe--absolutely delicious.

1 (6.2 ounce) package fast cooking long grain and wild rice mix
2 cans low sodium turkey broth
1 (8 oz) package sliced fresh mushrooms
3 cups chopped cooked turkey (roasted turkey from store is great)
2/3 cup Italian dressing
1 (8 oz.) container sour cream

Cook rice in large saucepan according to pkg directions, using 2 cans turkey broth instead of water. Add mushrooms during last 5 minutes of cooking. Stir in turkey, Italian dressing and sour cream, spoon into lightly greased 2 qt. baking dish. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield 6-8 servings. Delicious and easy to make

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Prestage Foods Inc.
4470 Hwy 20 East | P.O. Box 9 | St. Pauls, NC 28384 | (910)865-6611