Monday, November 24, 2014

Turkey Prep Time

It's my favorite time of year! The holidays!! Woohoo! Thanksgiving is by far my favorite holiday- mostly because I get to cook for all the people I love but also because I get to stuff my face with deliciousness all day. Because I cook about seven to nine sides each year (anyone want to come over for leftovers??) I really have to use my time wisely before the big day. Today is the Monday before Thanksgiving and that means I brine my turkey and make my gravy. 

There are two different types of brines: wet or dry. Both add moisture and flavor to your turkey- so really it depends on what you prefer and do you have the fridge space for a wet brine. This year I do not have the fridge space and there I am doing a dry brine. It's very simple- mine took me about 5 minutes- and it really does up your turkey game. Give it a go! 

Dry Brine

16-20 lb thawed or fresh turkey 
1 tbs fresh or dried Rosemary, minced
1 tbs fresh or dried thyme, minced
1 tsp fresh or dried sage, minced 

1 tsp herbs de Provence 
1/4 cup coarse kosher salt
1 tbs brown sugar

Small bowl
Tray big enough to hold turkey and small enough to fit into your fridge. 

Mix all the ingredients in a bowl except the turkey. Combine well. 

Place turkey on your tray. Be sure to make sure it fits in your fridge and you have space ready to roll. 

Spread the brine all over the turkey- including the bottom and inside the cavity and under the skin. Put the turkey uncovered into the fridge. This can be done up to 3 days ahead of time. 

On turkey day you can cook your turkey any way you prefer. I usually cook mine for the first hour upside down and remaining 2 to 2 1/2 hours right side up. It usually takes about 3 to 3 1/2 hours to cook my 20 lb bird but I ALWAYS use a cooking thermometer. I remove the turkey once it hits 158 degrees and cover it and allow to rest for 45 minutes and it always comes up to 165 degrees- which is what you want with poultry. But first get to brining people!! Xo

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