Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tea-Brined Turkey with Red Pepper Jelly Glaze
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- Level: Easy
- Total: 7 hr
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1226
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 14 g
- Sugar
- 68 g
- Protein
- 117 g
- Cholesterol
- 407 mg
- Sodium
- 2206 mg
For this Thanksgiving turkey, instead your typical brine of water, salt and sugar, we made a sweet tea using black tea, orange and black peppercorns. To balance the sweet tea flavor, the turkey is brushed with a hot red pepper jelly glaze with a pop of acid from cider vinegar. The result is a deeply browned turkey with a shiny, sweet and sour glaze.
- Level: Easy
- Total: 7 hr
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1226
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 14 g
- Sugar
- 68 g
- Protein
- 117 g
- Cholesterol
- 407 mg
- Sodium
- 2206 mg
Ingredients
For the Brine:
For the Turkey:
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Directions
- Make the brine: Fill a large pot with 1 gallon water and bring to a boil. Reduce the heat to low and add the tea bags, sugar, salt, peppercorns, bay leaves and orange zest. Simmer until the sugar and salt are dissolved, 2 to 3 minutes. Remove from the heat.
- Pour the brine into a very large pot or other container large enough to hold the turkey and liquid. Add 1 more gallon cold water and let sit until the brine cools to room temperature, about 1 hour. Discard the tea bags. Refrigerate the brine until cold, at least 2 hours.
- Prepare the turkey: Add the turkey to the brine. If it is bobbing above the surface, add a plate or something heavy enough to keep it submerged. Refrigerate the turkey in the brine overnight.
- Remove the middle and top racks of the oven; preheat to 350 degrees F. Set a rack on a rimmed baking sheet.
- Remove the turkey from the brine and blot dry inside and out with paper towels. Discard the brine. Put the orange halves, red onion and sage in the turkey cavity. Rub the turkey all over with the softened butter.
- Roast the turkey on the lower oven rack, rotating halfway through, until deep golden brown and a thermometer inserted into the deepest part of the thigh registers 165 degrees F, 2 hours 15 minutes to 2 1/2 hours.
- Meanwhile, heat the red pepper jelly and vinegar in a saucepan over low heat until melted. During the last hour of the turkey roasting, brush about two-thirds of the jelly glaze all over the turkey in two intervals, allowing it to bake into the skin. Remove the turkey from the oven and brush with the remaining glaze. Let rest at least 30 minutes before carving.
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