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Step 2Gather the Software
"Software" is everything that can be cooked. This includes:
Turkey:
1 turkey (up to 16lbs)
Canola Oil
various old vegetables* (carrots, onions, celery) to line bottom of roasting pan
*If you don't have old veggies, just get a rack for your roasting pan instead.
Brine:
1 Cup kosher salt
1/2 Cup light brown sugar
1 gal *"stock"
*I made a combination of beef and chicken stock, and apple juice because it was what I had available. You can use these, as well as vegetable broth and other juices that aren't too sweet (i.e. don't use grape or Kool Aid :) The beef stock doesn't harm the flavor.
1/2 tablespoon black peppercorns (or same amount of ground if you have that)
1/2 tablespoon green peppercorns (optional, just add more black pepper if you don't have this)
1/2 tablespoon allspice berries (optional)
1 gallon water + ice
Aromatics (don't do this prep until the day of the baking!):
1 red apple, sliced (gala is nice)
1/2 med onion, sliced (yellow or white is good)
1 cinnamon stick (broken into smaller pieces)
1 Cup water
4 sprigs rosemary (fresh is best)
6 leaves sage (fresh is best, but I only had dry)
Turkey:
1 turkey (up to 16lbs)
Canola Oil
various old vegetables* (carrots, onions, celery) to line bottom of roasting pan
*If you don't have old veggies, just get a rack for your roasting pan instead.
Brine:
1 Cup kosher salt
1/2 Cup light brown sugar
1 gal *"stock"
*I made a combination of beef and chicken stock, and apple juice because it was what I had available. You can use these, as well as vegetable broth and other juices that aren't too sweet (i.e. don't use grape or Kool Aid :) The beef stock doesn't harm the flavor.
1/2 tablespoon black peppercorns (or same amount of ground if you have that)
1/2 tablespoon green peppercorns (optional, just add more black pepper if you don't have this)
1/2 tablespoon allspice berries (optional)
1 gallon water + ice
Aromatics (don't do this prep until the day of the baking!):
1 red apple, sliced (gala is nice)
1/2 med onion, sliced (yellow or white is good)
1 cinnamon stick (broken into smaller pieces)
1 Cup water
4 sprigs rosemary (fresh is best)
6 leaves sage (fresh is best, but I only had dry)
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Nov 29, 2009. 9:32 PMmidevilwarrior
says:
Haha, you got this from good eats like I did, didnt you?
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2
Nov 30, 2009. 6:12 AM
doc_howell (author)
says:
doc_howell (author)
says:
Sure! I have been a GE fan from the start. But note I have my bird sitting on a bed of old veggies and a little water instead of a rack. When I did AB's recipe as-is, my oven smoked like a 3-alarm. Add a little water to the bottom of the pan and it keeps the rendered fat from burning. Oh, and the apple juice gave this bird a beautiful mahogany hue...tasty!
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1
Oct 7, 2007. 1:11 PMAncientWays
says:
I started brining a few years back...it is THE best way to cook turkey and chicken. One caution...do not let your mother put lemon on the skin so that "it comes out nice and brown"...it was the one time my turkey did not come out great. It was ok, but not great. This instructable look slike a good recipe and I'll be trying it soon.
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2
Oct 8, 2007. 5:08 PMdoc_howell (author)
says:
doc_howell (author)
says:
Ha ha...I've never heard of the lemon juice trick. Does it make the skin taste sour?
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