Brined turkey (recipe)
| Brined turkey (recipe) | |
|---|---|
| Name | Brined turkey |
| Ingredients | Turkey • Kosher salt • Onions • Carrots • Celery • Fresh thyme sprigs • Parsley sprigs • Bay leaf • Butter |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 1055.2 |
| Fat | 62.2 |
| Protein | 112 |
| Carbohydrate | 4.9 |
| Fiber | 1 |
| Net carbohydrates | 3.9 |
| Sugar | 2.2 |
| Saturated fat | 24 |
| Cholesterol (mg) | 419.3 |
| Sodium | 18100.3 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Brined turkey (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Remove the giblets, neck and tail piece from the turkey and reserve them for gravy, if desired.
- Rinse the turkey inside and out with cold water.
- In a large pot or 5-gallon bucket, stir the salt and 1 gallon of cold water together.
- Carefully set the turkey into the water and cover the bird by 2 to 3 inches with cold water.
- Refrigerate or set the turkey in a very cold (32 to 40 degrees F) place for 8 to 12 hours.
- Remove the turkey from the brine, rinse well and pat dry with paper towels.
- Let it sit out at room temperature for an hour, or an hour and a half at most.
- Position a rack in the bottom of your oven and preheat to 450 degrees F.
- In a large bowl, toss together the onion, carrots, celery, thyme, parsley, bay leaf and half the butter.
- Pack the body and neck cavities loosely with this mixture.
- Truss the legs together with kitchen twine and secure the neck flap to the back with a couple of trussing pins or sturdy toothpicks.
- Rub the turkey with half of the remaining butter and set the bird on its side on a rack in a roasting pan.
- Roast it for 15 minutes, then turn it onto its other side and roast for 15 minutes more.
- Reduce the heat to 325 degrees F.
- Soak a large piece of cheesecloth (enough to cover the turkey breast) in the remaining butter, turn the turkey breast-side up and place the cheesecloth over the breast.
- Add 1/2 cup of water to the pan.
- Continue roasting, basting with pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the breast registers 160 degrees F.
- Check a meaty section of the thigh, as well; it should also register 160 degrees F.
- If the breast is cooking too quickly, tent it loosely with aluminum foil.
- Total roasting time should be about 2 1/2 hours.
- Let the turkey rest for 20 to 30 minutes before carving.
Food tags
Meat"
Brined turkey (recipe) details
Time:
Prep Time in Hours and Mins:14H20M
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Contributors: Prab R. Tumpati, MD
