Mr. G's Roast Turkey (Brined) Recipe

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Mr. G's Roast Turkey (Brined)
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Ingredients
16
Count
Nutrition
1071
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. THE DAY BEFORE:.
  2. Combine all brine ingredients in a non-reactive pot. Bring mixture to a boil, stirring to dissolve solids, then remove from heat. Allow brine to cool completly.
  3. Rinse the turkey under cool running water, inside and out (remove giblets from body cavity). Pat the turdey dry with paper towels, then immerse turkey in cooled brine. Cover and refrigerate for 8-24 hours. 24 hours is better.
  4. Be sure container fro brining turkey is non-reactive (enamel, glass, stainless steel, plastic ice chest, etc.), I use a 5 gallon bucket lined with a plastic trash bag. The turkey should be completly submerged in liquid. Place a weight on top of bird if necessary to keep it submerged. if the climate is cool enough just set it in the garage overnight, otherwise use the fridge or an ice chest.
  5. THE DAY OF:.
  6. Preheat oven to 500 degrees F.
  7. Combine the apple, onion, cinnamon stick, orage zest and water in a microwave safe dish and microwave on high for 5 minutes. (or steep in boiling water).
  8. Remove turkey from brine and rinse inside and out with cold water. Discard brine.
  9. Place bird on a roasting rack, breast up, inside a wide low pan and pat dry with paper towels.
  10. Add steeped aromatics along with rosemary sprigs and sage leaves to the body cavity.
  11. Tuck back the wings and coat whole bird liberally with canola oil.
  12. Roast on lowest lever of the oven at 500 degrees F. for 30 minutes. (give the turkey a half turn after 15 minutes so it browns evenly).
  13. Remove from oven and cover breast with a double triangle of aluminum foil, insert a probe thermometer into the thickest part of the breast.
  14. Reduce overn temperature to 350 degrees F. and return turkey to oven.
  15. Cook turkey to 165 degrees F., remove from oven and let rest, loosely covered with foil, for 15 minutes before carving. And don't forget to check the temperature carry over.
  16. This recipe is enough to brine a 25 lb. turkey.
  17. A 13-16 lb. bird should cook in about 2 to 2-1/2 hours. A 22 lb. bird takes about 3 hours.
  18. You may want to use less salt in the brine for smaller bird (1-1/4 to 1-1/2 cups).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1070.57 Kcal (4482 kJ)
Calories from fat 266.72 Kcal
% Daily Value*
Total Fat 29.64g 46%
Cholesterol 300.12mg 100%
Sodium 4742.29mg 198%
Potassium 1712.21mg 36%
Total Carbs 108.4g 36%
Sugars 99.21g 397%
Dietary Fiber 1.19g 5%
Protein 92.04g 184%
Vitamin C 267.3mg 446%
Iron 5mg 28%
Calcium 148.3mg 15%
Amount Per 100 g
Calories 90.56 Kcal (379 kJ)
Calories from fat 22.56 Kcal
% Daily Value*
Total Fat 2.51g 46%
Cholesterol 25.39mg 100%
Sodium 401.14mg 198%
Potassium 144.83mg 36%
Total Carbs 9.17g 36%
Sugars 8.39g 397%
Dietary Fiber 0.1g 5%
Protein 7.79g 184%
Vitamin C 22.6mg 446%
Iron 0.4mg 28%
Calcium 12.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 28
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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