Friday, December 1st 2017

Dan’s Perfect Turkey

This Holiday Season, if you want to impress your family and friends with the moistest turkey they have ever savored, try brining.  By doing a brine, you not only increase the moisture content, but you can also introduce flavors to your turkey, from the inside out!

By adding citrus, garlic, and Rosemary you can give your turkey a Tuscan flair.  You will find, you can take your turkey almost anywhere in the world right from the comfort of your kitchen.  Think southwestern, or maybe the aromatics of the Middle east.  How about a turkey trip to China!  Your imagination and your spice cabinet are your only limitations.

Here is a sample of what I’m dreaming about.

Ingredients

1-gallon vegetable broth or stock

1 Cup Kosher Salt

¾ cup light brown sugar

1 large onion, sliced

2 ribs of celery, sliced

4 bay leaves

1 head of garlic, peeled and smashed

6 sprigs of fresh Rosemary

2 fresh lemons, sliced

1 Tablespoon crushed red pepper flakes

1ea clean 5 gallon plastic bucket or a small plastic igloo cooler lined with a smallish garbage bag.

2 Tablespoons Cracked black pepper

 

Procedure

  • Bring all ingredients to boil in a small stock pot and simmer for 5 minutes, stirring to be sure the salt and sugar have dissolved.
  • Remove from heat and add 1 gallon of Ice water to brine to cool.
  • Once the brine is completely cool, pour into a 5-gallon bucket.
  • Place your well rinsed turkey into the brine, taking care to fully submerged the bird. I always like to be sure there is a nice amount of the fruit and herbs in the cavity of the turkey while it brines.
  • Cover and refrigerate. It’s best to brine it overnight, giving it a full 8 to 12 hours.
  • After brining, remove turkey and lightly rinse off and pat dry.
  • Roast the bird as you would normally.

 

Give this moist and delicious Tuscan flavored turkey a try this Thanksgiving!

Written by Dan Joyce

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