Youtor
Citrus DryBrine Turkey
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=rCgg4C0CkAE
A dry-brine turkey is the perfect, speed-efficient way to brine a bird for Thanksgiving! With a citrus and brown sugar dry rub and a sweet basting glaze, this turkey will be a favorite of any guest! • → PRINT the Recipe: https://www.wyseguide.com/citrus-dry-... • Watch more videos like this: • Thanksgiving Essentials | Wyse Guide • Follow me! • → Visit my website: https://www.wyseguide.com • → Sign up for my newsletter: https://wyseguide.com/newsletter • → Facebook: http://bit.ly/WyseGuideFB • → Instagram: http://bit.ly/WyseGuideIG • INGREDIENTS • 12-18 lb turkey • 2 tbsp black peppercorns • 1 tbsp pink peppercorns • 2 tsp coriander seed • 1 tsp fennel seed • 5 bay leaves • 1 tbsp kosher salt per every 4 lbs (example: 4 tbsp for 12 lb turkey) • 1 tbsp baking powder • 2 tbsp brown sugar • 2 tbsp lemon zest • 2 tbsp orange zest • For the basting butter: • 1/2 cup butter • 2 tbsp pomegranate molasses • 1/4 cup orange juice • 2 tbsp lemon juice • INSTRUCTIONS • Remove the giblets and neck from the thawed turkey. Slowly separate the skin from the meat. Work fingers slowly in between the meat and skin and keep working into the leg and thigh. Once the skin is separated, set the turkey aside and prepare the brine. • In a small skillet, combine the black and pink peppercorns, coriander, fennel, and bay leaves. Heat slowly over medium-low heat until the spices become fragrant, 3-5 minutes. • Remove the spices from the heat and grind, using a coffee grinder. In a bowl, combine the ground spices, salt, citrus zest, baking powder, and brown sugar. Stir to combine. • Work the brine mixture under the skin and on top of the skin, including in the cavity. Place the brined turkey in the refrigerator uncovered for 8-24 hours. • Remove turkey from the refrigerator one hour before roasting. Preheat oven to 425°F. • In the bottom of a roasting pan, place two ribs of celery, two carrots, and one onion, all roughly chopped. Place turkey in the roasting pan on top of vegetables, stuffing a few pieces of the vegetables in the cavity as well. Place in preheated oven and immediately turn the heat down to 375°F. • While roasting, prepare the basting butter by melting all the ingredients together over low heat. Every 30 minutes, brush the turkey with the basting butter. • Turkey takes about 15 minutes to cook per pound. If the turkey becomes too dark, tent with aluminum foil. Roast until the breast registers 150°F and the thighs register 165°F. • Remove from the oven and allow to rest 20-30 minutes before carving. • NOTES • Cooking times and calorie amounts in this recipe are for a 15 lb turkey. Adjust calories and times based on the actual weight of the turkey. • #thanksgiving #turkey #recipe #thanksgivingday • From my farm to your home. 🏡 • My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com • A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. • So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.
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