It says to cook it, brushing every 30 minutes in step 5. Then it step 6 it says to discard cheesecloth and rotate the pan. Exactly when does that fit in? Step 5 seems to get the turkey fully cooked with the cheesecloth on the bird. The directions there are very unclear to me. Rating: 5 stars. I've used this exact recipe every Thanksgiving for the past 5 years.
It comes out perfect every single time. I usually skip the brining part as most store-bought turkeys come pre-brined and I find it makes it way too salty to basically double brine. Other than that, I would not change a thing. To make sure the brine was good and not to salty, I tasted a small sample and it was good. For those that live in the North East, if you don't have space in your fridge, as I read from some of the post; I placed the turkey in the bag with the brine and placed it outside on my balcony for 24 hours.
I've been using this recipe since This brine works great, although I do add a head garlic cut in half, skin and all and lemon cut in half. The cheesecloth is my go to method whether we make a whole turkey or do a deconstructed turkey -- good for a small party every part cooks as it should because you remove the breast from the oven when its done and leave the dark meat to cook up. The cheesecloth does give the turkey a lovely deep brown color.
Rating: 1 stars. I prepared the brine precisely as directed, soaked the expensive organic free-range turkey exactly as directed, and roasted the bird as directed by the recipe. None of my nine dinner guests could get past the first bite or two because of the mouth-burning saltiness. None of us arere on no-salt or low-salt diets, and none of us are salt-averse. I trusted the Martha Stewart name, but will never do so again.
This worked really well. The turkey was very tender and juicy. Since I have to eat Paleo, I made a different stuffing, but everything turned out really well. The cheese cloth seemed to be the perfect method for basting and keeping it from drying out. This is be my next year's method. Rating: 2 stars. Rating: Unrated.
Brining is the best thing that ever happened to turkey. I have used this method since Martha's initial presentation with consistently excellent results. Dry the brined bird very, very well to insure a crisp golden skin. I add ice daily to maintain a temperature of 35 - 40 degrees. Cavity is stuffed with onion, garlic, citrus and herbs. Perfect every time! Let me start this review by saying that I've never brined a turkey and probably never will.
However and that's a very large "but , I have used this recipe beginning at Step 3 for well over 15 years. Ever since I made my first Martha Stewart turkey, my family who would rather have passed on the turkey requests that I make this one.
It's the best turkey ever. I also make Ina's cornbread stuffing. My gravy is Martha's using winter vegetables lots of work but worth the effort. Alton Brown disagrees inasmuch as he brines the whole turkey, not just the breast.
It turns out just fine brining the whole thing. I used this recipe last Christmas on the first turkey I have ever cooked.
I bought an 18 lb. It turned out moist and delicious! My family has requested that I make it again this Christmas. The drippings make into a fantastic gravy too!
My first time brining a turkey and it turned out superb! The recipe only calls for 10 cups of water because the only part of the turkey that is submerged is the breast the water does not cover the entire bird. Remember to use a fresh turkey with no additives, the frozen birds often have salty injections in them. Also remember to use kosher salt not table.
I used a 14 pound bird and took the measurements down proportionately. It only took 2 hours and 45 minutes, but I did not stuff it. This was the first year for me to cook the turkey. I followed this recipe to a "T" and it turned out perfectly.
Everyone helped themselves to seconds. That's the best compliment ever!! Nov There must be missing ingredients to this recipe. I used the amount of water 10 c.
I checked another brined turkey recipe in Martha's magazine p. The bird is now covered up to the top of the legs. This recipe has made me famous for the best turkey in the family. I have been making it for years now.
I have modified it somewhat, though. I found the excessive amount of sugar impacted the flavor of the gravy, so I reduced the amount by about half. Otherwise, make as directed. Thanks, Martha! CaliJordan: I never brined the turkey and it always turned out great. You can skip that step if you want and omit those ingredients. Also to everyone else, didn't the recipe used to call for a bottle of white wine? So- if I don't brine, do I use the brine ingredients as a rub for the turkey?
I remember this being amazing, but it's been 15 years since doing Thanksgiving so a bit rusty! Hands down, this is the best turkey brine recipe ever. I have been using this for the past 6 years and I am now famous for my perfect turkey. Even my strict vegetarian friends eat this turkey, its that good!
Giving your Thanksgiving bird a bath in salt water isn't complicated, but there a few things to know before you start the brining process. Here, we outline exactly how to brine a turkey for delicious results. Follow our instructions to prepare a perfectly brined turkey and download our complete turkey guide for more Thanksgiving tips.
Turkey is a relatively lean bird, and the breast-to-leg ratio isn't ideal i. For many home cooks , brining is one way to counteract the dryness.
The process—soaking the turkey in a saline solution prior to cooking it—helps the turkey take in extra moisture, resulting in moist and juicy dark and light meat.
Perhaps the most important part of brining is planning ahead. Not only does the brining itself take anywhere from eight to 18 hours, but making the solution can also take awhile. You'll want the salt to dissolve into the water—and a reliable way to ensure that happens is by heating the water and simmering it until the salt is completely absorbed.
Then, you need to cool the brine to room temperature before using it, since pouring hot or warm brine over a raw turkey can cause bacteria growth. Gravy was excellent but there was not enough. Next time I will add more vegetables and broth. I stress use low sodium chicken broth- the brining makes the drippings salty enough. Will definitely make this again.
Barnesville, MD. So so moist and the flavors and smells catch you before it is even sliced. Definitely a keeper! This is the first time I have ever brined a turkey. I brined it in a cooler with it being will iced. So easy and it made a world of difference to the turkey. This was a lot cheaper and easier. I will never cook a Turkey again without brining it first.
Not only was the Turkey juicer, but the brining added so much flavor to the bird. I didnt make the gravy because being from the south, I make giblet gravy. Ocean Springs, Ms. Gravy Notes: I saw a comment asking for some extra directions on the gravy. I usually use two methods when making gravy and figured I'd just give my insight.
Method 1: Like above, using cornstarch. While this simmers, using equal parts cold water and cornstarch, make a slurry. I use a small bowl or ramekin to mix the two together to form the slurry.
Doing this step insures that you don't end up with lumps of starch in your gravy. Pour the slurry into the simmering mixture and continue to simmer a little longer to get the gravy thick and cook out any starchy flavors. Method 2: My favorite Create a roux with some butter and flour. Melt some butter in a pan, then add flour to the melted butter. Mix together.
Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving. Tips from the Betty Crocker Kitchens tip 1. Total Fat 15 g Saturated Fat 5 g. Dietary Fiber 0g. Exchanges: 7 Lean Meat;.
More About This Recipe This recipe is for those of you who could take or leave turkey. The enormous size of a turkey makes it a considerable challenge to cook correctly.
To get the whole bird done, some parts, like the breast, end up getting cooked too long resulting in dry meat, which is precisely what so many people find off-putting about turkey.
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