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| Four Steps for the Perfect Turkey |
 YOU WILL NEED:
• A deep roasting pan and rack (V-shaped preferred)
• An internal probe thermometer
• Cooking spray
• Aluminum foil
• Brining bag
STEP 1: Take the time to brine.
We recommend brining before roasting to help poultry absorb moisture and retain its juices throughout the cooking process. As a bonus, brining your bird infuses it with lots of additional flavor. All brine recipes listed are for a 20 pound turkey.
BASIC BRINE RECIPE
1 gallon water, divided use
2/3 c granulated sugar
1 lb kosher salt (make sure to use kosher salt- table
salts will pickle your turkey!)
In a stockpot over high heat, combine 2 quarts of water with sugar and salt. Stir until dissolved. Remove from heat and let cool. Add the remaining water and refrigerate until ready to use, or at least two hours.
MAPLE-INFUSED BRINE RECIPE
3 quarts water
4 c apple cider
1/2 c maple syrup
1 lb kosher salt (make sure to use kosher salt- table
salts will pickle your turkey!)
In a stockpot over high heat, combine 2 quarts of water with salt. Stir until dissolved. Remove from heat and let cool. Stir in remaining quart of water, apple cider and maple syrup. Refrigerate until ready to use, or at least two hours.
For brining: Rinse the turkey well and remove anything from the cavity of the bird (internal organs, etc.). Open the brining bag and pour in the chilled brining liquid. Place the turkey in the brining bag and secure the bag tightly around the turkey, forcing the liquid to cover the outside of the bird. Place this bag in a roasting pan and place in the refrigerator. (The roasting pan will prevent the possibility of drippings from getting into the refrigerator.) Allow turkey to brine at least 12 to 18 hours. When you’re ready to roast your turkey, remove it from the brining bag and rinse it well. Pat it dry and proceed with your roasting plans.
TURKEY ROASTING TIPS
STEP 2: Fill the cavity with aromatics.
There are many good reasons not to stuff a turkey, but one major reason is that the stuffing adds to your work without adding any additional flavor to your turkey. Instead, infuse your bird from the inside out with these aromatics:
• Herbs (such as sage, thyme, rosemary or lavender)
• A few stalks of celery and a few carrots (roughly chopped)
• 1 apple, cut in half
• Lemon zest
• Garlic cloves
Place these simple items into the cavity of the bird, but don’t overstuff. Give the aromatics room to breathe.
STEP 3: Give your turkey a Thanksgiving rub down.
Mix your favorite herbs and seasonings into a softened stick of unsalted butter. Use your hands to evenly distribute the butter all over the turkey. You can even make a few small slits in the skin and smear butter into those openings as well.
Some delicious combinations:
• 2-3 Tbls fresh sage, minced; ½ tsp salt; 1 tsp ground black pepper
• 2 tsp cumin; 3 tsp ground coriander; 1 tsp salt
• 2-3 Tbls fresh thyme, minced; 3 tsp white pepper; 1 tsp salt
STEP 4: Get ready to roast.
Preheat oven to 500°. Fold a large piece of aluminum foil into a tent shape that will
completely cover the breast meat and coat the underside with cooking spray. Set
your foil “turkey shield” aside.
Set the turkey on the rack in the roasting pan. Roast it for 30 minutes or until the skin
is nicely browned. Remove the bird from the oven and reduce oven temperature to
350°. Place aluminum foil turkey shield over the breast meat and insert your internal
probe thermometer through the foil into the deepest part of the breast, making sure
to avoid bone. If your thermometer has a notification option, set it to notify you when
the breast meat has reached 165°.
It is unnecessary to baste the turkey, as the turkey’s skin will prevent the basting
from adding any additional moisture. Continuing to open the oven will increase the
cooking time, as the oven will lose heat. A 20-pound bird will cook using this method
in about three hours. Once the thermometer registers 165°, remove the turkey from
the oven, tent it with additional aluminum foil and allow it to rest for at least 30 minutes
so that it will retain its juices. Carve and enjoy. |
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