Wednesday, November 27, 2019

2 Secrets to a Moist, Tasty Turkey

Secret # 1:
Brine your Turkey

Adoring Family Brine Recipe
1 Gallon Vegetable Stock
1 Cup salt
1/2 Cup Brown Sugar
2 Tbsp.Sage
1 Tbsp. RoseMaria Blend from Dean Jacob's 
1 Tbsp. Black Peppercorns
Bring to a boil and then cool.

Remove anything in the turkey cavity such a giblets and neck. Submerge turkey in the brine and add one gallon of heavily iced water. Let Turkey marinate in the brine for 6-8 hours. 

I love this Good Eats episode which is hilariously dated with the mention of a pager and a Teen Magazine (Pinterest and VSCO have taken the place of the TEEN mag) but I LOVE the information presented and the science behind WHY a brine is crucial to a moist turkey.

I've mentioned how we love Alton Brown in this post back in 2015. I was binge watching Good Eats during this time and I am excited that there are new episodes out. I enjoy Alton's recipes and explanation as to why his cooking methods work the way they do. 
I have brined my turkey every year except one and let me tell you, I can tell a tremendous difference. So much so that I will ALWAYS brine my turkey!!! Try it. You won't be disappointed. 

Secret # 2
Slow Roast Your Turkey

I roast my turkey for 1 hour at 350 (this brings the turkey up to a safe temp) and then turn the heat down to 200 and roast for one hour per pound of Turkey. It's important that you make a foil tent in order to keep the moisture in your turkey and this will baste your turkey automatically. Takes all the work out of making a turkey! To make a foil tent, simply take two long pieces of foil and place together, fold the tops together so you can open and have one very large piece of foil. place over your turkey and make sure you fold all the foil over your pan so the turkey is completely enclosed. 

Now, I have heard people all over the internet saying this is not a safe way to cook a turkey, that slow and low allows bacteria a chance to breed. The salt in the brine of the turkey prevents this as well as roasting for one hour at 350. FoodSafety.Gov says the safe internal temp for cooking poultry is 160 so I think we are more than covered. I have slow cooked my turkey like this for 13 years and never had anything but rave reviews. I did want to put this out there so you know this is my recipe and you are using this at your own disclosure. 

So that's it guys, two simple things you can do to make cooking your turkey easy yet exceptionally moist and flavorful. 
My dad says this turkey is the BEST he has ever had and he is definitely a tough critic
I will post pics of this year's turkey later this week.

Thank you all for reading, I hope this helps you make your best turkey ever!
Happy Thanksgiving and many blessings to all of you!
Grace and peace,
Adoring Family

No comments:

Post a Comment