1/2 Photos of Turkey With Cranberry Brine
Karen From Colorado's Note:
I love brining my turkey during the holidays. In my opinion, turkey always tastes best with a dab of cranberry sauce on it, so I decided to to include that wonderful taste in a brine. The results were better then I had hoped for. This recipe includes the brine, turkey preparation, and instructions for a simple gravy. Prep time is also the brine time.
My Private Note
Units: US | Metric
- 16 lbs turkey
- 2 medium onions, roughly diced
- 5 stalks celery, roughly chopped
- 5 medium carrots, roughly chopped
- 14 garlic cloves, unpeeled and smashed
- 6 bay leaves
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 6 sprigs fresh sage
- 12 sprigs fresh Italian parsley
- 1 tablespoon black peppercorns
- 1 cup kosher salt
- 2 quarts cranberry juice
- 1 apple, cut into wedges
- 1 orange, cut into wedges
- 6 ounces fresh cranberries (half a bag, you can use the rest in your Cranberry Sauce)
- 1/4 lb butter, cut into pats
- 124 hours in advance, wash the turkey and remove the neck and giblets from the cavity and neck; reserve for broth.
- 2Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt dissolves and mixture begins to simmer; remove and let cool to room temperature.
- 3Place turkey in a very large pot or turkey bucket and pour brine over to submerge, adding cold water if needed; refrigerate 24 hours.
- 4Remove turkey from brine and rinse well; dry with paper towels. (It will be a lovely shade of pink but don't worry, it roasts a beautiful mahogany color).
- 5Season turkey cavity with salt and pepper.
- 6Place 2 stalks chopped celery, 2 chopped carrots, apple, orange, cranberries, and 4 garlic cloves inside cavity.
- 7Make a nest of 1 med chopped onion, 1 chopped celery stalk, 1 chopped carrot, 4 crushed garlic cloves, 3 sprigs each rosemary, thyme and sage, 6 sprigs parsley and 3 bay leaves in a large roasting pan.
- 8Place turkey on top of the vegetables and herbs.
- 9Put butter pats on the turkey or between the skin and breast meat.
- 10Roast in a 350°F (175°C) oven for 45 minutes.
- 11While turkey roasts the first 45 minutes, prepare a broth by placing the giblets in 5 cups of water; simmer to create turkey stock adding more water as needed; remove giblets. (You can chop the giblets and remove the meat from the neck and add it to your stuffing or discard it if you don't wish to use it. You can skip the turkey stock step and use canned chicken stock if desired. You will need 5 cups).
- 12After the first 45 minutes of roast time, pour half of the stock over the turkey; roast another 45 minutes and pour the remaining stock over the turkey.
- 13Continue to roast your turkey; basting with the juices from the bottom of the pan until the turkey has reached an internal temperature of 165 to 175°F (74 to 80°C).
- 14Remove from the oven and tent with foil; allow to rest for 10 or 15 minutes before carving.
- 15Strain and use the liquid in the bottom of your roasting pan to make gravy and to moisten your stuffing if desired.
- 16Simple gravy:.
- 17Discard herbs from the bottom of the roasting pan and measure out 1 cup of the vegetables and 3 cups of the juices; puree in a blender. To thicken, add more vegetables, to thin, add more pan juice. Pour through a mesh strainer to make a smooth gravy.
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Nutritional Facts for Turkey With Cranberry Brine
Serving Size: 1 (313 g)
Servings Per Recipe: 35
- Amount Per Serving
- % Daily Value
- Calories 401.6
- Calories from Fat 174
- Total Fat 19.4 g
- Saturated Fat 6.3 g
- Cholesterol 148.1 mg
- Sodium 3399.5 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 0.8 g
- Sugars 8.6 g
- Protein 42.7 g
The following items or measurements are not included: