March 26, 2005
Elaine will make the first seder for about 25 people, which is small for her! She wants to make a turkey but hesitated as it is not something she normally does and was not confident. So I offered to find some good recipes.
Can we do better than Alice Waters?
CHEZ PANISSE'S BRINE FOR MEATS
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
Add all ingredients and stir for a minute or two until the sugar and salt dissolve.
Leave poultry in the brine for 24 hours. If the meat/ poultry floats to the top, use a plate or other weight to keep it completely submerged in the brine.
Note: The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the meat or poultry.
To roast a brined chicken: Drain well. Pat dry and stuff with onions, lemons and herbs. Rub the skin with oil to help browning and sprinkle with pepper (salt isn't needed because of the brine). Roast in a 400 degrees oven until done; generally about 1 hour and 15 minutes for a 3 1/2- to 4-pound bird.
See the following links for turkey:
- General instructions, including marination and brining, from University of Illinois Extension
- Hormel's brining technique
- Food Network version
- Emeril's notched up version
- Turkey roasting chart
- To crisp the skin on brined turkey: Raise the oven temperature up to 400°F to 450°F (205°C to 235°C) for the last 20 to 30 minutes of roasting.
Posted by BKG at March 26, 2005 10:29 AM
Post a comment
Thanks for signing in, . Now you can comment. (sign out)(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)