Turkey Countdown - T minus Seven...

Turkey Day - One week away!

I honestly have no idea where the year has gone already.  Seems like it was just summer, and now it's snowing outside - that reminds me, I left my Rosemary plant outside last night...it's not doing very well, so we'll see if this kills it or invigorates it a little.

I do enjoy Thanksgiving, after all it is a holiday that revolves around family, football and food...the three "F's".  Usually we go to my Mom and Dad's for dinner with the extended family.  We need to be there about an hour early to make the gravy and help carve the bird(s).  I'm kind of known for my gravy and my green bean casserole (it's a variation on the basic, but I saute garlic and onions with white wine and add my own touch to things).

Anyway, about five years ago I began brineing my birds at home and suggested to my Mom that she do the same.  I don't think I'll ever prepare a turkey in another way...fresh, moist, and delicious! What leftovers there are reheat perfectly and what is used cold is super moist and tender...YUM!

Here's what I do (still haven't figured out how to do this with a Convection Oven yet, so this is with a regular oven):

Brined Roast Turkey

1  14-16 lb. Frozen young turkey

Brine:

1 cup Kosher salt

1/2 cup brown sugar

1 gallon vegetable stock
2 Bay leaves

1 Tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 gallon heavily iced water

Aromatics:

Season salt and pepper

1/2 onion - large chunks

4 Rosemary sprigs 

4 Sage leaves 

4 Whole garlic cloves

1/2 lemon

1/2 stalk celery or celery tops

How to:

2 days or so before cooking:

Begin thawing bird in a refrigerator/cooler not to exceed 38°F.  If necessary, put bird in a large (5 gal) bucket/plastic (food grade) bin and run cool water over submerged bird until thawed (usually about 3 hours or so).

Combine the salt, sugar, stock, bay leaves, peppercorns and allspice in a large stockpot over medium-high heat.  Stir to dissolve solids and bring to a boil.  Remove brine from heat, cool to room temperature and refrigerate.

The day before cooking:

Combine the brine and iced water in the large bucket.  Place the thawed turkey, breast side down, in brine.  If necessary, weigh down the bird to ensure it is fully covered in the liquid. Cover, and refrigerate for 8 to 20 hours, turning the bird once halfway through brining.

The day of cooking:

Preheat oven to 450°F.  Remove bird from the brine and rinse both inside and out with cold water.  Discard the brine.

Place the bird on a roasting rack in a shallow roasting pan or sheet pan and pat dry with paper towels.

Lightly use Season salt and pepper inside the cavity of the bird, then stuff with onion, rosemary, sage, garlic, lemon and celery.

Lightly use season salt and pepper on the outside of the bird, then tuck wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on the lowest rack in the oven at 450°F for 25 minutes.  Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F. Set thermometer alarm to 160°F.  A 14-16 lb. bird should require a total of 2 - 2 1/2 hours of roasting.  Let the turkey rest, loosely covered with foil for 15 minutes before carving.

I hope you enjoy your Thanksgiving as much as I'm going to!