Let's Talk Turkey

Greetings!

The holidays are upon us again and the biggest food event of the year is just around the corner!  For dedicated, 'foodies' such as myself and countless others, this is the pinnacle of our American food celebration!

When Saveur, Bon Appetite, Gourmet and other glossies hit the newsstands in early October, complete with photos of perfectly roasted birds, my husband, Jack, a professional chef and I, an avid gourmet, though not by profession, become giddy with anticipation!  

We prepare for this holiday with much the same zeal and thoroughness as a climber prepares an assault on Mt Everest. In honor of this unique event we want to share our favorite tips and recipes for an awe inspiring, gut bustin' Thanksgiving dinner!

I want start with the Glorious Bird.  In subsequent communications I will delve into side dishes, desserts and wine.  In the meantime…Let’s Talk Turkey!

BRINING

According to Martha Stewart, “It’s a good thing!”

In the Goldsmith household, brining is a ‘must do’ first step in preparing the bird.  Regardless of whether you roast, smoke, grill or deep fry, brining will insure the most flavorful and juicy poultry.  Good poultry brine consists of various combinations of water, salt, herbs, spices, and often sugar, honey or molasses.  We suggest you experiment with other meats such as pork or chicken.  That way when it comes time to feed your guests, you will have perfected your craft! Below is a brining recipe from Alton Brown, give it a try and let us know how it worked for you.

 TIPS & TRICKS FROM PROFEESIONAL CHEFS AROUND THE COUNTRY:

1. Never brine in a garbage bag or ordinary household bucket!  Check local restaurants for food grade plastic buckets.

2. If fridge space is an issue, try a non-Styrofoam cooler, as Styrofoam may impart an unsavory flavor to your bird.  Also, you might consider cutting up your turkey prior to the brining process.  Cutting and deboning also cuts your roasting time to about one hour!

3. Be sure to rinse your bird and pat dry after brining, rub with olive oil or clarified butter before roasting.

4. Professional chefs cook only with Kosher salt, Sea Salt, Fleur de Sel and other artisanal salts.  Refrain from using your table salt, which only serves to make your food salty and does nothing to enhance the actual flavor. 

5. To avoid exposing yourself and your guests to food borne illnesses, stuff the cavity of the bird with lemon halves, fresh herbs, and other aromatics; baked your prepared stuffing separately.

If you have specific cooking questions please inquire by email and either Jack or I will be happy to help.  ENJOY!!

 The Holidays can be crazy and the last thing you need is the stress of buying or selling a home!  Though primarily known for brokering Bed and Breakfast Inns, and commercial properties, we also specialize in working with families to meet their residential sales or purchasing needs. It would be our pleasure to serve you!

                 

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions:
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.