Do you want incredibly moist, delicious, perfectly roasted and golden turkey every time? Look no further! This Brined and Roasted Turkey turns out perfect every time!
The task of cooking a turkey for Thanksgiving is daunting. There are too many expectations and if you ever attended culinary school the expectations get even higher. But seriously, do you think professional chefs cook Thanksgiving turkeys all the time? Ah… no!
For years, I stressed over the perfect turkey. Every time someone else in the family offered to cook the bird I sighed in relief! I would offer to make all the sides and do all the dishes as long as the responsibility rested with someone else.
Some years no one would offer, so I would try different recipes and techniques. I particularly remember the year I set a paper bag on fire while putting the turkey in the oven (good times!)
About 5 years ago, I decided to brine my turkey and my life changed forever ~ all the “thanksgiving-turkey-anxiety” flew away!
Brined and Roasted Turkey
No matter how you want to season your turkey – with herbs, butter, Cajun spices, fruits or with your great great great grandma’s secret recipe; one thing that always delivers a moist turkey is a brine.
What’s a brine? Well imagine giving your turkey a
beauty & relaxation bath. Brining is a way to ensure the reduction of moisture loss in lean meats. Brining enhances juiciness and flavor.
What’s in the brine? The main brine ingredients are water and salt. Really, that’s all that is needed! Now if you add a few aromatics into the mix you ensure deeper and more complex flavors, in other words more deliciousness! (that’s the proper term by the way).
I learned from a Chef I deeply admire to also add sugar to the brine. Does it work better than just salt and water? well ~ did I tell you the person who told me this is a very famous and well known chef I deeply admire? If Rocky Balboa tells you how to throw a punch, you will probably just follow his lead! Wouldn’t you?
How long do you brine your turkey? I will say overnight will guarantee the best results but 4 hours works too!
You will need a big container to keep your whole bird submerged at all times. Think big soup pots, plastic storage containers and buckets. No lid? No worries! You can always use aluminum foil or sticky plastic wrap.
Brine Ratio? 1/2 cup of salt + 1/2 cup of sugar per gallon of water. If you know me, you know that unless I’m baking I’m not stressing about measurements. So relax, no need to get all worked up about exactness (is that even a word?)
Are we ready for the recipe?
Here’s a link of my favorite Basic Chicken Stock!!
PIN IT FOR LATER
Here are a few items you may need: