For some, the Turkey is the star of Thanksgiving dinner. It inspires speculation and awe, but most often than not, it can be a complete letdown. There's nothing worse than gazing ravenously at a golden brown turkey only to have that anticipation peter out as you bite into something that mimics the texture of cardboard.
I've come to think of myself as the turkey whisperer! But I didn't get this sure of my gobble-gobble skills without a lot of trial and error, and deep frustration. It took me years to master my ultimate turkey recipe and it has been a staple on my family's Thanksgiving table ever since.
Photos: Honestly Yum
I've gotten so many inquiries from family members and friends alike about how I manage to get such a flavorful bird each year. My secret weapon is so simple; I brine it. Brining is a process in which you steep poultry into seasoned water before cooking. If you've never brined your turkey before, I encourage you to give it a try this year. I promise you won't regret it. Let's get started!
Ingredients (for a 16 pound turkey)
For the brine:
2 cups of salt
4 gallons of water
Black peppercorns
1 head of garlic
Scotch bonnet peppers (use your desired amount)
6 Carrots
2 large onions
6 celery stems
One clean 5-gallon bucket
For the aromatics:
Onions
Celery
Thyme
Rosemary
Sage
Directions
*Thaw the turkey a day before making the brine.
At least two days before Thanksgiving, combine water, salt, peppercorns, garlic, scotch bonnet peppers, carrots, onions and celery in a large pot—boil the solution over medium heat. Cook until all the flavors are well incorporated into the water. Note: the water should be salty. Remove the solution from the heat and cool it down to room temperature.
Next, remove the innards and place the turkey into the 5-gallon bucket. Pour the brine solution over the turkey making sure that it's fully immersed. Place a lid over the bucket and store it in a cool, dry place until Thanksgiving morning. Note: The salt will keep the turkey from spoiling.
On Thanksgiving morning:
Preheat your oven to 500 degrees farenheint.
Remove the turkey from the brine, pat it dry and place it into a roasting pan. Carefully lift the skin with your index fingers and distribute a healthy amount of room temperature butter throughout. Repeat the same process over the skin. Add aromatics into the turkey's cavity and tuck the wings underneath it.
Cover the turkey with the lid from the roasting pan or aluminum foil and roast for 1 hour. Next, remove the lid and reduce the oven's temperature to 350 degrees F. Then, cook for an additional hour.
Optional: after the last step, remove the turkey from the oven and use a basting brush to coat the skin with canola oil—this step ensures a crispier, golden brown skin.
If you plan to use a meat thermometer, insert it into the thickest part of the bird—be sure to avoid making contact with a bone for a more accurate reading. According to experts, a 16 pound turkey should be done cooking once the internal temperature reaches 165 degrees F. But from my experience, 165 degrees F ensures you'll end up with a dry bird. Opt for 161 degrees F instead.
Tip: make sure to let the turkey rest for a minimum of 15 minutes before carving. And, speaking of carving, here's a thorough lesson on how to carve a turkey!
Bon appetit!
