Since Thanksgiving is only two weeks away, I thought I would share my turkey secrets with you.
I was “really” nervous the first time a cooked my own turkey. I think I must have called my mother at least a half dozen times to ask her questions about the process. And yes, I did remember to remove the bag of giblets from inside the turkey prior to cooking it. I wasn’t one of “those” cooks. And it turned out ok. But it was just ok.
I love turkey. And I love the outside pieces because that’s where all the flavor is. I wanted the entire turkey to have the same flavor as those few precious outside pieces had. That’s when I started doing my research and looking for the holy grail of perfect turkeys.
And a few years ago, I found it. Turkey Brine. It will change your world. I promise – or at least it will change your turkey. Try it this year. You won’t be disappointed!
Here’s my recipe for turkey brine:
1 cup sea salt
1/2 cup brown sugar
5 bay leaves
2 tablespoons black pepper corns
1 tablespoon garlic powder
1 tablespoon dried rosemary
1 tablespoon rubbed sage
1 tablespoon coriander seeds
Dissolve brine in 2 quarts of boiling water. Once it is dissolved, add in 1-2 quarts more water (depending on the size of your bird). Place your turkey in a large Ziploc storage bag (one of the big ones designed for holding sweaters). When the brine is cool, pour over bird (you can add a bunch of ice cubes to speed this process).
Let bird sit in brine for 12-24 hours in the refrigerator. If your bird won’t fit in your refrigerator, put it in a cooler and cover with ice.
When are ready to cook your turkey, remove it, rinse and roast as you normally would.
My other secret is that I use Reynolds Oven Bags to cook my turkey in. It cuts down on the cook time and makes for one juicy bird!
So what’s your secret for making the perfect turkey? We all want to know!