Maple-Brined Turkey – Rhino Recipe | Blue Rhino
Gear up for the Holidays with this delightful Maple-Brined Turkey recipe.
Choose Blue Rhino to fire up your grill this holiday season. The key ingredient to this recipe is dark maple syrup. This Maple-Brined Turkey recipe is the perfect blend of savory and sweet. By letting the turkey brine for 12 to 14 hours, you are allowing all the flavors to come together. Add this to your family tradition. Top with bacon gravy and gather around the table and enjoy this Maple-Brined masterpiece. To see more recipes like this one, please visit:
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How to make a Turkey Brine | Turkey Brine | Thanksgiving
How to make a Turkey Brine | Turkey Brine | Thanksgiving - This is a easy to follow video to show you how to make a Turkey Brine (part 1). The next video (part 2) is how to Smoke a Turkey that was Brined by this recipe. Also to show you just how juicy the Turkey is and to compare it to injecting. So if you've never done any Turkey Brining before, please give this method a try!
Ingredients
1 Gal of Veg Broth
1 cup of Kosher Salt
1/2 cup of Light Brown Sugar
1 Tbsp Whole Black Peppercorns
1/2 Tbsp Allspice Berries
1/2 Tbsp Ginger
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Dry Brined Spatchcock Turkey w/ Maple Cognac Gravy | How-to
This video is more about the TECHNIQUE, and not the actual recipe -- because there really isn't a recipe. You simply salt the hell out of the turkey, cover it loosely and allow it to dry out in the fridge for 24-72 hours. I will give you eyeball measurements as to what I used for my brine, but you can simply use plain kosher salt for your turkey. Make sure you really concentrate most of the brine on the breast meat, where it's the most dry. Just when you think you've over-salted this bird, add more. I'm serious. Turkey is different from chicken, it's way leaner and it's notoriously drier. I wouldn't over-salt a chicken, but I'd definitely over-salt a turkey...and then salt it again! The point I'm trying to drive home is SALT THIS BIRD LIKE CRAZY!
Why spatchcock? It cook's faster and more evenly. Traditional methods render an overcooked breast before the dark meat even reaches temperature.
You'll have a juicy bird in 24 hours but if you have 2 to 3 days it's even better.
****PLEASE NOTE: FDA recommends cooking turkey until the breast meat registers 165 degrees, however, that's exactly when turkey starts to dry out. Taking the turkey out at 145/150 degrees is perfectly safe, because you will allow it to rest for at least 30 minutes, and during that time, the temperature will climb another 10 degrees anyway. So take your bird at out at least 150 degrees and give it a proper rest. It will be fine. If you're scared, cook it until it's 165 degrees but don't complain to me that it's dry.
I'll have a more explained version on my blog soon but for now, here's how to do this.
**This method works best with a 12-14lb turkey. A larger turkey may not fit onto your pan.
You'll need a half-sheet baking pan.
Citrus-Herb Salt Brine:
1/2 cup kosher salt
2 tbsp herbes de provence
1 tbsp lemon zest
1 tbsp orange zest
1 tbsp black pepper (optional)
1 tsp each, granulated garlic and onion
**Additional plain kosher salt for the skin of the turkey, will vary by size. just make sure you have enough to cover it.
Rinse your bird thoroughly, pat dry with paper towels.
Using super sharp kitchen shears, cut out the backbone and save it .
Flatten the breast meat down, using all of your weight, or a heavy cast iron skillet or pot to assist you. You want the bird in one even flat layer.
Separate the skin from the meat of the turkey and massage your salt mixture onto the meat.
Cover the skin of the turkey with salt, don't be shy here.
If you're cooking the bird within the next 24 hours, do not cover it before you refrigerate it. This will allow the skin to dry out and roast up nice and crispy.
If you're cooking the bird in 2-3 days, keep it covered with plastic wrap (loosely) during that time.
Before roasting, preheat your oven to 450 degrees.
Line a baking sheet with foil and scatter some random aromatics (garlic, onion, celery, carrot, fresh herbs, citrus) just to give the turkey a bed to lay on so that the bottom doesn't burn.
Place your room temperature turkey on top of the aromatics.
Rub with olive oil and season lightly with black pepper and a tiny bit more salt (if desired).
