Turkey For You, Turkey For Me............
Ok, ok, I'm am now in Philadelphia for the time being. I'm living in University City right near UPenn. I've been here since July 2005 and commuting back and forth from Orange County for the past few months. Next month, my lease runs out so I'll officially be living in Philadelphia. I will still try to visit CA maybe once/month and I'll have more time to vacation vs. packing and running errands. Trying to get used to the cold weather is difficult but thank god for heated seats.
I am making Turkey too so its the perfect time for Thanksgiving recipes. The trick to a juicy turkey is brine. It is recommended to Brine a turkey overnight and all it is immersing the turkey in the following mixture. Try to get a bucket and you can place a clean trash bag in the bucket and put the brine in there with the turkey.
First clean out the chicken, remove giblets.
1 C salt (preferrably kosher salt)
1 C Brown sugar
2 gallons of water
optional:
2 apples (quartered)
2 oranges (quartered)
1 lemon (quartered)
Some rosemary or thyme springs
If you like citrus add one more lemon if not leave out the lemon. Throw it all in a bucket and soak overnight. Keep in a cool place if it doesn't fit in the fridge so it doesn't go bad, maybe outside.
When your read to cook the turkey, start no later than noon. Take cheesecloth and dip it in cooking wine and wrap the whole turkey in cheesecloth. You can add a bit more salt and pepper on top of the cheesecloth for taste. Secure the legs with string. Preheat oven at 325 degrees and add chicken stock to the pan. When the oven is preheated put the turkey in and bake for one hour and take it out to baste it with the broth. Then take aluminum foil and lightly cover the turkey to keep it from burning. Then keep basting it every 30 min or so. Insert a meat thermometer in the thigh and when it reads 165 degrees then its done. In the last half hour, uncover the foil for an extra crispy taste.
Unravel the cheesecloth and stuff it with instant stuffing. I'm not big on stuffing but it looks nice.
I can post more recipes or side dishes, let me know. Good luck!
I am making Turkey too so its the perfect time for Thanksgiving recipes. The trick to a juicy turkey is brine. It is recommended to Brine a turkey overnight and all it is immersing the turkey in the following mixture. Try to get a bucket and you can place a clean trash bag in the bucket and put the brine in there with the turkey.
First clean out the chicken, remove giblets.
1 C salt (preferrably kosher salt)
1 C Brown sugar
2 gallons of water
optional:
2 apples (quartered)
2 oranges (quartered)
1 lemon (quartered)
Some rosemary or thyme springs
If you like citrus add one more lemon if not leave out the lemon. Throw it all in a bucket and soak overnight. Keep in a cool place if it doesn't fit in the fridge so it doesn't go bad, maybe outside.
When your read to cook the turkey, start no later than noon. Take cheesecloth and dip it in cooking wine and wrap the whole turkey in cheesecloth. You can add a bit more salt and pepper on top of the cheesecloth for taste. Secure the legs with string. Preheat oven at 325 degrees and add chicken stock to the pan. When the oven is preheated put the turkey in and bake for one hour and take it out to baste it with the broth. Then take aluminum foil and lightly cover the turkey to keep it from burning. Then keep basting it every 30 min or so. Insert a meat thermometer in the thigh and when it reads 165 degrees then its done. In the last half hour, uncover the foil for an extra crispy taste.
Unravel the cheesecloth and stuff it with instant stuffing. I'm not big on stuffing but it looks nice.
I can post more recipes or side dishes, let me know. Good luck!
posted by greentea12 at 7:11 PM
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