Sunday, December 1, 2013

How To Make a Moist Roast Turkey

If you fear roasting turkey for Thanksgiving because it always seems to be to DRY. Then do not FEAR moist turkey is here. There are several marinades you could use and that is fine, but for now I would like to suggest a couple of my favorite brine recipes. There is very little preparation and in return, lots of juicy, flavorful, very moist roast turkey.Check out the instructions and I think you will agree it does not get much simpler than this. Saltwater brines actually helps the turkey hold its juices. Impress your family and friends this year with mouthwatering moist roast turkey. Tuck these tips away to be passed down for generations. Like I mentioned these are my favorites, but please feel free to adjust the herbs and seasoning to your liking.Chef Nicks Saltwater Brine Roast Turkey - Method oneBrineTurkey of your choice

1 gallon water

¾ cup sea saltSeasonings & herbs½ cup brown sugar

2 tablespoons fresh ground pepper

¼ cup granulated garlic

¼ cup poultry seasoning

1 cup fresh rosemary

1 cup fresh basil

1 cup fresh tarragon

1 cup fresh thymeInstructions:Mix water and salt, and all seasonings and herbs.

Soak turkey overnight, pat dry with paper towel.

Roast according to directions.Chef Nicks Saltwater Brine Roast Turkey - Method TwoIngredients:1 (16-18 pound) whole turkey, neck and giblets removed

2 ½ cups sea salt

¾ cup melted butter

2 large onions, peeled and quartered

6 carrots, peeled and chopped

6 stalks celery, chopped

4 turnips peeled and quartered

6 sprigs fresh thyme

2 bay leaves

2 cups dry white wineInstructions:Rinse turkey, rub inside and out with the sea salt. Place the bird in a large stockpot, cover with cold water. Place in the refrigerator, soak overnight. Preheat oven 350 degrees. Rinse turkey and discard brine. Brush turkey with ½ the melted butter. Place the bird breast side down in a shallow roasting pan. Stuff the turkey with half of each veggies, thyme and bay leaves. Place the remaining veggies, thyme and bay leaf around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 ½ - 4 hours in the preheated oven, until the internal temperature o the thigh reaches 180 degrees. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with remaining butter. Allow the bird to stand about 30 minutes before carving.



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