I cooked a turkey for the family this year at Easter (we are not a big ham family), it came out golden brown and juicy, with lots of flavor. Several family members reactions were, WOW, as in, I didn't think turkeys could be this juicy and flavorful, as in, the other 80 turkeys I have at at family events have been dry and forgetful.
My first turkey was probably only 3 or 4 years ago, before I cooked my turkey, I did a little research on the internet and remembered an episode of Alton Brown's show Good Eats from The Food Network. Alton puts a good bit of science behind his cooking and his strategy nails a perfect turkey every time. In summary, low & slow is not the ticket & ignore that plastic button that comes with your turkey. I have yet to try his brine, as my turkeys have been great with out it thus far.
Click
here to see Alton's video. If not a visual person, see recipe below.
Ingredients
- 1 (14 to 16 pound) frozen young turkey
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
So sleep in, use a thermometer and follow the directions, and wow your guests!
First thing that caught our attention was the cost of sandwiches, most everything was $11-14 for a sandwich that came with a couple pickle slices and small cole slaw on the side. Everything looked and sounded pretty good, but one engineer opted to just watch rather then eat based on price.
