Turkey Tips from Chef Brad (plus video instructions)
#1 Buy a Fresh Turkey
Fresh Turkeys are wonderful, but brining does wonders for any turkey. It adds water weight to the bird and pulls toxins out of the bird.
#2 Brine the Turkey
Brining tenderizes and moistens the meat making a far juicer turkey. To brine add 2 cups kosher salt, 1 cup sugar and 1/3 cup pickling seasoning to 3 gallons of water. The turkey needs to be submerged in the brine. If you lack frig space you can place the turkey in a cooler with ice packs for a quick brine of 4 to 6 hours. But a regular brine is 12 or more hours. After brining rinse and let air dry in the frig.
#3 Do not stuff the turkey with dressing
Stuffing requires a longer roasting time that dries out the meat. It is ok and a good idea to stuff the meat with fresh herbs and vegetables that flavor the meat.
#4 Baste during roasting
Basting during the roasting process gives the turkey added flavor and color.
#5 Turn over during roasting
Start the roast on with the breast side down turning half way through the cooking process. If cooking a smaller turkey roast breast down, left side and right side finishing up with the breast up for browning.
#6 Do not roast over 160 degrees
Turkeys should be roasted in a 325 degree oven until
The center thickest part of the turkey breast is 160 degrees. Over 160 degrees will result in a dry turkey.
#7 Turkey should be served with cranberry sauce
Not just any sauce, Chef Brad’s orange vanilla sauce. It is the best and you should make sure you have plenty on hand. A little turkey with a lot of sauce is the best way to eat it.
Happy eating and Happy Holiday’s