A brine makes the perfect turkey for Christmas Day
When it comes to Christmas dinner, I’ve always preferred cooking
up another turkey rather than ham, which is what my extended family
usually chooses to do. Even though some people might still be
recuperating from all the turkey at Thanksgiving, I’m ready to go
another round. This year, since we had coupons for $10 off
Butterball turkeys we picked up an extra one in November that has
been waiting in the freezer for the perfect occasion.
A brine makes the perfect turkey for Christmas Day
When it comes to Christmas dinner, I’ve always preferred cooking up another turkey rather than ham, which is what my extended family usually chooses to do. Even though some people might still be recuperating from all the turkey at Thanksgiving, I’m ready to go another round. This year, since we had coupons for $10 off Butterball turkeys we picked up an extra one in November that has been waiting in the freezer for the perfect occasion.
The thing about turkey is that you can flavor it up in many different ways so it doesn’t always have to taste the same. One of the best tricks I learned in recent years is the art of brining a turkey. A brine is basically a dry or wet solution that contains salt and other seasonings. Through a process similar to osmosis the salt brings all the flavors into the meat so not just the surface of the turkey gets the flavors. At Thanksgiving, we tried out a brine that included brown sugar, candied ginger, allspice and black pepper corns. When the turkey came out of the oven, it had all those flavors subtly all the way through the meat. In the past, we’ve also used brines that have included honey, rosemary and other herbs or spices. In addition to adding flavor to the bird, the brine also keeps the meat moist which is great since white turkey meat can sometimes get dried out in the oven.
For those who want to tackle a turkey, try the recipe below. Though it takes some planning ahead since the turkey has to sit in the brine overnight, the result is worth it. And as a side dish, try out the butternut squash bake.
Good Eats Roast Turkey
Recipe courtesy of Alton Brown
For the brine:
1 c. kosher salt
1/2 c. light brown sugar
1 gallon vegetable stock
1 tbsp. black peppercorns
1 1/2 tsp. allspice berries
1 1/2 tsp. chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 c. water
4 sprigs rosemary
6 leaves sage
Canola oil
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.
Butternut squash bake
Recipe courtesy of Kraft
3 butternut squash (7 lb.)
1 c. water
4 oz. (1/2 of 8-oz. pkg.) Philadelphia cream cheese, cubed
1/4 c. packed brown sugar
1/2 tsp. ground red pepper (cayenne)
3 c. jet-puffed miniature marshmallows
Heat oven to 375ºF.
Cut squash in half; remove seeds. Place squash halves, cut-sides down, in 15x10x1-inch pan. Add water. Bake 40 min. or until tender.
Scoop squash flesh into medium bowl; mash well. Add cream cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole.
Heat broiler. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min. or until golden brown. Serve immediately.
