VANILLA BRINED TURKEY
Nov. 25th, 2013 05:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityVANILLA BRINED TURKEY
Makes one 16 to 20 pound turkey
Ingredients:
1 16 to 20 pound turkey, giblets removed, cleaned and pat dry
- Vanilla brine:
3/4 cup kosher salt
2/3 cup light brown sugar
1/4 cup old hickory smoked salt
2 tablespoons ground white pepper
1 tablespoon ground cardamom
2 cinnamon sticks
2 teaspoons yellow mustard seeds
1/2 gallon vegetable stock
1/3 cup pure vanilla extract
1/2 gallon heavily iced water
- Vanilla bourbon butter
1 stick unsalted butter, melted
3 tablespoons pure vanilla extract
2 tablespoons sweet bourbon
salt and pepper to taste
- Aromatics
1 green apple, halved
1 yellow onion, halved
1/2 bunch thyme
1/2 bunch rosemary
1 cinnamon stick
Directions:
1. Preheat oven to 450 degrees.
2. Place the first eight ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely.
3. Pour the cooled stock mixture into a large storage container and stir in the vanilla and ice water.
4. Completely submerge the turkey into the liquid breast side down and brine for 10 to 16 hours, stored in a cool, dry place.
5. While the turkey is in the brine, make the vanilla-bourbon butter: Place the ingredients into a bowl and whisk together until completely combined. Set aside.
6. When ready, remove the turkey from the brine and pat dry.
7. Stuff the cavity of the turkey with the aromatics and rub the skin, both under and over, with the vanilla bourbon butter.
8. Season the turkey with salt and pepper.
9. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan.
10. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown.
11. Remove the turkey from the oven and cover the breast with foil to prevent burning.
12. Reduce the oven temperature to 350 degrees and continue to roast the turkey for 2 1/2 to 3 hours, basting every 30 minutes.
13. Remove the foil from the breast 30 minutes before the turkey is ready to come out of the oven, and continue to roast until an instant read thermometer reads 161 degrees.
14. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.
Makes one 16 to 20 pound turkey
Ingredients:
1 16 to 20 pound turkey, giblets removed, cleaned and pat dry
- Vanilla brine:
3/4 cup kosher salt
2/3 cup light brown sugar
1/4 cup old hickory smoked salt
2 tablespoons ground white pepper
1 tablespoon ground cardamom
2 cinnamon sticks
2 teaspoons yellow mustard seeds
1/2 gallon vegetable stock
1/3 cup pure vanilla extract
1/2 gallon heavily iced water
- Vanilla bourbon butter
1 stick unsalted butter, melted
3 tablespoons pure vanilla extract
2 tablespoons sweet bourbon
salt and pepper to taste
- Aromatics
1 green apple, halved
1 yellow onion, halved
1/2 bunch thyme
1/2 bunch rosemary
1 cinnamon stick
Directions:
1. Preheat oven to 450 degrees.
2. Place the first eight ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely.
3. Pour the cooled stock mixture into a large storage container and stir in the vanilla and ice water.
4. Completely submerge the turkey into the liquid breast side down and brine for 10 to 16 hours, stored in a cool, dry place.
5. While the turkey is in the brine, make the vanilla-bourbon butter: Place the ingredients into a bowl and whisk together until completely combined. Set aside.
6. When ready, remove the turkey from the brine and pat dry.
7. Stuff the cavity of the turkey with the aromatics and rub the skin, both under and over, with the vanilla bourbon butter.
8. Season the turkey with salt and pepper.
9. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan.
10. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown.
11. Remove the turkey from the oven and cover the breast with foil to prevent burning.
12. Reduce the oven temperature to 350 degrees and continue to roast the turkey for 2 1/2 to 3 hours, basting every 30 minutes.
13. Remove the foil from the breast 30 minutes before the turkey is ready to come out of the oven, and continue to roast until an instant read thermometer reads 161 degrees.
14. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.
