As I mentioned in yesterday’s post with my mother’s stuffing
recipe, I’ve been in charge of making the Thanksgiving dinner for quite some
time. It was back in 1986 that I was first pressed into service and I’ve been
doing it alone ever since (which I love, by the way – cooking is the best part
of Thanksgiving as far as I’m concerned!). Over the years I’ve experimented
with different ways of roasting the turkey so it would come out both flavorful
and moist. By far, the secret I’m about to share with you is the best way I
have ever roasted a turkey.
The secret? Brining.
Just as brining chicken makes it melt-in-your-mouth moist,
so does it work for turkey. The only difference is that you’re working with a
bigger bird so you have to start the day before to ensure that all those
wonderful flavors in the brine are incorporated in your turkey.
There are no exact measurements to this recipe; just try
throwing in a handful of herbs and spices at a time, adding a bit more for a
large (16 lbs. or more) turkey or less for a small (12 lbs. or under) one.
Roasted Brined Turkey
The day before roasting, clean the turkey and remove
giblets. Cook and save for dressing (see stuffing recipe) or as a treat for
your dogs.
Brine
Enough water to cover your turkey in brining container (at least 2 gallons)
1 ½ cups kosher salt
1/3 cup sugar
Juniper berries
Black peppercorns
Allspice berries
Whole cloves
Fresh thyme and rosemary leaves
Garlic cloves
Bay leaves
Mix together the brining solution in a large container, big
enough to hold your turkey. If you can, store it in your refrigerator
overnight; otherwise, if it’s cold enough (38 degrees or less), you can store
the covered container outside. An ice chest works really well for this because
it’s insulated and won’t allow the turkey to refreeze if left outdoors
overnight.
Roasting the Turkey
The next day, remove the turkey from the brining solution (discard - I usually dump it in the yard)
and pat dry. Stuff the inside cavity with slices of orange and lemon, along
with smashed garlic cloves and fresh sage leaves. Place the turkey, breast side up, in
a roasting pan. Take softened butter and rub it all over the skin. Sprinkle
lightly with salt, pepper and poultry seasoning and cover loosely with foil. Place in low oven,
about 275 degrees. Roast one half hour for every pound, removing each hour and
basting with pan juices.
When drumsticks move freely and meat begins to pull away
from the bone, the turkey is done. Remove it from the oven and let sit on a
platter, tented with foil, for up to half an hour.
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