Habanero-Brined Roasted Turkey

Habanero-Brined Roasted Turkey might be a good recipe to expand your main course recipe box. One serving contains 700 calories, 85g of protein, and 27g of fat. This recipe serves 10 and costs $2.18 per serving. 94 people were impressed by this recipe. Thanksgiving will be even more special with this recipe. It is brought to you by Serious Eats. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of onion, bell pepper, chiles, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a tremendous spoonacular score of 93%. Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella, Roasted Brined Turkey, and Brined And Roasted Whole Turkey are very similar to this recipe.

Servings: 10

 

Ingredients:

4 tablespoons butter, softened, plus extra

3/4 cup chicken broth

2 habanero chiles

10 cloves garlic, peeled

2 teaspoons coarsely ground pepper

2 cups kosher salt

1 onion, cut into quarters

freshly ground pepper

1 cup sugar

1 (12- to 15-pound) turkey

Equipment:

pot

plastic wrap

oven

roasting pan

bowl

frying pan

aluminum foil

kitchen twine

kitchen thermometer

Cooking instruction summary:

Procedures 1 For the brine: In large stockpot with lid, combine salt and sugar with 21/2 gallons cold water. Stir to dissolve, and add garlic and pepper. Wearing gloves, slice habaneros almost into quarters, but leave stem-end intact. Place habaneros into brine, and stir. Remove giblets from turkey, and refrigerate. Rinse turkey with cool water, and place it into brine, making sure bird is fully submerged. Cover the stockpot with plastic wrap and lid, and refrigerate for 12 to 24 hours. 2 For the turkey: When ready to cook turkey, preheat oven to 400°F. Wearing gloves, take turkey out of brine, discard brine, and pat dry. Place reserved giblets in the bottom of roasting pan, and place the turkey, breast-up on top of giblets. Place onion in bowl. Cut habaneros nearly in quarters, keeping stem end attached, and add to onions. In a small pan, melt 2 tablespoons of the butter, and pour over the onion and habaneros. Wearing gloves, toss mixture gently with your hands. Place inside turkey cavity. Rub the remaining butter all over the outside of turkey, and sprinkle with pepper. Tie drumsticks together with kitchen twine, and tuck wingtips up and under wings. Cover turkey breast with buttered sheet of aluminum foil, and place in oven. Roast for 50 minutes. Meanwhile, heat broth to just a simmer, and keep warm. After 50 minutes, remove foil from breast, and baste with 1/2 cup of warmed broth. Continue to cook, basting with pan juices every 30 minutes, until thermometer inserted into thickest part of thigh reads about 165°. Baste with remaining 1/4 cup broth if the pan becomes too dry. The turkey should need 2 1/2 to 3 hours total cooking time. If legs become too brown, cover them with foil while continuing to cook. Remove from oven, and allow to rest for at least 20 minutes. Carve, and serve.

 

Step by step:


1. For the brine: In large stockpot with lid, combine salt and sugar with 21/2 gallons cold water. Stir to dissolve, and add garlic and pepper. Wearing gloves, slice habaneros almost into quarters, but leave stem-end intact.

2. Place habaneros into brine, and stir.

3. Remove giblets from turkey, and refrigerate. Rinse turkey with cool water, and place it into brine, making sure bird is fully submerged. Cover the stockpot with plastic wrap and lid, and refrigerate for 12 to 24 hours.

4. For the turkey: When ready to cook turkey, preheat oven to 400°F. Wearing gloves, take turkey out of brine, discard brine, and pat dry.

5. Place reserved giblets in the bottom of roasting pan, and place the turkey, breast-up on top of giblets.

6. Place onion in bowl.

7. Cut habaneros nearly in quarters, keeping stem end attached, and add to onions. In a small pan, melt 2 tablespoons of the butter, and pour over the onion and habaneros. Wearing gloves, toss mixture gently with your hands.

8. Place inside turkey cavity. Rub the remaining butter all over the outside of turkey, and sprinkle with pepper. Tie drumsticks together with kitchen twine, and tuck wingtips up and under wings. Cover turkey breast with buttered sheet of aluminum foil, and place in oven. Roast for 50 minutes. Meanwhile, heat broth to just a simmer, and keep warm. After 50 minutes, remove foil from breast, and baste with 1/2 cup of warmed broth. Continue to cook, basting with pan juices every 30 minutes, until thermometer inserted into thickest part of thigh reads about 165°. Baste with remaining 1/4 cup broth if the pan becomes too dry. The turkey should need 2 1/2 to 3 hours total cooking time. If legs become too brown, cover them with foil while continuing to cook.

9. Remove from oven, and allow to rest for at least 20 minutes. Carve, and serve.


Nutrition Information:

Quickview
699k Calories
85g Protein
26g Total Fat
27g Carbs
35% Health Score
Limit These
Calories
699k
35%

Fat
26g
41%

  Saturated Fat
8g
54%

Carbohydrates
27g
9%

  Sugar
24g
27%

Cholesterol
290mg
97%

Sodium
23177mg
1008%

Get Enough Of These
Protein
85g
170%

Vitamin B3
30mg
152%

Vitamin C
111mg
135%

Vitamin B6
2mg
131%

Selenium
83µg
119%

Vitamin B12
4µg
79%

Phosphorus
742mg
74%

Vitamin A
2777IU
56%

Zinc
7mg
48%

Vitamin B2
0.8mg
47%

Vitamin B5
3mg
34%

Potassium
1105mg
32%

Magnesium
111mg
28%

Iron
4mg
23%

Copper
0.36mg
18%

Manganese
0.33mg
16%

Folate
65µg
16%

Vitamin B1
0.24mg
16%

Vitamin E
1mg
12%

Vitamin D
1µg
8%

Fiber
2g
8%

Calcium
75mg
8%

Vitamin K
6µg
6%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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