Turkey

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!{float: right; margin-left: 10px;}http://www.wholefoods.com/recipes/images/turkey_2004.jpg!:http://www.wholefoods.com/recipes/turkeyprimer.html Time once again for Rich to take charge and roast the turkey. As usual, here’s a list of recipes that work:
“Whole Foods”:http://www.wholefoods.com/recipes/turkeyprimer.html. The local high end but fresh grocer around here. They have a basic recipe that includes brining the turkey.
The brine ratio:

2 gallons water
2 cups kosher salt
1 cup brown sugar
6?8 whole black peppercorns
1 tsp dried thyme
4?5 whole allspice berries

Remove the neck and giblets from the cavity. Soak it in the above solution, fully submerged, for 12 to 18 hours, refrigerated. Before roasting, remove it from the brine and rinse it thoroughly inside and out before proceeding. This works for smaller birds, less than 20 pounds.
It should take 3-4 hours for a 12-16 pound bird, but use an instant read thermometer. They are a few bucks and they really work.

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