Citrus & Herb Roasted Turkey Breast Recipe How to Make It
1. In a large container, combine the salt, sugar, water, orange, lemon, grapefruit, thyme, rosemary, and bay leaf. Stir to dissolve the salt and sugar. 2. Add the turkey to the brine and submerge it completely. Cover the container and refrigerate for 8-12 hours, or overnight. 3.
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Centerpiece Dishes Spiced Citrus Turkey - In this recipe, fresh citrus, smoky spices and fresh cilantro bring warmth and zest to the traditional turkey rub. Simple Herb Turkey Brine - Use a simple turkey brine to impart great flavor and keep your turkey from drying out. Fresh Citrus Turkey Brine - This combination of Sprouts Apple Juice and a mix of fresh citrus creates the perfect brine.
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Pour the cooled brine over the top of the turkey, including all ingredients that were cooked in the brine (herbs, orange slices, cinnamon sticks, ect.) Seal the brining bag and secure with clips if necessary. Refrigerate the brined turkey for 18-24 hours. Once the brining is complete, remove the turkey from the brine and bag.
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Add onion, orange, and lemon wedges to the pot, along with garlic, bay leaves, thyme, and pepper. Place turkey into the pot and pour in cold water. Cover and refrigerate, 8 hours to overnight. When ready to cook, discard brine. Rinse turkey, then pat dry and place in a roasting pan. Refrigerate, uncovered, for 2 to 3 hours.
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Place the poultry and brine in a large plastic container. The poultry should be fully surrounded by the brine. Keep the turkey refrigerated throughout the brining time. Brine for 1 hour per pound. Do not brine for more than 24 hours. Thoroughly rinse all the brine from the turkey before cooking.
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Turn off heat, keep covered for 15 minutes. Remove lid, add 4 cups of cold water and stir. Allow to cool. In a container large enough to hold turkey and brine, add 4 cups of ice. Place turkey on top of ice and pour cooled brine mixture over turkey. Cover and refrigerate no longer than 24 hours, minimum 3 hours.
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At the 45-minute mark, preheat your oven to 425 degrees F. Pat the turkey dry one last time. Add a few extra sprigs of rosemary, thyme and sage to the turkey's cavity, along with the reserved.
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Rinse turkey body cavity. For brine, in a large stockpot combine 4 cups water, salt, and sugar. Heat and stir just until salt and sugar are dissolved. Remove from heat. Stir in remaining 20 cups water and the ice. For food safety, cool brine to 45°F. Place turkey in stockpot with brine. Add 2 oranges, 1 lemon, 1 onion, bay leaves, and peppercorns.
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Add the cleaned turkey to a stock pot and cover. Or, if using a brining bag, place the cleaned turkey in the brining bag and transfer the cooled brine to the bag. Seal bag and place in a container with sides. Refrigerate brined turkey for 16-24 hours. Remove turkey from the brine, and rinse well.
Citrus DryBrined Turkey Recipe Fresh Tastes Blog PBS Food
Combine all the brine ingredients except water and ice in a large stockpot. Bring to a boil, stirring until the salt and sugar dissolve. IMPORTANT: If you are using a prebrined turkey, cut the amount of salt in this brine recipe by half (i.e., use ¾ cup instead of 1½ cups).
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How to Cook a Turkey with a Citrus Brine. To cook a turkey with a citrus brine, you will need: * A large roasting pan * A roasting rack * A meat thermometer * Paper towels * Cooking spray. Instructions: 1. Preheat the oven to 350 degrees Fahrenheit. 2. Remove the turkey from the brine and pat dry with paper towels. 3.
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Step. 2 Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours. Step. 3 When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt. Step.
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Unless you don't care how your turkey looks. Step 4: Roast your turkey at 325 degrees. You will roast your turkey for 15 minutes for every pound of turkey. Check with your meat thermometer that your Thanksgiving turkey reaches an internal temperature of 180 degrees.
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Repeat at 10-15 minute intervals. Finish roasting the turkey - After 60 minutes, begin checking the internal temperature of the breast. When your reading is 155-160 degrees, remove from the oven, tent loosely with foil, and cover with a towel. Allow the turkey breast to rest 15-20 minutes before slicing.
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Cooking Instructions. Fill the grill with charcoal, light it and heat to 250°F (120°C). Add wood chunks (optional). Insert the heat deflector racks and plates. Place a drip pan on top of the plates and insert the main cooking grates. Place the turkey on the main cooking grates (roast for 2 hours).
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Combine water, kosher salt, brown sugar, whole peppercorns, and garlic cloves in a large pot. Bring the mixture to a simmer over medium heat to dissolve the salt and sugar. Step 3. Squeeze in the orange juice, lemon juice, and lime juice. Add the peels and bay leaves. Allow the brine to cool entirely.