By: Susie Quick
Tuesday, November 20, 2007 @ 10:16 AM
| Gearing up for Thanksgiving sends most every cook I know back to the drawing board when it comes to the turkey. I can never remember from one year to the next exactly how long to cook the big bird, along with all the other details regarding the meal.
The following is a recipe I did when I was food editor for Organic Style magazine. I tried to make it as simple as possible while making sure it was something I would love to make again and again. Anyhow, I hope you like it too. Good luck and Happy Thanksgiving.
First things first. I do believe in brining as it helps the turkey retain its juices and also flavors the meat more deeply than simply seasoning the exterior. Here is an easy recipe:
Brining the turkey—With less fat than conventional birds, organic or natural turkeys really benefit from brining one to two days before cooking. It helps keep them moist and adds seasoning. The turkey should be fresh or fully thawed before brining. Use a nonreactive container large enough to submerge the entire bird, such as a stockpot or a clean bucket. If you live in a cool climate, use a cooler and leave it outside (this also frees up the fridge). To brine a turkey, remove the neck and giblets, reserving them for stock. Discard any plastic pop-up devices. Rinse the bird and put it in the brine container; cover with cold water. (If you are leaving the turkey outside, replace some of the water with ice to keep the water temperature below 40°.) Add 1 cup kosher (coarse) salt for every gallon of water used. Stir until salt is mostly dissolved. Add a few fresh sage leaves and a tablespoon of peppercorns, if you wish. Store in the refrigerator or a cool place (33° to 40°) for 24 to 36 hours, turning the turkey once.
After the brining…
The first thing to keep in mind is that organic and natural turkeys tend to cook faster than conventional ones, so test for doneness early with an instant-read thermometer inserted into the thickest part of the thigh. Because there is often less fat on the breast, you may need to cover the bird with a double-thickness aluminum foil tent to keep it from drying out. Stuffing the bird also helps it remain moist and flavorful. Although the USDA recommends cooking turkey to a temperature of 180°, doing so generally results in dry, leathery meat. We roast ours to 170° before taking it from the oven. The temperature will continue to rise as it rests before carving. Note: An unstuffed bird will roast in less time.
Roast Turkey with Herb and Apple Stuffing
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