Cooking the perfect turkey revealed

10 Nov

Thanksgiving is coming and the turkey is the traditional centerpiece. There are countless recipes for Thanksgiving poultry, from deep-frying, aromatic stuffing and injectors but the secret to a moist delicious bird is in the prep work. All that is needed to cook a great turkey is a little know how and a simple brine recipe.

The brining basics

Brining creates an amazing juicy tender bird with flavors throughout the entire turkey. No poultry injectors needed, just soak your bird in a simple brine solution 24 hours before cooking and enjoy the complements. But what is brine? Brine is a salt water solution with herbs that sucks the inner juices out of the turkey and then rehydrates it full of flavor.

Getting started

Plan ahead. You need to start soaking your thawed turkey in the brine solution 24 hours before you plan to cook. A general rule is to select a bird that offers 1 to 1 ½ pounds for every guest. If you buy a frozen turkey it takes about one day to thaw every four pounds. Some local supermarkets offer last minute turkey sales but its best to plan ahead.

•2 gallons of water
•2 cups kosher salt
•1 cup light brown sugar
•Any herbs you like (Pepper, allspice, rosemary, sage, bay leaves. Etc.)

1. Combine all ingredients in a large pot and boil to dissolve salt

2. Let cool then fill a large container with the solution and submerge your turkey. (roasting bags, large pots even a cooler can work)

3. Place the container with the brine and your bird (with the inners removed) in the refrigerator or in a cold area; add ice to the solution if needed.

4. Leave the bird in the solution for 24 hours; turning once

Cooking your perfect turkey

Preheat the oven to 500 degrees and rinse off the turkey with cold water and pat dry with paper towels. Place in a roasting pan and coat the skin generously with canola oil. Roast on the lowest level in the oven for 30 minutes and then reduce the temperature to 325 degrees and cook until done (161 degrees F internal turkey temperature). Allow the turkey to rest after cooking for 15 minutes.


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