Moist and Juicy Turkey-Brine and All

As promised, I've begun my Thanksgiving preparations by completing all of the grocery shopping, preparing my pie tins, and organizing my game plan for the rest of the week (see Sunday nite's entry-Thanksgiving Game Plan and Pumpkin Pie). I also went ahead and cut up one loaf of a crusty baguette into 1/4 inch cubes for stuffing. Stale/toasted bread works best for stuffing, so cutting up a loaf a few days before the big meal ends up being another time saver. I just place the bread cubes in a bag in which I poked a few holes for air circulation, to help along the drying out process.

I also went ahead and made my turkey brine. Making the brine a few hours before or even a day before you actually need to use it is a good idea, because it needs to cool completely before you submerge the turkey in it. If you're skeptical that a brined turkey may be too much of a hassle--fear not! You can use a cooler stuffed with ice to keep your bird cold while it brines, freeing up space in your fridge for the many other Thanksgiving day dishes. This bit of early preparation I have found ensures a moist and juicy turkey every year that even my dad mistakenly mentioned tastes better than mom's turkey. This brine can also be used on any lean meat that could use a flavor boost, like pork roast, turkey breast, or chicken breast. Your family and friends will love it too, so try it out!

My other recommendation is to defrost a turkey two days before you need to brine it. If you're using a fresh turkey, just soak the turkey in the brine the night before you plan on roasting the bird. I also recommend using a meat thermometer to test turkey doneness, as it is the only true way to know when the bird has finished roasting. Many cooks make the mistake of overcooking their birds. A 14-16 pound turkey will take about 2 1/2 -3 hours max, cooked to an internal temperature of 165 degrees Fahrenheit. Keep in mind that the turkey will continue to raise in temperature 5-10 degrees once you remove it from the oven, so its final cooked temperature should be 165 degrees Fahrenheit for a fully cooked turkey according to FDA regulations. That 165 degree F final temperature also goes for the stuffing, if you have chosen to stuff your bird. Either way, I usually monitor the turkey's temperature once it reaches 150-155 degrees F, remove it from the oven at 160 degrees F, cover it loosely with foil, and it should continue to cook to the 165 degree temperature range on its own. I don't have pictures of the butterball just yet, but they'll be up soon!

Moist and Juicy Roast Turkey
prep time: 20 minutes
inactive prep time: 8 hours
cook time: 2 1/2-3 hours
serves: 10-12

1 14-16 pound frozen young turkey
3 tbsp unsalted butter, softened

for the brine:
1/2 cup salt
1/2 cup light brown sugar
1 gallon (16 cups or 8 small cans) low-sodium chicken stock
1 1/2 tsp allspice berries
1 1/2 tsp chopped candied ginger
2-3 dried bay leaves
1 cinnamon stick
1 sprig of rosemary
1 sprig of sage
4 sprigs of thyme
1 gallon very icy water

Two to three days before roasting, defrost the turkey in the refrigerator. (If using a fresh turkey, go straight to the brine process.)

Brine process: Combine the stock, salt, brown sugar, allspice, candied ginger, bay leaves, and cinnamon stick in a large pot over medium-high heat. Bring to a boil, stirring occasionally to dissolve the solids. Remove from heat, cool to room temperature, and refrigerate.

The night before (at least 8 hours before) roasting, combine the brine with the ice water, sage, thyme, and rosemary in a large bucket or small cooler. Place the thawed turkey (with the innards removed) into the bucket, breast side down. (I have also used a small cardboard box lined with two heavy duty trash bags to brine the turkey by placing the whole box, turkey, brine and all into the fridge.) If needed, weigh the turkey down with a heavy plate so it is fully submerged. Keep refrigerated or in the cooler for 8-16 hours, turning once half way during brining. 

When ready to roast, preheat the oven to 500 degrees Fahrenheit. Remove the turkey from the brine and rinse inside and out with cold water. Pat the turkey dry. Discard the brine.

Move the bird to a roasting pan lined with a wire rack on the bottom. (You can also thickly slice carrots, onions, and celery lengthwise to use as a support for the roasting bird. Place the thickly sliced vegetables under the bird instead of the rack while roasting.) Tuck the wings under the back of the breast to ensure even roasting. Coat the skin well with the softened butter. If stuffing the bird, prepare the stuffing and loosely pack it into the breast cavity.

Roast the turkey on the lowest level at 500 degrees Fahrenheit for 30 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and bake for about an hour and a half to two hours longer. When it gets close to the hour and a half mark, take the temperature in the thickest part of the leg without touching the bone and monitor it closely. When the temperature reaches 160 degrees F, remove the bird from the oven and cover it loosely with foil. It will continue to cook to 165 degrees F. Let rest for at least 15 minutes before carving.

*Cooking times are approximate depending on your oven--rely on the internal temperature to make sure the bird is done. Stuffed birds will also take longer to roast than unstuffed birds. The juices from the leg should run clear when you remove the thermometer--that is another an indication of a fully cooked turkey.