Here it is! The yearly posting of my Perfect Turkey Post! Enjoy, and see the results of last years HERE.
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.
^ Why not start with a fresh Free Range bird? Often, I order a Willie Bird through Williams-Sonoma - but in a pinch you can find one at any decent market.
Meanwhile... 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-$18.
^ The bird in the brine after 12 hours; ^ and NOW: The Terrible Secret. That's right, get a tub of DUCK FAT. I heat the tub gently in warm water until it turns to liquid. (Locally you can find duck fat in the deli section at Central Market, in very limited supply).
With a sturdy injector (again, Williams-Sonoma - I'm not shilling, I just love that place this time of year) 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. 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.)
Be careful of the angle of injection, however - last year I had all my friends awaiting my much ballyhooed perfect turkey... we carved off of one side of the breast. Everyone pleasantly enjoyed the bird. Eventually, their eyes betrayed them. "Wait... what's the big deal here?!" Something was amiss. I knew as well. It was dry. We decided to address the bird. Carving into the other side of the breast - the meat literally gushed with flavorful juices - the intended result. It was obvious that I had injected the offending breast at an angle that not only allowed all the added fat to escape - but the natural juices as well. I forced everyone to eat a piece of the actual "perfect" product - but the moment was lost. Lesson learned. Inject from the top!
OK - back to the plan... from this point 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). Great for the turkey, but the added bonus here is that your house will smell even more amazing.
^ Basically, you form a foil cap over the breast - REMOVING it before you stick it in the oven.
Now 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 it goes, (now at 350°) - roast until the internal temp of the thickest part of the breast reads 158° via a remote thermometer.
NEVER open the oven door. Ever.
Once 158° temp is reached, pull the bird and 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). Truth be told - I have pulled larger birds out at 150°, but I know what I'm doing... Use your best judgment - just don't overcook that sucker!
^ And here we go (a 22 pounder; and a 14lb. bird) - 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.
Click HERE for the results of the 2010 bird!
, it was paid for with Cold Hard Cash, and that's that.
That thing looks delicious.
Posted by: Kyle | November 23, 2010 at 09:04 AM
That turkey looks ridiculously good. I've never injected a bird before, so I'm a bit nervous, but you had me at duck fat. Maybe I'll even have some leftover for some duck fat fries....
Posted by: Sarah | November 23, 2010 at 09:40 AM
Dude...you are rocking the bird. Well done
Posted by: John Larsen | November 23, 2010 at 11:00 AM
This turkey probably tastes so good, it makes you want to slap your grandma...
Posted by: Renay San Miguel | November 23, 2010 at 11:50 AM
Renay - that's about right!
Posted by: TheBrad | November 23, 2010 at 12:09 PM
You just love using them needles...great post. Makes me hungry
Posted by: Alfonso | November 26, 2010 at 12:17 PM
Brad,
Finally got around to making this...I know, its January, but man it is awesome and now we have turkey to snack on all week.
Thanks for the great tips, and now that we have practiced, there is no way my aunt is every doing the thanksgiving turkey ever again.
Posted by: Jill | January 10, 2011 at 12:02 PM
Looks great!
Posted by: Margie Hubbard | November 21, 2011 at 05:32 PM
The longer its being brined the delicious it is, it adds a better flavor, make it more tender and more moist, It will not just make your turkey perfect I think more than perfection.
Posted by: Cooking a Turkey | October 30, 2012 at 09:28 AM
Brad -- when do you put the duck fat on the skin of the bird? Before you put it in the oven, after its roasted for 500 degrees or at some other point?
thanks so much
Posted by: mcb08 | November 20, 2012 at 03:19 PM
I slather it up right before sticking it in the oven!
Posted by: TheBrad | November 20, 2012 at 04:24 PM
Where'd you get your chinois? Have you ever tried a drum sieve for the sauce?
Posted by: John | November 20, 2012 at 04:59 PM
I got the chinois and also a tamis from http://www.jbprince.com
Posted by: TheBrad | November 28, 2012 at 01:59 PM
To celebrate the re-invigoration of said blog, I am sharing a yummy turkey breast brining method and rhubarb orange compote recipe.
Posted by: Istanbul Tours | December 14, 2012 at 12:13 AM
Oftentimes, often the mind dependence is far more tough surmount compared lenders waiting to provide quick cash to those who qualify for it. , Payday Loan UK, qcph,
Posted by: No Credit Check Loans | May 15, 2013 at 05:20 PM
These restrictions can severely limit your travel plans because you cant be of legal age, at least 18 years old. This function is generally not readily available when a money development is taken, so interest begins building cash advance company, apply by telephone, or submit an online application. , Payday Loan, fcr,
Posted by: pay day loans online | May 15, 2013 at 06:35 PM
The borrowed money can be utilized various purposes which can include medical bills, electricity bills, home day application and take out process that they boast only last a couple of hours. Experiencing poor credit will negatively effect your about each of the pay day lenders in your area. , Payday UK, 467282,
Posted by: Fast Cash Loans | May 15, 2013 at 07:49 PM
You may do away with the problem of prolonged application procedures, payday loans will be deposited directly into your bank account. , dwi lawyer, %-((,
Posted by: Payday Loan Lenders Only | May 16, 2013 at 02:06 AM