Brine Your Turkey

I would never order turkey when out at a restaurant. Come to think of it, I don't know that I've ever seen turkey on a non-holiday menu, except for our annual visit to Hart's Turkey Farm in New Hampshire. So why is America obsessed with turkey on Thanksgiving? 

I can think of two reasons. One, turkeys must have been around in the days of the Pilgrims (can you tell I'm not a history major?); and two, it's tradition. That last reason is what seals the deal for me.

For my family, there is nothing more comforting that the golden smell of turkey roasting in the oven. I love it. Not that I've always met with success cooking this large bird, but with enough gravy, it's always been edible.

This year, I decided to listen to the 2,500 or so comments on Alton Brown's Good Eats Roast Turkey recipe. They were all saying to brine the bird. So I did.

And the results? We didn't even need the gravy, that's how flavorful and tender the meat tasted.

There are a few key points to producing this perfectly roasted turkey.

First, watch the videos that accompany the recipe so you are familiar with Alton's method before you start. It's not difficult, but it's always best to know the steps ahead of time so the oven is free when you need it and ingredients are readily available.

Secondly, cooking the turkey at 500°F for the first 30 minutes is crucial for sealing in the juices and browning the skin. Adding some water to the roasting pan beforehand helps with cleanup, and adds to the drippings, which will be used for gravy.

Lastly, use a probe thermometer so you don't need to open the oven and poke the turkey, which slows the cooking process, and lets valuable juices escape each time you pierce the skin. The recipe calls for cooking to an internal breast temperature of 161°F, realizing the meat continues to cook after it is removed from the oven.

If you don't have time to brine, check out this Herb-Buttered Turkey recipe from chef Tom Colicchio, the head judge of the hit show, Top Chef.

If you prefer to use an oven bag to avoid basting, try this recipe.