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Well, it’s here. Thanksgiving is upon us. And while we could have provided standard Thanksgiving recipes, we decided to go in a different direction. We think you’ll benefit more from some tips, tricks and time-savers to keep you from going crazy on Turkey Day. Executive Chef at World Cafe Live, Michael Schick weighs in with some expert advice. First up, the bird. Nothing is more important than the turkey. Schick recommends brining that baby. “Not only does turkey brining help add great flavor, it can also help lock in moisture during the cooking process,” said Schick. br
Michael Schick’s Turkey Brinebr
br3 cups apple cider or apple juice
br2 gallons warm water (around 115 degrees)
br3 Tbsp. rosemary leaves
br2 Tbsp. chopped sage leaves
br5 cloves garlic, minced
brpeel of 2 large oranges
brpeel of 1 large lemon
br1 1/2 cups kosher salt
br1 cup white sugar
br8 bay leaves
br2 Tbsp. whole black peppercorns.
Directions
brbrPour all ingredients into a large container or bowl and stir with a whisk to dissolve the sugar and salt. Put your thawed turkey into a large brining bag. Pour the brining solution into the bag and seal. Store refrigerated for at least 18 to 24 hours before your planned cooking time. Rotate, turn and even gently massage the brining bag with the turkey to help make sure every inch gets the same treatment and flavor. Once you’re ready to cook, remove turkey and rinse gently under cool water to help remove any brine remnants. Pat dry and begin cooking the turkey as normal.
brNote: Many recipes recommend using cold water to brine. I’ve always found it best to use warm water to help open the pores of the meat/poultry in order to allow for maximum brine flavor.
The Prep
The Sauces and Stocks
The Sides
--Kim Cooper--
Michael Schick’s Turkey Brinebr
br3 cups apple cider or apple juice
br2 gallons warm water (around 115 degrees)
br3 Tbsp. rosemary leaves
br2 Tbsp. chopped sage leaves
br5 cloves garlic, minced
brpeel of 2 large oranges
brpeel of 1 large lemon
br1 1/2 cups kosher salt
br1 cup white sugar
br8 bay leaves
br2 Tbsp. whole black peppercorns.
Directions
brbrPour all ingredients into a large container or bowl and stir with a whisk to dissolve the sugar and salt. Put your thawed turkey into a large brining bag. Pour the brining solution into the bag and seal. Store refrigerated for at least 18 to 24 hours before your planned cooking time. Rotate, turn and even gently massage the brining bag with the turkey to help make sure every inch gets the same treatment and flavor. Once you’re ready to cook, remove turkey and rinse gently under cool water to help remove any brine remnants. Pat dry and begin cooking the turkey as normal.
brNote: Many recipes recommend using cold water to brine. I’ve always found it best to use warm water to help open the pores of the meat/poultry in order to allow for maximum brine flavor.
The Prep
The Sauces and Stocks
The Sides
--Kim Cooper--
