I sheepishly
admit that over the years I was spoiled and never had to cook for large family
functions. Sure, I prepared green bean casserole, mac n’ cheese, and deviled
eggs and hauled it to all my mama’s house for Thanksgiving and Christmas Eve
dinners, but I never had to host the entire meal myself. Until about seven
years ago when it was decided that we would begin hosting Thanksgiving at the
Poca house. And I was the star chef.
The first thing I
stressed out about was cooking my first
turkey.
I will admit that
the turkey was NEVER my favorite part of the meal. The turkey was always so
dry. When I say dry, I mean dry. Like puffs-of-sawdust-as-you-chew dry. I
wanted my first turkey to be perfect. Melt-in-your-mouth, succulent and moist,
(and yes you can use moist for other things besides cake. Ahem. That’s another
story).
Back to the
turkey… I began my research.
I first asked my
mama how she cooked hers and filed the information away as “probably not the
way to do it.” (I love my mama. But her turkeys were dry. Dry. Dry. And I
wanted mine moist. Moist. Moist.)
The first thing
suggested to me was to brine the turkey before roasting it. Brine? I knew
nothing of brining. The recommendation was the first my southern ears had ever
heard of brining anything, much less a turkey. The second thing I learned was
what temperature to cook the turkey: 325° F. (Not 350° as formally suggested.)
Aha. I was on to something.
Brining. 325° F. Got
it.
The next thing I
learned was how long to cook the bird. Fifteen to seventeen minutes per pound.
(Not three hours or longer regardless of the size.) I was on my way to becoming
Chef Extraordinaire a la bird.
Brining. 325° F.
Fifteen to seventeen minutes per pound.
And that’s how I
cooked my first turkey. And I must admit it was the most moist, tasty turkey
I’ve ever eaten. And here’s how you do it:
Turkey Roast –
Brine
2 gallons of water
2 cups kosher salt2 cups packed brown sugar
2 tablespoons of poultry seasoning
1 teaspoon sage
Salt and pepper at your discretion
Butter (real butter – salted) – room temperature
1
12-14 pound turkey
The day before you plan to roast your
turkey, prepare your brine solution. Combine 4 cups of the room temperature water
and add the kosher salt, sugar, and spices and mix, stirring until dissolved. (Do
not heat. The kosher salt will NEVER dissolve – I learned this the hard way.) Combine
the 4 cups with the remaining water.
Rinse the turkey inside and out and place it
in a large pot (if you have a large stock pot, that is perfect, if you don’t, you
can use any large container, even your roasting pan if necessary. Cover the
turkey with the brine mixture. If the brine doesn’t cover the entire turkey,
place the bird in the pot breast side up, and then turn over after six hours.
Refrigerate for 12-15 hours.
When ready to roast your turkey, pre-heat
the oven to 325° F.
Remove the turkey from the brine, rinse
under cold running water, pat dry, and rub butter all over the bird and season
with salt and pepper (or any of your favorite spices).
Place the turkey, breast side up, on a rack
in a roasting pan. For moist meat, cover with a foil tent. For browned, crisped
skin, remove the foil the last hour of cooking. Basting isn’t necessary, but
you can baste with pan juices after the foil is removed, which will help with
browning.
Roast for 2.5 to 3 hours (15 to 17 minutes
per pound for an unstuffed bird) or until a thermometer inserted into the
thickest part of the thigh, away from the bone, registers 175 ° F and the
breast reaches 165° F.
Happy Turkey eating!
A few tips:
Frozen turkey – allow time for thawing.
Place frozen turkey (still in packaging) in a shallow pan on the bottom shelf
of refrigerator. Thaw 24 hours for every 4 to 5 pounds. After the bird is
thawed, it will keep in the fridge for up to four days.
Fresh turkeys – are more expensive and have
a shorter shelf life. Do not buy more than two days before you plan to cook it.
Never leave at room temperature for more
than two hours.
Stuffing the bird – I don’t like stuffed
birds, I think the stuffing is gummy, so I have no hints other than the best
way is to bake your stuffing separately!
Next week: how to make southern pan
dressing (aka stuffing). Yum, yum, good!