Recipe: Time to Talk Turkey

Recipe: Time to Talk Turkey

Note: This recipe was featured 3 years ago so its time for a revisit.

With Christmas around the corner, it is time to ‘talk turkey.’ Would you like to have the most moist, juicy, and flavourful turkey dinner? Then, take the simple, extra step of brining. A little bit of effort and following a few common sense points and you will have guests raving about your meal long after its complete.

Brining (turkey or chicken)

This procedure is designed to let your turkey or chicken soak for 24-48 hours in specially prepared liquid. Brining will prepare the bird, seal in the juices, and make for a much better, more moist, more delicious outcome.

Remember these simple steps:

•   Container: Use anything but aluminium. A clear clean plastic bucket can do the trick.

•   Water: Start with 6 or more litres of cold water.

•   Dissolve: In a litre of boiling water dissolve 100g or table salt (or 200gm coarse salt) and 200g of sugar. Don’t use too much salt if you plan to brine more than 1 day. Add this mixture to the bucket.

•   Aromatics: You can add to the water all kinds of flavour enhancers. Try spices such as coriander seeds, juniper berries, peppercorns, cinnamon sticks, cloves, thyme (fresh is preferable). Throw in some cut oranges or lemons.

•   Seal the deal: If using a bucket, cover it. If using a heavy duty bag, tie the top.

•   How much time should you brine?: You can brine overnight or as long as 24 to 48 hours

•   Keep cool: There is no need for refrigeration but the bird must be completely covered and cool. It can brine in the garage, back porch, any place that is cool and safe. If necessary, if you live in a warm climate, use ice or other cooling objects.

•   Ready to Roast: Remove the bird from the brine 1-2 hours before roasting. It should be pat dried on the inside and out.

Other Turkey Tips

•    Room temperature: Roasting should commence once the turkey/chicken is at room temperature, not frozen or cold or wet from brining.

•   Recommended oven temperatures: Under 4 kg, roast for 70 minutes at 190 C plus 20 minutes per kilo (180C fan-forced); GM 5, 375 F. For a turkey more than 4 kg, 90 minutes plus 20 minutes per kilo, same temperatures. If you roast a brined turkey breast, 70 minutes plus 20 minutes per kilo is sufficient. Make sure the oven is preheated and at the desired temperature before you put the bird in the oven.

•   Additional preparation: As an added bonus, trying spreading soft butter on the turkey breast and insert thyme or lemon slices under the skin. Butter the skin of the bird and either use salt and pepper or chicken seasoning for added flavour.

•   Stuffing: Stuff the bird with you favourite stuffing and secure by tucking the skin or using skewers. Or, bake the stuffing separately and put onions, lemons, and spices into the cavity.

•   Bacon on the breast: You can lay bacon on the breast until it starts to crisp. Remove and then return in the last 10 minutes of roasting.

•   Meat thermometer: If at all possible use a meat thermometer. There is nothing worse than under cooking or overcooking your precious Christmas turkey, especially in front of the guests! The temperature when finished should be around 75-80 C.

•   Cover with foil: At first, roast the turkey uncovered. Baste every 30 minutes. Once the skin is a light golden brown, then cover with 2 long sheets of aluminium foil, make sure it completely covers the bird, like a tent. In the last 30 minutes, remove the foil permanently so the skin will crisp.

•    Basting Option 01: You can simply baste every 30 minutes, using the juices of the turkey at the bottom of the tray and spooning them all over the roast. Basting is important because it keeps the meat from going dry.

•   Basting Option 02: Use a creamy concoction of butter, cream cheese, lemon zest and rosemary (preferably fresh). Using your hands, put the paste under the skin, at the neck, the breast, everywhere. Make sure you season the bird before roasting.

•    Basting Option 03: Take some muslin cloth and soak it in unsalted butter (you can double or triple the cloth). Cover the bird with the butter-rich muslin before it goes into the oven (remember to keep it from touching the heated oven element). Remove 30 minutes before completion to let the skin crisp.

•   Roasting position: This may surprise you but the experts recommend roasting upside down until the last hour, then put the bird right-side up.

•   Is it ready? Two of the best ways of determining if the roast is ready is by the thermometer, 74-75-80 C. Second, pierce the bird. If the juices are pinkish, it is not ready - roast longer. If the juices run clear, it is ready. Another method is the ‘wiggle test.’ Try ‘shaking hands’ with the legs; if the roast is ready, they will easily wiggle. If there is tightness and hindered movement, it is not ready.

•   Gravy: Once the roast is ready, drain off the surplus juices and put in a bowl or jug. Put it in a cool place and allow the fat to rise. Once cold, skim off the fat and use the juices for a delicious gravy.

•   Rest the Roast: It is very important that the roasted turkey/chicken is allowed to rest after it comes out of the oven. Usual time is 30 minutes. Cover with foil and then with clean tea towels. You can wait as long as 2 hours and it will still be hot. Resting allows the bird to finish cooking after the oven, juices spread, and it makes for a better result.

•   Enjoy.