Cooking Lesson #531: Brine Procedure & Roasting Thanksgiving Turkey

…from the Perspectives’ Holiday Kitchen

How you doin’? It that’s time in the season when we are thinking about Thanksgiving dinner. This year’s feast will be more expensive than ever before—so don’t mess it up! No dish has more riding on its success than the holiday turkey. Unfortunately, turkey loses its natural juices the longer it cooks. Fortunately, we have the solution—brining. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful holiday feast.
 
Prep time:  13 hours, 20 minutes standing time
Cooking time:  Varies
Yield:  10-12 servings
 
Ingredients 
1 cup coarse kosher salt (I prefer Morton)
1 cup granulated sugar
2 gallons of cool water
12 to 15 pound fresh, whole, bone-in-skin-on turkey, rinsed and patted dry
8 tablespoons unsalted butter, divided (5 tablespoons softened and 3 melted)
1/2 teaspoon ground black pepper
1 cup white wine, chicken broth or water
 
Directions
To make the brine

1. Combine kosher salt and sugar in cool water in a large, clean stockpot until completely dissolved.
2. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours.
3. Remove the turkey from the brine, and rinse inside and out under cool running water for several minutes to remove all traces of salt.
4. Pat dry with a paper towel.

To roast the turkey (quick recipe)

1. Mix the 5 tablespoons of softened butter with the pepper.
2. Place the turkey on rack in a roasting pan breast side down.
3. Rub the seasoned butter under the skin.
4. Brush the skin with the melted butter.
5. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
6. Roast turkey at 450° F for 25 minutes, baste and then rotate the roasting pan.
7. Continue roasting until the skin turns golden brown about an additional 25 minutes; baste again.
8. Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165° F.
9. Remove the turkey from the oven. Let stand for 20 minutes before carving.

ChefSecret: 

• To short cut to a 4-5 hour brine time: use 2 cups of coarse kosher salt and 2 cups of sugar. Cover and refrigerate for 4 to 5 hours.
• Do NOT brine your turkey if it includes “basting” liquids that contain salt.
• Feel free to add herbs and seasoning to your brine. Stuff the turkey cavity with lemon, garlic and more herbs.

Quip of the Day: “What if today, we were thankful for everything we have?”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday.

#ThanksgivingRecipes #Thanksgiving #RoastTurkey #Brine #UpsideDownTurkey #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
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