Turkey can be dry and sometimes lacking in taste. One sure way to keep that bird moist and bursting with flavor is to use a BRINE. A brine is a solution of salt, sugar, herbs and spices. When a piece of meat is soaked in a brine the salt - sugar combination is absorbed into the flesh and creates what scientists call a matrix. This matrix stops the internal moisture from escaping during the cooking process yielding a very moist result. By adding complimentary herbs, spices aromatics and citrus you crank up the flavor meter to the red line. The actual herbs and spices you use can be relative to your personal taste or what are available in your neighborhood store or garden.
I think my WildEats - Lemon Garlic & Sage Rub with fennel ads a perfect balance of flavor that still allows the natural turkey flavor to come through. You can use your own favorite combination of flavors.
Lemon, Garlic & Sage Turkey
You will need apr. 1 pound of uncooked turkey per person
brine
1-gallon warm water
1-cup kosher salt
3/4-cup sugar
1 jalapeno. Chopped into small pieces
1 lemon, cut into slices
1 lime, cut into slices
½ cup WILDEATS Lemon Garlic & Sage Rub
2 bay leaves
1 onion, cut into slices
1 gallon ice water
18 lbs. Turkey (fresh or defrosted)
finish
1-2 cups of mayonnaise
Equipment-
large garbage bag
plastic milk crate or a container or pot to hold a 18 lb turkey
Blend all the dry ingredients and add them to the warm water to help extract out flavor. Mix well. Once the ingredients are dissolved add the ice water, mix and when the water is cold add the turkey.
Line a plastic milk crate or similar sized container with a large garbage bag. Place the turkey in, add the brine and tie off the top of the garbage bag. Make sure the turkey is completely submerged in the brine. If not ad a little more water, salt and sugar.
For a medium to large turkey brine in the refrigerator for three days, smaller items like pheasant, chicken breasts or pork chops can be done overnight.
If your refrigerator is too small you can put the crate in a cooler packed with a lot of ice. If you use this method be sure and keep the cooler full of ice.
The WildEats Method of ROASTING the BIRD
After three days, remove the meat from the brine. Allow the turkey to dry on a rack, uncovered in the refrigerator for a couple of hours. Pre heat your oven to 350° F. Place the turkey breast side up on an appropriate roasting pan. Take the mayonnaise and smear it all over the turkey. Yes Mayonnaise! Most people will baste their turkeys with butter, which is about 90% fat, mayonnaise has the same fat content. The advantage is once you coat the bird with the mayonnaise your work is done. As the bird is roasting the mayonnaise will continue to baste the bird as the mayonnaise breaks down. Unlike the butter basting which you have to do every 20 minutes or so until the bird is done. Don't tell anyone it's our little secret...
Once your have rubbed your turkey with the mayo there's NO need for additional seasonings. The combination of brining and the self-basting of the mayo ensures a tender, very moist final result. I guarantee you WILL become a fan of brining all your white meats...
Place the turkey in the pre heated oven and roast at 350°F for about 30 minutes. Then turn down the oven to 325° F and continue to roast for app. 2 1/2 to 3 hours or until the internal temperature reaches 160° near the leg bone. Once you've reached this temperature remove the turkey from the oven, loosely cover with aluminum foil and allow to rest for at least 30 minutes. This allows the juices to redistribute throughout the meat.
Give this technique a try, I’m sure you’ll see a very noticeable difference. Drop me a line and let me know how it turns out!
* - Add the dry ingredients to the warm water to dissolve, adjust to your own taste.
