f o o d
k n o w
-
h o w
A
for ,
it flavor
4
. Roast turkey, uncovered, for 23/4 to 3 hours, or
until meat thermometer registers 180°F, cutting
the band of skin or string holding drumsticks
and rotating pan halfway through roasting. If
necessary, tent turkey breast with foil during last
30 minutes to prevent overbrowning (covering
whole turkey will slow down cooking).
5
. Remove turkey from oven. Let stand, covered, for
sugar to
1
part garlic or
other seasoning salt, a handful
of chopped dill, and
>4
teaspoon of cayenne pepper.
BRINING
Brining—marinating the
turkey in a mix of salt, sugar,
and spices— adds flavor,
tenderness, and moisture to
the meat. The brine for
turkey,
below,
is a good all-
purpose recipe. It’s a mix
of kosher salt, black
peppercorns, sugar, bay
leaves, and thyme.
JUSTIN W ANGLER’ S ROASTED
BRINED TURKEY
Here are three easy ways to
add flavor to a turkey:
AROMATICS
To subtly flavor the meat
and create drippings for
gravy, place a halved onion, a
few stalks of celery, halved
lemons, and fresh rosemary
into the cavity of the turkey
before roasting.
RUBS
Putting the turkey on the
grill? Rub inside and out with
a blend of
4
parts brown
Read the label and find a turkey that has not been
enhanced with tenderizing solution or the turkey will
be very salty (see “Understand the label,’’
far right).
For another of Justin’s turkey recipes, see
“Thanks
for Thanksgiving,”page
212.
PREP: 45 MIN. ROAST: 2
3
/4 HRS STAND: 20 MIN.
MARINATE:
8
TO 12 HOURS OVEN: 325°F.
1
8- to
12
-lb. fresh or frozen turkey, thawed
1
recipe Brine,
right
20 minutes. MAKES
8
SERVINGS + LEFTOVERS.
BRINE In 10-quart pot combine 1 bunch
fresh
thyme,
5
bay leaves,
45
black peppercorns
(about
1
teaspoon), 1V2 cups
kosher salt*,
1V2 cups
sugar,
and 3 quarts
hot water-,
stir to combine. Add 3
quarts
ice
, let stand until ice melts.
*Kosher salt has larger crystals than table salt.
If you use table salt, reduce to 3/4 cup.
EACH (4-OZ.)SERVING
184 cal, 5 g fat, 109 mg chol,
651 mg sodium, 1 g carbo, 0 gfiber, 30 g pro.
1
. Rinse turkey and pat dry, reserve neck and
gizzards for Pan Gravy,
page212,
or discard.
Prepare brine. Submerge turkey in cold brine
(increase amount of brine to cover turkey, if
necessary). Press and weight down turkey with a
clean plate or two. Refrigerate 8 to 12 hours.
2
. Heat oven to 325°F. Remove turkey from
brine, discard brine and drain turkey well. Pat
turkey dry with paper towels.
3
. Place turkey, bone side down, on rack in shallow
roasting pan. Tuck drumsticks under band of skin
across the tail, or tie drumsticks to tail. Twist wing
tips under back. Push meat thermometer into
center of inside thigh muscle.
roasting times at 325QF
TURKEY
WEIGHT
UNSTUFFED
STUFFED
8
to
12
lb.
23/4
to
3
hr.
3
to
3/2
hr.
12
to
14
lb.
3
to
3
3/ hr.
3/2
to
4
hr.
14
to
18
lb.
33/ to
4
V
4
hr.
4
to
4
V
4
hr.
18
to
20
lb.
4
1
/ to
4/2
hr.
4/4
to
434
hr.
20
to
24
lb.
4/2
to
5
hr.
434 to
5
/ hr.
SOURCE: NATIONAL TURKEY
FEDERATION
u n d e r s t a n d
t h e l a b e l
At the meat counter you’ll
find many options. To
help you choose a turkey,
here are the definitions of
terms you’ll see on labels.
X FRESH
These turkeys have never
been stored below
26
°F.
X BASTED OR
SELF-BASTING
Injected or marinated with
broth or a solution of salt,
fat, and/or flavorings to
increase moistness. The
amount of solution added
to the turkey will be listed
on the label.
X NATURAL
Minimally processed with
no synthetic or artificial
ingredients. These turkeys
are usually not self-basting
or marinated, making
them the right choice if
you plan to brine the bird.
But check the label—it
should explain what is
“natural” about the
turkey.
X KOSHER
Processed under rabbinical
supervision. Check label
for added salt
X ORGANIC
Meet the government
standard for organic,
meaning they’ve been fed
organically certified feed,
are not genetically
engineered, and have not
been given antibiotics.
X FREE-RANGE OR
FREE-ROAMING
Turkeys have continuous,
free access to the outdoors
for more than
51
percent of
their lives.
SOURCE: U
.S. DEPARTMENT
OF AGRICULTURE
2 0 4 NOVEMBER
2009
BETTER HOMES AND GARDENS
