By: ~~go with the flow~~
Source: http://answers.yahoo.com/question/index?qid=20091112152743AAqjtap
keyword: turkey recipes thanksgiving
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21 Comments
I owe a lot to Alton Brown of the show Good Eats for blowing that “low and slow” cooking fallacy, too. The longer the cooking time, the more the meat dries out. No more 6 to 8 hour turkeys.Yay. (You can see the entire episode “Romancing the Bird” in parts on youtube. Very entertaining and enlightening).
I like cooking turkeys through the year and experiment with different flavors.
But here is how I do it for T-day because it’s everyone’s favorite:
Day or two before– Make brine (1 gallon broth or stock, 1 cup salt, 1/2 cup honey, peppercorns, couple of teaspoons of ground turkey seasoning). Boil, dissolve solids, cool it down, put it in the fridge.
Early T-day Morning at 4-5 am: Pour brine in a large pot, cooler, clean bucket, etc. Add 1 gallon ice water. Put the turkey in. Go back to bed. Turn it over when I get up again around 8.
Around 1 pm: Take the turkey out of the brine and put it on a roasting rack. Fold & tuck the wings underneath. Throw some fresh herbs, half an onion and some garlic cloves in the cavity. Insert a probe thermometer into the breast. Brush it with a light coating of vegetable oil.
Preheat oven to 500 degrees. Put it in for 30 minutes. Put a piece of foil over the breast to slow down the cooking. Lower the oven to 350 degrees.
Cook for an additional 1 1/2 to 2 1/2 hours, depending on the size, till the thermometer says it reaches 161 degrees.
Take it out and let it rest for 30 minutes before carving. As it rests, I throw my casserole dishes (stuffing, sweet potatoes, etc.) into the oven.