OK, so who here is actually doing some cooking for T-Day?
I took on the responsibility of doing the bird… this is my humble way of giving my family “the bird” for Thanksgiving… lol
I made the brine for the 8 hour pre-cooking soak last night:
Turkey Brining Solution:
1 Gallon Vegetable Stock
1 cup salt
1/2 cup brown sugar
1 Tablespoon Black Peppercorns
1/2 Tablespoon Allspice Berries
1/3 cup grated fresh Ginger
Bring all ingredients to a boil and cool to room temperature.
Refrigerate up to 5 days in advance.
Soak bird for 6-8 hours in cold brine solution, adding 1 gallon of heavily iced water to brine solution - turning bird once halfway through. No need to refrigerate during brining
.
Remove from brine and rinse outer parts of bird.
Coat skin with Canola or Vegetable oil to promote browing.
Salt and pepper outside of bird (If you plan on eating the skin only).
Roast as normal until bird is 180 degrees internally (as shown on meat thermometer in breast).
Allow bird to rest 30 minutes prior to carving. Do not remove thermometer from bird until after rest period. (Keeps all juices inside the bird… and allows juices to redistribute during resting.
That’s it… easiest Turkey ever… I’ll let you know how it turns out!
(I go the brine recipe from Alton Brown’s show on Food Network)