Friday, November 19, 2010
Here's the turkey recipe I'm using this year. It's from www.finecooking.com and is a four day dry brine process. How do you cook your turkey?
2 Tbs. chopped fresh thyme
2 Tbs. chopped fresh sage
2 tsp. chopped fresh rosemary
1 Tbs. extra-virgin olive oil
One 16-lb. turkey, preferably fresh (not kosher or self-basting)
2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
Herb Gravy for a Brined Turkey (optional)
Dry brine the turkey
Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.
Rub the herb mixture on the meat, under the skin. Pat the skin back into place.
Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
Refrigerate the turkey, turning it over every day, for 3 days.
Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).
Roast the turkey
Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle. If making the gravy, do so while the turkey rests.
Store leftover meat and the turkey carcass in the refrigerator for up to 3 days and in the freezer for up to 3 months.
nutrition information (per serving):
Calories (kcal): 510; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 7; Protein (g): 68; Monounsaturated Fat (g): 8; Carbohydrates (g): 0; Polyunsaturated Fat (g): 6; Sodium (mg): 1500; Cholesterol (mg): 200; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 107, pp. 51
November 18, 2010
Have a great weekend - I'll be prepping for turkey day!