The holidays are upon us. And undoubtedly you will be enjoying some of your favorite foods.
Everyone gets a little nervous when making the holiday turkey. While your family and guests are sitting around the dinner table admiring the glistening bird, their secret prayer is always this: please don’t let this turkey be tasteless and dry.
It’s a tall order to be sure.
While the star of your holiday dinner may be the turkey, it should not be a lame duck.
Well there’s good news. The hue and cry of the masses – well your family – has been heard.
Los Angeles based Chef Daria Le Sassier of Le Sassier Catering is back with a recipe for making your bird moist, tender and flavorful by brining. Brining? Yes and it is easier than you think. This ancient method not only hydrates the turkey, but it infuses the most subtle flavor. See Chef Daria’s quick video on how to brine a turkey and her brine recipe below. You can do it – yes you can!
2 cups kosher salt
1 cup packed brown sugar
5 fresh sage leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
3 cloves garlic
2 quarts of water
2 quarts cold water
2 large turkey size oven roasting bags
14 to 16 pound turkey
In a large kettle, combine the salt, brown sugar, sage, thyme, rosemary, peeled garlic cloves and 2 quarts of water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat.
Add the cold water to cool the bring liquid to room temperature.
Place the turkey-size oven roasting bag inside a second roasting bag. Add the turkey. Carefully pour the cooled brine into the bag. Squeeze out as much air as possible. Seal the bags. Turn and rotate the turkey to coat. Place turkey in a roasting pan and place in the refrigerator for 12-24 hours. Make sure you turn the bag several times while it marinades.
After 12-12 hours, drain the brining liquid, remove turkey from the bag and rinse it. Pat it dry.
With your fingers, carefully loosen the skin from the turkey breast. Rub half of the herb butter under the skin. Then rub the remaining herb butter over the turkey skin.
With the breast side up, place turkey on a rack in a roasting pan. Bake at 450 degrees Fahrenheit for 30 minutes. Then reduce the heat to 325 degrees Fahrenheit for 3.25 hours to 3.45 hours or until the food thermometer reaches 180 degrees Fahrenheit. Make sure to baste the turkey throughout cooking process with pan drippings.
When done, remove from the oven, cover with foil and let rest 20 minutes before serving.
Herb Butter Ingredients
2 cups butter, soften
½ cup olive cup oil
1 cup packed fresh parsley sprigs, roughly chopped
1/3 cup fresh sage leaves, roughly chopped
1/3 cup fresh rosemary leaves, roughly chopped
In a small bowl, combine softened butter, olive oil and chopped herbs. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.