Place turkey in the oven and roast until an instant-read thermometer in the breast meat registers 145 to150 degrees. Adjust oven temperature if your bird is browning too quickly. Start at 450 degrees, but if after 45 minutes, it's getting too dark, reduce the heat.
Cooking times will vary on the size of your bird, how hot your oven is, etc. Check the temperature after an hour. This is why a thermometer is SO important. A turkey with 150 degree breast meat is perfectly safe to eat if rested properly.
Remove the bird once it's at 145/150 and let it rest. It will continue to cook out of the oven, and the internal temperature will rise another 10 degrees or higher, depending on the bird. So resting is SUPER important for safe eats.
Let the bird rest for one full hour before carving.
While the bird is roasting:
Sauté the backbone and neckbone in olive oil until browned. Add aromatics and cook an additional 4-6 minutes or until veggies have softened slightly. You can do this in a skillet and then transfer to a saucepan or you can do this in a saucepan from the start.
Add enough water or chicken stock to cover the mixture, add fresh herbs and bay leaves, and bring to a boil.
Reduce heat and simmer for 40-45min or until visibly reduced.
Strain mixture into a measuring cup or bowl.
Make a roux in a saucepan, about a 1/4 cup of flour and 2-3 tablespoons of unsalted butter.
Whisk for about two minutes to allow flour to cook out.
SLOWLY add the hot broth, a little at a time, whisking vigorously to avoid lumps. You should have at least 2 cups of liquid.
Add about 1/4 to 1/2 cup turkey drippings and bring to a boil.
Reduce heat and allow to simmer and thicken for about 5 minutes.
Add a splash of Crown Royal Maple Cognac (or any liquor) and cook an additional minute or two.
Serve with the turkey.
MAPLE GLAZED TURKEY Pieces Smoked On The Weber Kettle
If cooking a whole Turkey for Thanksgiving or Christmas is too much for you, then individual pieces are the way to go. In this video I brine Turkey Thighs and a Half Breast, smoke them on the Weber Kettle using Peach Wood, and finish them off with a Maple Glaze.
Brine Ingredients
¼ cup brown Sugar
¼ cup Kosher Salt
¼ cup Coarsely Ground Black Pepper
Maple Glaze Ingredients
½ cup Maple Syrup
1 TBSP Mustard
2 TBSP BBQ Sauce
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#cooking #grilling #turkey #thanksgiving
Maple Bourbon Spatchcock Turkey
When you have cooked as many turkeys as I have in my life you have to get creative and try new flavor profiles. This maple bourbon turkey utilizes a tasty, wet brine to impart serious moisture and amazing flavor into turkey while creating a gorgeous final product with beautiful color. You can prepare this as a traditional turkey, but I prefer to spatchcock my turkeys. A spatchcock turkey cooks more evenly than a traditional whole turkey plus it presents beautifully and is easier to carve! We use our southwestern sweet heat rub, Texas Sugar, in this recipe but you can substitute your favorite seasoning.
Recipe:
Meat Church Turkey Brine & Seasoning Combos:
Meat Church Hedley & Bennet Apron: Rotate the turkey or cover any tips with foil during the cook if you feel parts are getting too dark.
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Maple Butter-Glazed Turkey That Will Upgrade Your Thanksgiving | From The Test Kitchen | Bon Appétit
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe. Since this method involves breaking down the bird into parts before roasting, instead of a last-minute carving marathon, once it's done simply remove the breasts, slice, and you're ready to go. Less stress? Better turkey? Those are some traditions we can get behind.
Get this full recipe and unlimited access to thousands more from Bon Appétit and Epicurious
Director/Producer: Mel Ibarra
Director of Photography: Jeremy Harris
Editor(s): Jared Hutchinson
Talent: Chris Morocco
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Associate Producer (Shadowing): Tim Coalo
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kyle LeClaire
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
0:00 Turkey Time
0:30 Prepare the turkey
1:39 Break down the turkey
4:13 Season the turkey and let sit
4:33 Cook the turkey
6:08 Glaze the turkey
9:02 Rest the turkey
9:15 Make the gravy
12:06 Carve the turkey
13:55 Plate
13:58 Taste!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.