Recipe For The Perfect Turkey!
If you're a fan of the Food network, then you're well aware that we (the viewing
public) will be hit with an onslaught of Thanksgiving day recipes and tips
in the next 2 wks.
And if you enjoy these types of shows, then by all means, continue to watch.
But, if you're not a fan or just don't have the time, that's okay as well.
And if you plan on making turkey, and want a recipe for the "juiciest turkey"
ever, copy this recipe from none other than Food network star, Ree Drummond.
AKA the "Pioneer Woman" says that brining your turkey first, is the key to a
turkey that's succulent and brimming with flavor.
What is brining, you ask?
Soaking or saturating the turkey (meat) in a salty solution for a day or two before cooking it.
And the Pioneer woman's best brine for your turkey is...
Ingredients:
3 cups of apple juice or cider (not vinegar)
2 gallons of cold water
2 cups of brown sugar
1 1/2 cup kosher salt
1/4 cups fresh rosemary leaves
3 Tbs. peppercorns
6 cloves of garlic
5 whole bay leaves
the peel of 3 or 4 large oranges and get as pith (the white part)
as you can.
Directions:
Place all of the ingredients in a large pot, turn on the heat and simmer just
until the sugar and salt dissolve. Turn off the heat, and let it cool completely.
Next, look for a pan, tub, pail, whatever--something that can
accommodate a 10, 15, or 20 pound turkey. Place the turkey into the pot, pan, tub,
plastic bag, whatever, and then the brine, cover and leave in the refrigerator
or if you're lucky enough to live in Alaska, Minnesota or Buffalo N.Y. (colder
environments) place the bird and brine on an outdoor porch or tool shed for a day or two.
(make sure no wildlife can get to it, cats, dogs, wolves, bears, or Raccoons).
And in a day or two, discard the brine, pat dry the turkey,
add some melted butter or oil, spices and herbs to it and then cook it.
Another great tip: place the turkey on the lowest rack, why?
Heat rises and if it (the turkey) is at top of the oven it'll cook too fast.
Another great tip: From Wolfgang Puck and Rita Wilson, (Mrs. Tom Hanks)
place the turkey breast-side down. Why? All of the juices flow to the bottom,
which will make the breasts (white meat) much more juicier.
That's it- a recipe for the "juiciest turkey ever" courtesy of the Pioneer Woman!
And if you want more great tips from some of your favorite chefs, head on over
to Amazon.com/the kindle store and type, see title to the right
in the search bar and download it.
Learn how chefs-Carla Hall, Michael Symon, Giada DeLaurentiis, Bobby Flay and Rachael Ray may some of your
Turkey day favorites.
Good Luck!
JGib~
RedCarpetRxs!
If you're a fan of the Food network, then you're well aware that we (the viewing
public) will be hit with an onslaught of Thanksgiving day recipes and tips
in the next 2 wks.
And if you enjoy these types of shows, then by all means, continue to watch.
But, if you're not a fan or just don't have the time, that's okay as well.
And if you plan on making turkey, and want a recipe for the "juiciest turkey"
ever, copy this recipe from none other than Food network star, Ree Drummond.
AKA the "Pioneer Woman" says that brining your turkey first, is the key to a
turkey that's succulent and brimming with flavor.
What is brining, you ask?
Soaking or saturating the turkey (meat) in a salty solution for a day or two before cooking it.
And the Pioneer woman's best brine for your turkey is...
Ingredients:
3 cups of apple juice or cider (not vinegar)
2 gallons of cold water
2 cups of brown sugar
1 1/2 cup kosher salt
1/4 cups fresh rosemary leaves
3 Tbs. peppercorns
6 cloves of garlic
5 whole bay leaves
the peel of 3 or 4 large oranges and get as pith (the white part)
as you can.
Directions:
Place all of the ingredients in a large pot, turn on the heat and simmer just
until the sugar and salt dissolve. Turn off the heat, and let it cool completely.
Next, look for a pan, tub, pail, whatever--something that can
accommodate a 10, 15, or 20 pound turkey. Place the turkey into the pot, pan, tub,
plastic bag, whatever, and then the brine, cover and leave in the refrigerator
or if you're lucky enough to live in Alaska, Minnesota or Buffalo N.Y. (colder
environments) place the bird and brine on an outdoor porch or tool shed for a day or two.
(make sure no wildlife can get to it, cats, dogs, wolves, bears, or Raccoons).
And in a day or two, discard the brine, pat dry the turkey,
add some melted butter or oil, spices and herbs to it and then cook it.
Another great tip: place the turkey on the lowest rack, why?
Heat rises and if it (the turkey) is at top of the oven it'll cook too fast.
Another great tip: From Wolfgang Puck and Rita Wilson, (Mrs. Tom Hanks)
place the turkey breast-side down. Why? All of the juices flow to the bottom,
which will make the breasts (white meat) much more juicier.
That's it- a recipe for the "juiciest turkey ever" courtesy of the Pioneer Woman!
And if you want more great tips from some of your favorite chefs, head on over
in the search bar and download it.
Learn how chefs-Carla Hall, Michael Symon, Giada DeLaurentiis, Bobby Flay and Rachael Ray may some of your
Turkey day favorites.
Good Luck!
JGib~
RedCarpetRxs!
