Best Turkey Ever!
I hope you all had a wonderful Thanksgiving. Both of our children, one a civilian again and the other a nurse, were at the table with us this year and, believe me, we gave thanks.
Taking a cue from Alton at I'mNotEmeril (I think he really is but don't tell anyone), I'd like to share the turkey recipe I've used for a couple of years now. It is scrumptious and just about fool proof. As a blogger, it seems appropriate that the recipe was found on the internet.
Alice Waters' Brine Recipe:
The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.
2-1/2 gallons cold water
2 cups kosher salt
1 cup brown(white is OK) sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. (I use a big pot intended for canning tomatoes. The turkey this year weighed 19 lbs. and was a perfect fit.)
Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. (I don't measure the water, just eyeball it. After you put the turkey in you can add water to cover it. I also put the turkey in breast side down.)
Refrigerate poultry in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
When ready to roast, remove turkey from brine and rinse thouroughly. No need to salt the cavity of the turkey because it has already been salted with the brine.
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. (We use traditional homemade stuffing instead, and added mushrooms this year. Yum.)
Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees. (Thank heaven for those little pop-up things.)
The drippings make wonderful gravy - no additional seasoning needed and the turkey skin is deliciously crispy. Try it this Christmas!
Taking a cue from Alton at I'mNotEmeril (I think he really is but don't tell anyone), I'd like to share the turkey recipe I've used for a couple of years now. It is scrumptious and just about fool proof. As a blogger, it seems appropriate that the recipe was found on the internet.
Alice Waters' Brine Recipe:
The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.
2-1/2 gallons cold water
2 cups kosher salt
1 cup brown(white is OK) sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. (I use a big pot intended for canning tomatoes. The turkey this year weighed 19 lbs. and was a perfect fit.)
Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. (I don't measure the water, just eyeball it. After you put the turkey in you can add water to cover it. I also put the turkey in breast side down.)
Refrigerate poultry in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
When ready to roast, remove turkey from brine and rinse thouroughly. No need to salt the cavity of the turkey because it has already been salted with the brine.
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. (We use traditional homemade stuffing instead, and added mushrooms this year. Yum.)
Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees. (Thank heaven for those little pop-up things.)
The drippings make wonderful gravy - no additional seasoning needed and the turkey skin is deliciously crispy. Try it this Christmas!
Labels: life
posted by f mcdonald at 12:42 PM
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