Editor’s note: after our Thanksgiving special last week, we heard from a lot of listeners wanting to hear more about the process of brining a turkey, so we asked Chef Orr to share some tips, here they are:
Tips For Preparing The Perfect Turkey
Say “goodbye” to dry, gravy smothered turkey breasts. Here are some effective”brining”, or marination, tips to help you master the art of turkey-roasting.
Brining consists of soaking the turkey in liquid, sugar, and salt. The turkey then absorbs the moisture, making is less likely to get overly dry. There are no set amount of the ingredients for your brine, it’s kind of a free for all, so just toss in what you like! Here are some ideas to get you started:
- citrus- orange, lemon, lime
- spices: cloves, allspice, bay leaves, oregano
Baking The Bird – “Don’t Overcook!”
- Refrain from using the thermometers that come with the turkey.
- Use a “self-read” thermometer.
- Take the temperature by plunging the thermometer right into the thigh of the bird.
- Take turkey out of the oven when thermometer reads 155 degrees.
- If drained juices are clear, the turkey is cooked.
Decorating A Festive Turkey
Feel free to dress up your turkey by garnishing it with a myriad of fruits and veggies. Oranges, berries, and lemons add the perfect touch of color to ensure a festive presentation.
And don’t forget to buy a local, free-range turkey. Happy birds taste better!