Navy Dads

With Thanksgiving Day holiday right around the corner I thought I'd share this recipe with you all that was shared to me by a friend found on the web...


In 1999, The Chronicle Food section cooked more than 28 turkeys to find the best method of producing a plump, juicy bird. Our favorite -- by far -- was the turkey that we brined before roasting.

To be sure nothing had changed; we retested the recipe last year and loved the turkey just as much.

Brining produces an incomparably juicy turkey, with wonderful flavor and texture. If you don't have room to brine the turkey in the refrigerator, use an ice chest. Place the turkey and the brine in a heavy-weight plastic garbage bag (don't use bags made from recycled materials), then place that bag inside a second bag. Smoosh out all the air pockets, close the inner bag, then the outer, and pack in the chest with ice. The bird will happily -- and safely -- brine away.

Brining works best with a 12- to 16-pound unstuffed turkey roasted at 400 degrees. If you need to serve more people it's best to roast two smaller turkeys. However, if you do choose to brine a bigger bird, figure that a 20- to 22-pound brined turkey may take 3 1/2-4 1/2 hours to cook. The oven temperature should be the same (350 degrees) as for the unbrined Big Bird instructions that follow.

Here's how to brine the turkey, along with a re-cap of the best way to roast an unbrined turkey, the best way to roast a large turkey, and the best way to grill-roast a turkey -- all unstuffed. We found it's best to bake the stuffing separately, but for the best way to roast a stuffed turkey see the chart elsewhere in this section.

In all cases, roasting times may vary depending on the temperature of the turkey when it goes in the oven, the accuracy of the oven thermostat, how many times you open the oven door and how long you leave it open (each time the door is opened, the oven temperature can drop 75 degrees).

To be sure it's done, the turkey's internal temperature should be 165 degrees at the thickest part of the thigh. When pricked with a fork, the juices should run clear. After taking it out of the oven and before carving it,
let the turkey rest 20-30 minutes; the internal temperature will continue to rise several degrees.


BEST WAY BRINED TURKEY
This is the Food staff's favorite turkey. Brine the turkey for 12 to 24 hours, using the accompanying recipe for the brine from Chez Panisse.

Before roasting, rinse and dry the turkey well, and roast according to the directions for the Best Way Traditional turkey, but do not sprinkle the turkey with salt.


CHEZ PANISSE’S TURKEY BRINE INGREDIENTS:
2 ½ gallons cold water
2 cups kosher salt
1-cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried
1 whole head of garlic cloves separated, peeled and lightly crushed
5 whole allspice berries crushed
4 juniper berries smashed


INSTRUCTIONS:
Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all of the ingredients and stir for a minute or two until the sugar and salt dissolve. Put the (thawed/fresh) turkey into the brine and refrigerate for 24 hours. A cooler with ice will do as well. If the turkey floats on top, cover it with plastic wrap and weigh it down with a plate or something heavy to keep it completely submerged in the brine. Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely. Remove the bird from the brine rinse and drain well. Pat dry. Roast, as you normally would check the temperature about 1 ¾ hours into cooking.


NOTE:
I’ve cooked a pound of two over the recommended bird weight for this recipe and had the same success as long as all of the ingredient measurements are in proportion. The best temperature to remove the turkey for perfectly cooked white meat is 155-160 degrees breast temperature. Be certain that the thermometer does not touch bone or the results will be inaccurate. I've added other ingredients to take it up a notch and so can you. Going on my tenth year with this recipe and it's always been a hit!...

 

click on the website recipe source link below for more info:
http://articles.sfgate.com/2001-11-14/food/17627583_1_unstuffed-bri...

 

Views: 373

Replies to This Discussion

Brining is the way to go Jim! The meat all around will turn out tender and juicy. If you're gonna do the Chronicle recipe, all of the ingredients you should find readily available in your local grocery store.

The juniper berries should be on-hand in a spice store, specialty/high end type of grocery store or online but should not be that difficult to acquire...

 

Keep an eye on that thermometer It's gonna be a hit!... :)


RSS

MISSION STATEMENT:

NavyDads mission is to Provide Support, Encouragement, and Knowledge to Sailors and their Families throughout their Journey together in the United States Navy.

NavyDads can only succeed with your help.  We receive no outside funding and every dollar you donate helps us cover operating costs and helps keep this site running. 

Google-Based NavyDads Search


  only search NavyDads

Events

Blog Posts

Phishing for Info

Posted by Michael J Conway on April 18, 2023 at 4:08pm 0 Comments

USPS MILITARYKIT - **FREE**

Posted by Joseph Hernandez on January 28, 2023 at 11:54am 1 Comment

Before A School

Posted by Philip Steinert on January 2, 2023 at 2:10pm 2 Comments

My little sailor

Posted by william joseph wolfcale on December 3, 2022 at 4:08pm 2 Comments

my dad skII Wolfcale

Posted by william joseph wolfcale on December 3, 2022 at 4:00pm 0 Comments

Off to A School

Posted by Michael J Conway on November 13, 2022 at 9:55pm 1 Comment

Son leaves for San Diego

Posted by Jeff J Sperekas on June 25, 2022 at 7:33pm 1 Comment

CHIEF PETTY OFFICER

Posted by John W Hensman on October 9, 2021 at 4:21pm 0 Comments

Form letter

Posted by John D O'Rourke on September 16, 2021 at 5:58am 2 Comments

Boot Camp

Posted by Mark F Durovka on March 22, 2021 at 8:46pm 2 Comments

RTC

Posted by Thomas ODonnell on January 10, 2021 at 3:00pm 7 Comments

Bittersweet Happiness

Posted by Jim Lisi on December 13, 2020 at 1:21pm 3 Comments

Pride and Honor

Posted by Elliott Peigen on September 7, 2020 at 9:56am 2 Comments

Introducing Myself

Posted by John Lillyblad on March 18, 2020 at 4:38pm 5 Comments

Mail problems

Posted by Fernando Bolano on March 17, 2020 at 2:36pm 3 Comments

SHIP 06 DIV 100

Posted by Chris Koning on February 9, 2020 at 3:54pm 0 Comments

Ship 10 Div 114

Posted by Mike Cunningham on February 3, 2020 at 2:15pm 1 Comment

Day ONE

Posted by Mike Cunningham on January 15, 2020 at 1:23pm 2 Comments

Ship 2 Division 907

Posted by Mark Poindexter on December 17, 2019 at 2:36pm 0 Comments

© 2024   Created by E.G. - ND's Creator/Admin.   Powered by

Badges  |  Report an Issue  |  Terms of Service