{Horn of Plenty} Dazzle Your Dinner Guests!

We are talking turkey today people and if you’ve never brined your bird you may want to listen up. This has been my secret to moist delicious turkey bliss for years now. Trust Me. It’s simple to do and makes all the difference in the world. So why not impress your guests this year and have them talking turkey-succulent, melt-in-your-mouth turkey that is.

This is an EASY process so don’t let this lengthy post fool you. I am including some tips so there will be no surprises for you, as I do not have a turkey hotline available on Thanksgiving day, though I would love to hear your progress. Twitter??

First, you will you need the appropriate equipment. Also known as-”how to get your kitchen-shy man involved”.  If your guy doesn’t like to help in the kitchen we’ve got the perfect task for him. Have him run over to Home Depot to pick up a brand new 5 gallon bucket with lid. Some dudes are always looking for an excuse to go there anyway so you’ll score some major brownie points by insisting that he has to go there ASAP.  Of course if you are cooking up some gigantic pterodactyl size turkey you will need to find a larger vessel.

Ingredients:

• 1 1/2 c kosher salt
• 3/4 c brown sugar
• 8 cups (64 oz) vegetable or chicken broth
• 1 T black peppercorns
• 1 T allspice berries
• 1 gallon of COLD water
• 3 bay leaves
• 1 onion cut into quarters
• fresh or ground sage

Combine the salt, sugar, broth, peppercorns and allspice in a stockpot over medium -high heat. Stir to dissolve the sugar and salt. Remove from heat and cool completely. Add the cooled brine and the cold water to the bucket. Immerse turkey  letting the cavity fill with liquid. Make sure you have removed the neck and the bag with gizzard and organ meat first.  Add the bay leaves, onion and sage. Feel free to add a small amount of other spices or herbs as well. Don’t go too crazy, but in the past I have added a sliced carrot, celery, and one year I was making fennel gratin and added a few fennel tops. You get the picture.

Tip: You must keep the turkey cold. No salmonella as a side dish thank you very much. Obviously you won’t be storing the bathing turkey and it’s tub in the fridge. I use a frozen turkey that is not quite defrosted by Wednesday.  I add some ice to the water when I add the turkey. I check water temp and add ice if needed before bedtime and check again 1st thing in the morning. Keeping the turkey cold has never been difficult, even when I lived in the desert. Try a cool garage, basement, fire escape, patio, etc. for the salt bath slumber and if it’s sleeping outside place a brick or heavy object over the lid so no varmints knock it over or heaven forbid-try to eat it.

When you are ready to stuff and roast simply remove the turkey and give it a good rinse inside and out. It’s easiest to dump the brine down the toilet and wash the bucket outside.

Tip: You must remember that the salty brine keeps the moisture in. Translation-you must adjust your gravy method.  You will hardly get any drippings. Fear not!  Don’t worry about basting your bird either. Honestly, I’m a lazy baster and my birds have all come out beautifully browned and crispy. Of course you can always use butter (or butter melted into chicken broth) to baste with. And dare I say that I  know some folks that use bacon grease. But back to the gravy- I purchase turkey legs and/or wings  and brown them in a pot, adding the neck, gizzard and organ meat. I then add water and slowly simmer to create a broth. I will also add a large bunch of fresh herbs, onion, celery. All this will get strained out later. I later make a roux to thicken the gravy. Hello delicious smelling kitchen.

One final tip to juicy deliciousness -please don’t overcook your turkey. If you overcook the bird there is no method on earth that will help you maintain moistness.  A meat thermometer will come in handy for this.

photos via Martha Stewart Living

Tagged as: recipe, thanksgiving