Healthy Thanksgiving Brined Poultry Recipe

Many people only connect brining with pickles. While it is true that pickles are brined, they're only some of the factor that tastes great in brine.

This healthy thanksgiving brined poultry recipe, while time intensive, is certainly worthwhile. A friend chose to make this a couple of in the past even though he explained he spent 72 hours using the poultry within the brine mixture, eventually of soaking should have the desired effect. Obviously, if you possess the additional time, soak the poultry longer.

Healthy Brined Poultry Dinner

Preparation: 20 minutes
Total Time: 6 hours or more
Servings: Entire dinner for family

Ingredients

For Brine

(4) cups water

(1/6) cup Kosher salt

(1/6) cup honey

(32) oz. low-sodium chicken broth

(1) tbps of black peppercorns (whole, not crushed)

(6-8) sprigs fresh rosemary oil

A (12-14) lb. fresh poultry (chicken, turkey, etc.) w/ neck and giblets removed and reserved (except liver, don't use that)

For Roasted Poultry

(1) small yellow onion, peeled and cut in two

(1) small Fuji or Honey crisp apple, quartered

(1) bulb garlic clove, cut in half

(4) sprigs rosemary oil

(1/3) cup canola oil

For the Gravy

1 tablespoons of. extra-virgin essential olive oil

Reserved poultry neck and giblets (no liver)

(1) medium yellow onion, unpeeled and chopped

(1) carrot, unpeeled and diced

(3) cups low-sodium chicken broth

(1) cup Riesling (German whitened-wine)

(3) tbsps unsalted butter, at room temperature

(1) cup flour

(1) cup flat-leaf parsley, carefully chopped

(2) stems rosemary oil, leaves removed and carefully chopped

(3) sprigs fresh thyme, leaves removed and carefully chopped

Directions:

Brining Mixture

1. Bring water to some boil inside a soup pot.
2. Add salt, honey, broth, peppercorns and rosemary oil inside a soup pot and produce to some boil, stirring to dissolve salt.
3. Cool at room temperature, then refrigerate until needed.
4. Between 12 hrs to 3 days before you decide to intend on cooking the poultry, place brine mixture inside a large clean bucket, stock pot or cooler and stir in 1 gallon of cold water.
5. Place poultry within the bucket, breast side lower, cover and refrigerate before you will prepare poultry. Make certain the poultry is fully immersed, adding more cold water if required.

Cooking Poultry

1. Pre-heat oven to 450F.
2. Remove poultry from brine and rinse completely, inside and outside, with cool water. Pat dry. Discard brine solution.
3. Season poultry cavity with pepper and salt, stuff poultry with onion, apple, garlic clove and rosemary oil.
4. Put on a roasted rack set in the large roasted pan and tuck the wings back. Brush the whole poultry with oil.
5. Cover breast portion with foil and put poultry on lowest rack in oven and prepare half an hour, then turn warmth lower to 350F and roast 2 hrs longer, until internal thermometer reads 165F.
6. Remove foil from breast about 45 minutes prior to the poultry is performed.
7. Remove poultry from pan, put on a platter and tent with foil. Allow the poultry relax for 20 minutes before carving.

Making the Gravy

1. Warmth oil inside a large soup pot over medium warmth and add poultry neck and giblets, put some onions and celery and prepare until gently browned, about a few minutes.
2. Add broth, provide a boil, then turn lower to some simmer and prepare half an hour.
3. Strain, getting rid of the solids, and refrigerate broth until available.
4. While poultry rests, pour pan drippings right into a calculating cup and freeze for around fifteen minutes.
5. Skim off any body fat to make this a healthy thanksgiving recipe. Warmth roasted pan over medium warmth and add Riesling, scraping up any browned bits.
6. Pour in giblet broth and skimmed pan drippings and produce to some simmer over medium-high warmth.
7. Whisk in butter until melted, then whisk in flour developing a roux.
8. Prepare until thickened, stirring constantly to prevent protuberances.
9. Stir in chopped herbal treatments and add pepper and salt to taste.

Nutritional Information
Not Applicable, meals may vary.