Photo Caption: Turkey is easier than most people think, especially with this recipe. Credit: Curtis Robert Tyree
Summary: Turkey perfection is within anyones reach, it just takes time and these simple tips.
The holiday season is usually seen as the season of eating; being defined by food centered family gatherings like Thanksgiving and Christmas. Perhaps the most iconic dish of this season is turkey; its a staple at Thanksgiving and at Christmas for many families. For many cooks cooking a turkey is seen as a daunting task when the truth is that it can be quite easy and stress-free. Here are some tips to make sure your turkey comes out perfect with minimal stress.
When buying a turkey, always count how many people will be on hand for the meal, then to figure out what size of bird you need figure on one pound of turkey per person. If there are more than 10, buy two smaller turkeys. The smaller the bird, the faster it takes to cook, therefore making it as juicy and flavorful as possible.
Before the big day, start brining the turkey. Brines are a salty solution meats are put in to ensure juiciness and to enhance flavor. Brines are different than marinades on a couple of different accounts, a lack of oil and most importantly a lack of acid. Brines are nothing more than salt water solutions and can be as easy as just that, salt water. The easiest way to brine a turkey is to use a large water or drink cooler, something in the three-gallon range will work perfectly.
To make a simple turkey brine, in a large pot heat up one gallon of water just enough to dissolve one pound each of salt and brown sugar. Once dissolved, add in one more gallon of cool tap water to bring down the temperature. Then add the turkey to the cooler, pour over the brine and then add one eight pound bag of ice; cover and let sit in a cool, dark place for 12-18 hours.
To cook the turkey, it couldnt be easier. First rinse off the turkey and then pat it dry, removing any moisture. Then coat the turkey in a thin amount of oil, vegetable oil works best, and season with salt and pepper. Make sure to also season the inside of the cavity and then stuff into the cavity one lemon, quartered, 5-10 sprigs of parsley, 2 4-6 inch-long sprigs of rosemary, and finally half of an onion that is sliced into small wedges. Cook in a pre-heated oven at 350 degrees until the deepest parts of the thigh and breast read 165 degrees, it will end up hitting the important 170 degree mark while resting; it should reach this temperature anywhere between one and a half to two hours depending on the size of the turkey. Finally, let it sit, or rest, out of the oven for 10-15 minutes before carving and serving.
The brining will make the turkey incredibly moist and flavorful. Brines help bring in small amounts of salt deep into the meat, seasoning it from within, and the salt also helps to trap more moisture in the meat as well. The steam from the cavity with all the aromatics in it will perfume the meat as it cooks, adding depth of flavor.
An important note, never stuff a turkey with stuffing or dressing, it adds weight and therefore a longer cooking time, drying out the turkey. The stuffing must be cooked to 170 degrees in order to be considered safe, meaning that the meat of the turkey will be dry and leathery by the time the stuffing reaches that temperature, not a good thing. So keep the stuffing out of the bird and youll not only be safer, but also have a better turkey experience.
The holidays are all about family and tradition. Hopefully these tips for your next turkey will enhance that time and become a part of your familys holidays.
What Youll Need:
Large Water Cooler
Roasting Pan
Ingredients:
1 turkey. 6-8 pounds
2 gallons of water
8 pounds of ice
1 pound of salt + 2 teaspoons
1 pound of brown sugar
1 teaspoon cracked pepper
1 lemon
½ medium sweet onion
2 sprigs of rosemary
5-10 sprigs of flat-leaf parsley
