Thought you knew everything about preparing the perfect bird? Think again! These little-known tips will turn you into a gourmet cook-- at least at Thanksgiving! Read on to find out how to get the juiciest, most tender and flavorful turkey ever.
My Mom deserves all the credit for this. After all, she's been preparing a Thanksgiving turkey for her family for almost sixty years. Fortunately for my sisters and I, she's passed on her knowledge to us so we benefit from her vast life experience. Mom's tried every recipe out there when cooking a turkey, and has used ovens ranging from wood to gas to electric, but it was only a couple years ago that she perfected her technique and this is what I'd like to share with you today.
Nothing is more tantalizing than the smell of a roasting turkey on a crisp fall day. The leaves are turning color and falling from the trees. There's evidence of the changing of the seasons everywhere. Days are cool and the nights are colder but this just seems to accentuate the warmth generated by a long, slow oven inside the home. The scent emanating from the roasting turkey adds to the wonderful atmosphere. Truly, Thanksgiving dinner is as much about this familiar, cozy feeling than it is about the food itself.
In our home, Mom always prepared the turkey, then Dad had the job of carving it. He'd dissect it with the skill of a surgeon, and slice it thinly, and perfectly. He artistically arranged it on a platter, with the sliced breast in the center, and the dark meat surrounding it. Mom liked to start by choosing a young bird that weighed about 10- 15 lbs. Then she worked her magic.
The evening before, she'd bring to a boil about a cup of coarse sea salt and a little over a cup of granulated sugar in 6 cups water. Once this dissolved, she'd combine the brine with enough water to cover the turkey completely in a large pot (a bucket can be used if necessary.) Then the pot would be stored overnight in the fridge or in a cooler garage. The effect the brine has on the flesh is amazing. It penetrates the meat and naturally tenderizes it and adds a wonderful flavor from within.
In the morning, the bird was ready to be patted dry and stuffed. She placed a metal grille in the bottom of the roaster and placed the bird breast down on it. This is an important step that will ensure the fat drips down and bastes the drier breast. Then she seasoned it with pepper, savory, sage and a sprinkle of turmeric. You can add a bit of salt but you won't need much as it's been marinating all night. She placed a cut-up onion around the base and added about an inch of water. She would cover and bake it at 400 degrees for about a half hour then reduce the oven to 350 for about 4 hours. (cooking times will vary according to oven, elevation and weight.) If you want your turkey to have a golden skin, you can turn it over on its back an hour or so before it's done. Serve with your favorite accompaniments and preserves.
Thanksgiving is a special time of year. Go ahead and plan that big turkey dinner, even if you're only two! You'll appreciate the atmosphere it brings to your home and you'll be happy to have such flavorful left-overs. Enjoy!
