Tis the season for joy and gathering with family and friends.
This month, I could not decide what the recipe should be for this blog! My mind was just going from one idea to the other! Should I talk about ginger bread or maybe that wonderful ginger cookie that we baked last week in the kitchen! A recipe for a roast beef or a ham? What about some side dish? There is such a variety of food served over Christmas, I could not decide. After talking to a friend about my dilemma, she simply suggested that I should give you some tips to cook a turkey. Thank you Nichole!
So instead of a recipe this month, here’s my tips for a crispy, juicy and tender turkey!
First step to a juicy turkey is the brine. It takes preparation, but it’s totally worth it. By soaking the raw turkey in a mix of water and salt, you add moisture to it. Yes, you can buy turkey that are already brined (i.e. butterball), but brining your own mean’s you can add any flavor to it. I personally add cinnamon stick, nutmeg, garlic and couple of slice orange to mine. The basic ration for any brine is 1 cup of salt for 3.75 L of water. You need your turkey to be fully immersed in the brine and let it sit overnight.
In the morning, take the turkey out of the brine and pat it dry. Leave it in the fridge uncovered. You should take the turkey out of the fridge an hour before cooking. For a crispy skin, mix some butter or oil with a little bit of lemon juice, salt and pepper. Rub the turkey skin with it. Make sure to put it everywhere.
Now time for the oven. Preheat the oven at 325 F. In general, the cooking time is 20 minutes per pound. Do not cover it if you want that skin to crisp perfectly. You should baste the turkey every hour. Your turkey will be done once a thermometer insert in the thickest part of the thigh reads 170 F.
To lock in juices in the turkey, you must let it sit at room temperature for at least 20 minutes before carving.
I hope those tips will help you wow your guest!