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Emeril's "Funky" Brined Turkey

"We're not building a rocket ship here,
we're cooking - plain and simple."
~ Emeril Lagasse

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Emeril’s ‘Funky’ Brined Turkey

"The turkey absorbs moisture and seasoning during the overnight brining
process, which ensures a moist, flavorful bird that doesn’t require basting.
You’re just not going to believe how tender and juicy this turkey is!"

This recipe was featured on Good Morning America (Thanksgiving, 2000).

Makes 4 to 6 servings.

One turkey breast, about 6 1/2 pounds
2 jalapeños, minced, with their seeds
2 oranges, cut in half
3/4 cup fresh orange juice
1 cup fresh lemon juice
1 cup chopped yellow onions
1 cup light brown sugar
1 cup kosher salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon dried Mexican oregano,
or regular dried oregano
1 tablespoon vegetable oil
1 tablespoon Emeril’s Original Essence

Emeril’s Original Essence:
2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all of the ingredients together and store in an airtight container. Can
be stored for up to 3 months. Note: this recipe makes about 3/4 cup

Directions for Turkey

1. Put the turkey in a large colander and rinse under cold running water.
Pat dry with paper towels and set aside.
2. To make the brining liquid, combine the first set of ingredients above (everything except the vegetable oil and the Emeril’s Essence) with 1 gallon of water in a large non-reactive container or a large glass bowl. Stir to dissolve the sugar and salt.
3. Place the turkey breast in the non-reactive container with the brining
liquid. If you don't have a large non-reactive container, place the turkey breast into a large plastic or Ziploc bag. Carefully pour the brining liquid
into the plastic bag with the turkey breast. Place the plastic bag (with the turkey breast and the brining liquid) inside a large container in the
refrigerator in case it should leak or drip. Refrigerate at least 12 hours,
and up to 24 hours. Turn the turkey periodically to ensure that the
turkey is evenly marinated.
4. Preheat the oven to 375 degrees F. Remove the turkey from the brine
and put it in a large, heavy roasting pan, breast side up. Pat dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle the outside and
the cavity of the turkey with the Emeril’s Essence. Roast until deep golden brown, and an internal temperature registers 165 degrees F. on an instant-read thermometer, about 1 hour and 45 minutes.
5. Remove from the oven and let stand in the roasting pan or on a serving platter for 15 minutes before carving.
 

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