Top Rated Brined Turkey Recipes

This turkey made its way into chef Craig Deihl’s recipe collection by way of a staff meal at his Charleston restaurant Cypress. He explains that while many people don’t do it on Thanksgiving, the brine is the single most important part of getting a perfectly moist turkey, and adds, "The brine makes the difference between a good turkey and a great one." After trying his recipe, we believe him. Click here to see A Gluten-Free Thanksgiving.
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The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.
Cookbook author Anna Maria de Freitas brings a little of her San Juan heritage to her brined and smoked turkey with dried chile flakes and a hint of sweetness. She recommends a Japanese Kamado smoker for this recipe, but even just roasted, the maple syrup brine does the bird justice.
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Simply Chris
Easy directions for brining a turkey and then roasting it. This is from an article on Thanksgiving found in The Wine Spectator. Turkey always comes out moist and tender. Brined turkeys seem to cook faster than non-brined turkeys. Cooking time includes time for sitting in brine.
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Taste of Home
Find recipes for Grilled Apple-Brined Turkey and other Course recipes. Get all the best recipes at . Recipe directions: In a large kettle, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the marinade to room temperature.
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Cheshie
After watching Alton Brown do this I made my own version of the brine. It works like a charm every time!
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Recipe Circus
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www.epicurean.com
In a 3-to-4 quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice. Add 8 cups of apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. ...
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Country Woman
Find recipes for Honey-Brined Turkey Breast and other Course recipes. Get all the best recipes at . Recipe directions: In a Dutch oven, bring the first five ingredients to a boil. Cook and stir until salt and honey are dissolved. Stir in rosemary. Remove from the heat; cool to room temperature. Refrigerate until chilled.
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**Tinkerbell**
A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results. My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy.
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Battle in Seattle
My mom uses this recipe for her catering business and always gets a lot of compliments. It makes a very moist, herby turkey. (Works great with two bone-in, skin-on turkey breasts, too).
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MizEmerilLagasse
This is the most moist and juicey turkey I have ever had in my life! I heard about brining turkeys on the food network and just knew I had to try it. So I made this recipe, and did. All I can say is that it's fabulous, and I know you will think so to. Thank you for trying it. ENJOY!
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senseicheryl
FROM the www.chefscatalog.com website - Diane Morgan, The Thanksgiving Table (Chronicle Books, 2001). If you would like to purchase this book, please visit Chronicle Books. "Trust me here - you will never again complain, nor hear complaints about dry meat if you make brining the first step in the preparation of your holiday bird. Brining requires nothing more than boiling water with salt, sugar and spices; cooling the mixture; then soaking the turkey in the brine for 12 to 24 hours."
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