So last weekend I went to cook with Chef Mark Sullivan at Spruce with 11 other people to get the tips needed to make a perfect Thanksgiving meal. Aside from the food being fabulous I learned a lot too! Here was the most amazing tip for a perfectly delicious & moist turkey.
- Brine turkey for up to 3 days prior in a bath of heavy salt, pepper, water, fennel, onions, garlic, lemons, oranges, honey, rosemary, thyme, bay leaves,juniper berries & fennel seeds.
- Remove from brine, wash & pat dry one 16-18 lb turkey
- Cover turkey with good olive oil, salt & pepper if you like
- Wrap turkey with parchment paper
- Then wrap turkey with aluminum foil tightly
- Place turkey breast side down in a 450 degree still oven for 30 minutes
- Lower heat to 250 and roast for one hour
- Flip to breast side up and roast for one hour, repeat flipping & roasting until internal temp is at 120-125 degrees
- Unwrap bird and cook uncovered breast side up for 30 minutes at 375 degrees until nice and golden brown (final temp out of over should be around 138-142 degrees)
- Let rest for 30-60 minutes and enjoy
Pair with Morgon Jean Foillard, Cuvée Corcelette 2007
Have a wonderful and safe Thanksgiving Everyone!!!
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