|
Brining the Bird |
|
|
Simple Steps to Simply Delicious Turkey
|
|
|
Getting the Bath Water Ready |
|
 |
 |
|
Add 2 cups of table salt to 2 gallons of cold water into a
container large enough to hold your bird. Mix it well
until dissolved
|
|
|
Work with care. Nobody wants a tummy ache . . . |
|
 |
 |
|
Remove and reserve the neck and giblets for gravy. Work cleanly
and use bleach to disinfect surfaces that come into contact with
the turkey and your hands
|
|
|
Soaking in the Tub |
|
 |
 |
| Submerge the turkey in the brine, completely covered, and put it in the refrigerator for 4 hours. If the bird is too big, or the fridge too full, put the brined birdie in a cooler with adequate ice packs. | |
|
Final Rinse and Rubdown |
|
 |
 |
| Rinse thoroughly under cold running water, inside and out. Pat dry with a clean towel and be sure to dry the cavities. | |
|
Left Hanging Out to Dry |
|
 |
|
| For a crispy skin, after toweling the excess water, allow the turkey to air dry overnight in the refrigerator, uncovered. This step, although optional, is recommended. | |
|
No Artificial Flavorings |
|
 |
 |
| Aromatics and butter add to the flavor of our brined turkey and contribute to the pan drippings destined for gravy | |
|
Tied Up In Knots |
|
 |
 |
|
A simple truss with kitchen string keeps
things from flopping about (click HERE to see a photo illustration of a simple truss) |
|
|
Beauty Cream |
|
 |
 |
| Unsalted butter adds to the flavor and helps with color. This bird begins its journey in the tanning booth, breast down | |
|
Rotated, Roasted, Rested, and Ready |
|
 |
 |
|
After roasting almost an hour belly down,
it’s turned on one side for a while, and then the other.
Finally, 3 hours later, it finishes breast up.
|
|