Tuesday, December 23, 2008

brining and a turkey

I have always been frightened out of my head to make a turkey, but I'm 46, and by-gum, it's time to try! The biggest fear is the defrosting. I started defrosting Sunday, and tomorrow night, hopefully, I will put it in a brining solution. Yup, two brand new things for me! Then...with many prayers, ashes and sack cloth..I will have a turkey look just like this: Dontcha think??

The rest of the meal will be pretty conventional. Pretty Thanksgivingy, more than Christmas I guess. But I hate ham, so I have to give this a whorl. Is that actually a word?? Ooooh, I just remembered I haven't planned dessert. Hmmmm, I'll have to pick up something. I hope you all have a great christmas!


Drofen said...

You're turkey will be great. I was amazed how easy it was the first time I cooked one, LOL! My best investment for holiday meats to date has been a huge roasting pan with a lid. I cook with the lid securely in place to keep things moist until the last 30-45 minutes where I turn up the heat and take of the lid to brown up the outside layer to lock in the juices. My other best trick is to add a beer to your marinade/brine. Doesn't have to be expensive beer, and you can't taste it in the final product, but the carbonation and alcohol seem to help set the flavor into the meat.

Have fun! :) And thanks for commenting on my posts so faithfully!

Laurel Ann said...

You're kidding--you've NEVER roasted a turkey? YOU?!? I'm amazed--I consider you so culinarily adventurous! I have brined my turkeys for at least the last 5 years, and they turn out perfectly. I have to throw a wrench in there from Drofen, and say that NO LID is required! Go HOT (like 450-500!) for 30 minutes, then lower to 325 for the rest of the time.

Good luck! Let us know how it turns out!

Drofen said...

Hmmm, I guess I'll have to try that out too, Laurel Ann. Thanks for the tip!

Laurel Ann said...

I use Alton Brown's recipe, and it has worked like a charm for numerous years running! Heather asked wouldn't the skin burn? What you do is right after that 30 minutes at nuclear-temp, you make the birdie a little breastplate shield-type thingy out of heavy aluminum foil. Big square, point-to-point to make a triangle, and mold it down on top of breast and highest parts of legs.

I think you can Google Alton Brown's recipe. I think it's called "Good Eats Roast Turkey". Alton is amazing, by the way, and a fellow Georgian, I might add! :)

Tell you what. I know it's a little late now, but I'll post it on my blog. Happy turkeying!

Laurel Ann said...

Heather hasn't posted in almost a week. God, I hope the turkey didn't kill anyone! ;-)