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Ingredients
- 1 Fresh Turkey
- 2 cups kosher salt
- 3/4 cups sugar
- 1/3 cup pickling seasoning
- 3 gallons of water
- Onions
- Garlic
- Fresh thyme
- Sage
- Rosemary
- Celery
- Orange Vanilla Cranberry Sauce
Details
Preparation
Step 1
1. Buy a fresh Turkey.
2. Brine the Turkey. Brining tenderizes and moistens the meat making a far more juicy turkey. To brine, add 2 cups kosher salt, 3/4 cups sugar and 1/3 cup pickling seasoning to 3 gallons of water. The turkey needs to be submerged in the brine overnight. If you lack refrigerator space you can place the turkey in a cooler with ice packs for a quick brine of 4 to 6 hours. After brining, rinse and let air dry in the refrigerator for 2 - 3 hours.
3. Do not stuff the turkey with dressing. Stuffing requires a longer roasting time that dries out the meat. It is ok and a good idea to stuff the meat with fresh herbs and vegetables that flavor the meat. Use onions, garlic, fresh thyme, sage, rosemary and celery. Also, place fresh herbs under the turkey while cooking.
4. Baste during roasting. Basting during the roasting proccess gives the turkey added flavor and color. You may use the natural juices, butter, or a marinade.
5. Turn over during roasting. Start roasting with the breast side down turning half way through the cooking process. If cooking a smaller turkey, roast with the breast down, turn to the left side, then to the right side and finish up with the breast up for browning.
6. Do not roast over 160 degrees (internal temperature). Turkeys should be roasted in a 325 degree oven until the center thickest part of the turkey breast is 160 degrees. Over 160 degrees will result in a dry turkey.
7. Turkey should be served with cranberry sauce. Not just any sauce -- Chef Brad's Orange Vanilla Cranberry Sauce. It is the best and you should make sure you have plenty on hand. A little turkey with a lot of sauce is the best way to eat it.
Happy eating and Happy Holidays.
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