Time To Talk Turkey

We've all had turkey on Thanksgiving.  We all expect turkey on Thanksgiving.  But if we are really honest it's the side dishes that make the meal.  We all love to see that big bird on the table but honestly, don't we also love the Green Bean Casserole, Candied Yams, Stuffing, and Pumpkin Pie even more.  Well all that is about to change.

I want to show you how to cook a turkey so that it really is the best part of your Thanksgiving Day meal.

To end up with a perfectly juicy and flavorful bird we need to start with a fresh bird.  Some frozen kosher birds are also outstanding but I do prefer a fresh turkey.  Thankfully we have Bowman & Landis just up the road.  If you don't have the benefit of a local turkey farmer your grocer should be able to point you in the right direction.  Remember, if you are using a kosher or self-basting bird, there is no need to brine it.  It will only make it too salty.

So once you get your bird you need to clean him well.  Rinse and pat dry with paper towels.  Inside and out.

Next you will need to prepare a brine.  Brining the turkey will cause it to absorb water that is loaded with salt, sugar, and other flavors that will enhance the flavor of your turkey and keep it nice a juicy.

For your brine:

1 Cup of Kosher Salt
1 Cup packed brown sugar
4 oranges quartered and crushed
8 cloves (whole)
1 T of pepper corns
1 gallon of apple cider
8 cloves of garlic (Diced)
1 sprig of rosemary
2 sprigs of thyme
1 gallon of water

Bring half of the water to a boil, add all ingredients except the water and cider.

Ensure that the salt and sugar are dissolved.  Add the water and cider to the brine mixture.

Once the mixture is cooled off Line a 5 gallon bucket with a trash bag or two.

Place your bird into the bag and pour the brine over it. push out all of the air in the bag and tie it off.  Pull the bag out of the bucket and place it in a cooler that is lined with ice.

Let your bird sit in that brine for no less than 24 hours & no longer than 48 hours.  Turning 4 times each day.

Once your bird has bathed in your brine, rinse it off and again pat it dry.  Discard the brine as it is tainted with the blood of your bird and is a cocktail of bad stuff waiting to happen.

Once your bird is dry, let it come up to room temp.  So, let it sit in your roasting pan on the counter for a couple hours.  Once it's up to room temp.  we are almost ready to put it in the oven.

Add some onions, carrots, and celery to the bottom of the roasting pan with some chicken broth to assist with making gravy later.

First generously dust your bird with olive oil, salt, and pepper, inside and out.  Preheat your oven to 425
Using a V-Rack place your bird, breast down, in the rack.  Ensure that your bird is coated with the salt, pepper, and oil on its back side too.

After an hour, remove your bird from the oven.  Flip it breast side up and reduce the heat to 325 and finish cooking for about an hour and a half or so.  Using a thermometer verify that the turkey is at 170 in the thickest part of the breast.

Let the bird rest for 40 min or so prior to slicing it.

This is the recipe that I've been using for years and it is a real hit with the family.  The times are for a fairly large bird, about 20lbs.  You will need to make asjustments based on the turkeys weight.

Enjoy it and don't be afraid to play with the brine a little, try using honey and garlic or even a teriyaki sauce or whatever, have fun with it...

As always, let us know your thoughts and have an amazing Thanksgiving holiday!

Chef Pat CFL