(re-posting for your Thanksgiving enjoyment!)
You see, most everyone who has tasted my holiday turkey agrees that it pretty much is the best thing going. So you'll have to take note now, as I will probably be mean and take it down before next Thanksgiving - because, frankly, I don't need the competition. You may find the following disturbing - but these are the waters. You have been warned.
^ I refuse to debate - so brine. I always buy the Williams-Sonoma Brine-of-the-year - it's my own holiday tradition and always just lovely - for $16. NOW: The Secret. That's right, get a tub of DUCK FAT. I heat the tub gently in warm water until it turns to liquid.
With a sturdy injector (again, Williams-Sonoma) start stickin'. At least three good doses in each side of the breast, and a couple in each thigh. It's awesome - the bird swells in a great way! It's just not right when you think about what you're doing - but go ahead. You will notice some fat seems to be collecting under the skin as the meat seeps - perfect. I had a split holiday this year, so I did a small 10-12lb bird this time - usually do a 20lb+. You'll end up with about half to 3/4 a tub IN the bird, then slather the rest on the outer skin. (I usually have two tubs, keeping one cool so the fat is solid for spreading on the skin.)
Now, I just follow Alton Brown's classic turkey roasting guidelines - I've tested others, his method is best.
^ Stuffed with aromatics (Apple, Onion, Cinnamon Stick, Rosemary & Sage).
Basically, you form a foil cap over the breast before you stick it in the oven - then remove it for the first step: Roast for 30 mins. at 500°. You'll then have this:
...good. Now put the foil cap back on the breast and back into the oven, (now at 350°) and roast until the internal temp of the thickest part of the breast reads 158° via a remote thermometer. NEVER open the oven door. Ever. Let it rest 15-30 mins under a foil tent, the bird will continue to cook and bring the internal temp up to 165°. The problem with most turkeys is that they are left in the oven far to long (those little red pop-up things go off at 180° - guaranteeing a terribly dry turkey).
^ And here we go - it's unreal. The moistest-est turkey ever. No lie.
Oh, I also like to make my own Jellied Cranberry Sauce - recipe on the bag, but I pass it through a chinois and get amazing results - even the haters agree! Have at it kids... and again - you were warned.
, it was paid for with Cold Hard Cash, and that's that.
That's a damned fine looking bird!
Posted by: SD | December 17, 2008 at 02:30 PM
I think I just drooled.
Posted by: Carol | December 17, 2008 at 03:02 PM
Thanks! Now I have to cook a turkey.
Posted by: Pete K | December 17, 2008 at 04:24 PM
Nice turkey porn, Brad.
And, thanks for standing up for brining.
I've got a big thermos jug that I now use regularly for brining chickens.
Posted by: Tim Cole | December 17, 2008 at 06:57 PM
Alton Brown really knows his food. It took me a long time to get into his show because of his unusual sense of humor, but now I'm happily hooked!
Posted by: foodczar | December 20, 2008 at 11:58 AM
You really know your way around a needle, amico!
Posted by: Alfonso | December 23, 2008 at 08:37 AM
And you know how to recycle a blog real fine too, brothah!
Posted by: Alfonso | November 21, 2009 at 06:26 PM
AC: I make it nice... for the people!
Posted by: TheBrad | November 21, 2009 at 06:49 PM
Yeah, your turkey still rules. Now let's see those Dos Brisas photos!
Posted by: Gelless | November 25, 2009 at 02:37 PM
Turkey injected with oodles of duck fat! Now, we're talking. I'd be giving thanks for a bird like that on Thanksgiving.
Posted by: Carolyn Jung | December 16, 2009 at 12:34 AM