July 7, 2008
Maximizing Flavor and Moistness In Your Holiday Bird - The Perfect Turkey
Every year I hear the same two questions when discussion of the Thanksgiving bird comes up: “How do I keep the bird from drying out,” and “my bird was moist, but how can I kick up the flavor?”
Both are excellent questions and issues that most of us have faced when preparing the holiday meal. Nothing can kill the thrill of a great holiday meal more than dried out, flavorless turkey. Because it is a very lean meat, turkey doesn’t offer much in the way of fat to flavor and keep the meat moist, so it is important that the bird is prepped prior to cooking. Follow these steps, and you will be surprised by just how good turkey can be.
If you purchased the bird frozen, you will want to allow plenty of time for it to defrost. It is important that before you begin this process the bird be fully defrosted and ready for cooking.
The first step in preparing the perfect turkey is to brine it. I know what you are thinking, but it really does make a difference. Brining a bird serves a number of purposes including cleansing the meat, seasoning and flavoring, and protecting moistness during the roasting process. Brining also assists in firming up the meat, especially in the breast, creating a firmer, more juicy texture as opposed to a soft, dried out feel and taste. To brine is simple: you need a 12-to-14-pound turkey, kosher salt, water and a large stockpot or clean bucket (such as a 5-gallon plastic pail). Remove the giblets and neck from the turkey cavity. (You can use them for making stock.) Rinse the turkey under cold water and pat dry, and place it in the bucket or stock pot. Add the kosher salt and water using a ratio of 1 cup of salt to every 1 gallon of water. Add enough water to cover the turkey by about an inch. Swish the water around to thoroughly dissolve the salt. I also like to add a few tablespoons of one of our dry rubs, usually our Amazing Pork and Poultry Blend, to the brine to add an additional kick of flavor.
Set the bucket in the refrigerator for a minimum of 10 to 12 hours, preferably overnight. If you live in the North and it is cold enough outside, you can cover the pail or pot and set it in your garage or outdoor shed. Just make sure that the temperature is consistently below 38 degrees fahrenheit, but above freezing!!!
Once the bird has set, remove it from the brine and discard the salt-water mixture. Thoroughly rinse the bird to remove any traces of salt. Pat the bird dry and prepare for the next step - injecting!
Now it is often argued that this is an un-necessary step, especially after brining, however you are reading this article because you are looking for turkey with more flavor and moistness. If that is what you want, then this step is a must!
Using an injection needle, which is available at most cooking stores and shops, create a mix of melted butter, white wine, lemon juice, very-finely grated garlic and onion, and your favorite rub. The proportions of each will vary depending on the flavors you want to dominate. Fill the injector needle, and insert into the breast, legs, and thighs pressing the syringe plunger as you slowly pull the needle out of the turkey. You will want to make sure to evenly distribute the injection marinade to achieve full flavor.
Once this has been done, take a stick of butter and tablespoon of your favorite dry rub and create a paste. Take 1/2 this paste, and gently rub it underneath the skin of the turkey, being careful not to tear the skin. Rub the remaining 1/2 on the outside of the turkey skin. This will aid in the crisping of the skin, basting the bird, and add more flavor.
We don’t recommend stuffing your turkeys prior to cooking, as that can be unhealthy and unsafe, so we take advantage of this opportunity to really kick up the flavor and aroma factor! Insert a sprig or two of rosemary, 1 lemon quartered, sage leaves, thyme and plenty of salt into the cavity of the bird. This will aromatize and flavor the meat during the roasting process.
That’s it…the bird is now ready for the oven. We recommend placing the bird in the roaster, breast side up in a V-Rack. Because of the butter we have added, as well as the brining and injection, we are not required to baste. It will baste itself as it cooks. The most important thing at this point is to make sure that you watch the skin and if it begins to brown too much, you lightly cover it with foil. We like to slow roast, so we set the oven to 325 and cook the bird until it registers 170 degrees Fahrenheit on the thermometer at the thigh. We find that going all the way to 180 leaves you with a really dry bird. 170 is still well within the acceptable range for safety, and still maintains the moistness.
While it may seem like a fair amount of effort, the end result is well worth the time and energy. Thanksgiving and Christmas can be stressful times for the home chef, so isn’t it worth it to take a little extra time to ensure that you create a perfect turkey? After all, you take the time to insure your home and car just in case, so why would you do anything less for your tummy and taste buds?