Thanksgiving
Turkey can be intimidating. As a new bride I had the honor of making the family
turkey for the first time. With knees knocking, I actually made a practice
turkey to make sure I would be able to handle this task. My turkey has been perfected
over 30 years and here it is..
The
newest step is to brine the turkey. I have used the salt brines but I prefer to
brine my turkey in a fruit nectar. This year I am going with pear. Combine the
pear nectar, thyme, sage, bay leaves, garlic cloves, kosher salt, peppercorns
and brown sugar in saucepan and bring to a boil until sugar has melted. Cool
completely.
Remove
all bags from the turkey, saving for later and place in turkey breast side down
in a brining bag. Pour brining mixture into bag and place Mr. Turkey in a
cooler filled with ice… he sits in the garage over night.
Next
morning, I pull him out and rinse him completely. Drying him thoroughly with
paper towels. Next I stuff the turkey. Loosely place the cooled stuffing in the
neck cavity and the underside (Butt). Close the back flap (either with sticks
or sew it shut.
Place
turkey breast side up in roasting pan. Tie the front legs together with twine. Rub
all over with butter and sprinkle with salt and pepper.
Bake
at 325 degrees for 5 hours. We always have a 22 to 24 pound turkey so cooking
time will vary with size of the turkey. Now I baste the turkey every 30 to 45
minutes, with 32 oz. of chicken stock heated very low on the stove with the
turkey neck in the stock. After about three hours, I cover the turkey loosely
with foil.
Once
the thermometer reaches 165 in the thigh, remove the turkey. Cover very tightly
with aluminum foil for 20 to 30 minutes to let the turkey rest. Even with a double
oven , I have dishes to finish in the turkey oven.
Transfer
to a decorated serving platter and you have made the perfect turkey!!! I can never decide if it is better to decorate the turkey or the cut up turkey platter.
Sit
back and enjoy the fruits of your labors.
Pear
Thyme Brine
8 cup(s) pear nectar
1 small bunch fresh thyme, divided
4 large fresh sage sprigs
3 fresh bay leaves
3/4 cup(s) kosher salt
1/2 cup(s) dark brown sugar
2 tablespoon(s) coarsely ground black
peppercorns
6 clove(s) garlic, crushed
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Cynthia