Buttermilk Brine for Turkey

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falvegas
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Buttermilk Brine for Turkey

Post by falvegas » Tue Nov 17, 2009 7:22 pm

Buttermilk Brine for Turkey
Williams Sonoma

The only Turkey Brine I ever considered was the W. Sonoma Buttermilk Brine, and I would use it only if I purchased a 'Free Range' Turkey or a game bird. Likely Fresh and Free Range Turkeys are the best (Most Frozen are already Brined and/or Injected) . I already have a method for getting around the problem of the breast meat being done to almost extinction before the Hind Quarters are cooked BUT for those interested in Brining I've included the Buttermilk Brine recipe here and the William Sonoma site link.
Turkey in a saltwater brine produces tender, juicy meat. In this recipe our brine mixture also includes buttermilk, which adds flavor to the turkey and helps keep the meat moist.
http://www.williams-sonoma.com/recipe/b ... urkey.html

Ingredients:
1 1/2 cups turkey brine
1 quart water
4 quarts buttermilk
1 fresh turkey, 16 to 18 lb., neck, heart and gizzard removed (reserved,
if desired)
4 Tbs. (1/2 stick) unsalted butter, at room temperature
Directions:
In a small saucepan over high heat, combine the turkey brine and water and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves, 5 to 10 minutes. Let the brine mixture cool to room temperature. In a large pot, stir together the brine mixture and buttermilk.

Rinse the turkey inside and out with cold water and place in a large brining bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey. Refrigerate for 24 to 36 hours, turning occasionally.

Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the skin evenly with the butter. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

Roast the turkey for 30 minutes. Reduce the oven temperature to 325ºF and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 4 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.

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abbi
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Re: Buttermilk Brine for Turkey

Post by abbi » Tue Nov 17, 2009 11:16 pm

Nice to see you again. You can come around for more than recipes you know. :shakehead: ;)

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falvegas
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Joined: Mon Jun 23, 2008 12:14 am

Re: Buttermilk Brine for Turkey

Post by falvegas » Wed Nov 18, 2009 3:03 am

abbi wrote:Nice to see you again. You can come around for more than recipes you know. :shakehead: ;)

Ya, I know ,abbi. This last move dominated my time so I had to focus on just a few activities. Should get better after the first of the year. Nothing intentional.

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Pixie
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Re: Buttermilk Brine for Turkey

Post by Pixie » Wed Nov 18, 2009 6:41 am

abbi wrote:Nice to see you again. You can come around for more than recipes you know. :shakehead: ;)

:wave: Abbi!

How's Michigan treating you! This will be your first Thanksgiving there... do you have any special plans?????????

:wave:

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Pixie
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Re: Buttermilk Brine for Turkey

Post by Pixie » Wed Nov 18, 2009 6:42 am

Brined, Herb Roasted Turkey
Recipe courtesy Emeril Lagasse, 2007
Serves: 6 to 8 servings

INGREDIENTS
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting

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 all-purpose flour
Salt and freshly ground black pepper

DIRECTIONS
For the Brine:
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. 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.

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.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. 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 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.

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.

Slice and serve guests with desired sides.

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abbi
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Re: Buttermilk Brine for Turkey

Post by abbi » Sat Nov 21, 2009 12:00 pm

Pixie wrote:
abbi wrote:Nice to see you again. You can come around for more than recipes you know. :shakehead: ;)

:wave: Abbi!

How's Michigan treating you! This will be your first Thanksgiving there... do you have any special plans?????????

:wave:
Michigan is good. The people are very friendly. I am making dinner for CY1 Thursday and I am having an open house Saturday and a lot of my neighbors are coming. It should be a lot of fun. I wish we had gotten together before you moved to Texas :ohwell:

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