Turkey. In just a few days it will be on millions of tables throughout the country.
While it is supposed to be the main attraction, it usually falls second-place to the starchy sides. In a country full of protein obsessed carnivores this seems to buck the trend of everyday meals.
Why is this? Because most of the time, it's over cooked and dry. In order for this beast of a bird to taste like anything it usually needs to be smothered in gravy.
Well, we have a solution for you: Brining. Touted by chefs as one of the best ways to ensure your bird is flavorful and moist, brining will refocus your Thanksgiving meal back to the things that really matter: meat.
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Make the Brine (this recipe is suited for a 10 to 15 pound bird)
5 Lemons, halved
5 Bay Leaves
1 Bunch Parsley
1 Bunch Thyme
1 Head of Garlic, cut in half
1/4 Cup Black Peppercorns
2 Cups Kosher Salt
2 Gallons of Water
Combine all of the aforementioned ingredients in a pot and bring to a boil. Once that has happened, remove it from the heat and cool completely. Chill before using. The brine can be refrigerated for three days.
Brine the Turkey Brine the turkey for at least eight hours or overnight.
Cook the Turkey Preheat the oven to 425 degrees. Pull the turkey out of the brine and let it drain. Make sure to pat it dry. Roast the turkey for 30 minutes, then turn the oven down to 350 degrees. That way you get nice color on the bird.
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