This afternoon, Lisa Rose Starner, a foodie friend and a self proclaimed kitchen alchemist, delivered a care package of plum preserves, peaches, stewed tomatoes, strawberry preserves and "mystery" chutney - a labor of love from her home garden. Her thoughtful gesture got me in the mood for the upcoming holiday cooking season.
I thought I should post a copy of the JW's Citrus Brine and Oven Roasted Turkey recipes with three days left before Thanksgiving. Brining the turkey, according to the chefs at the JW, is the pre-requisite to a juicy turkey. Try it and I can guarantee memorable results.
JW Citrus Brine and Cooking Method for Oven-Roasted Turkey
Makes 3 gallons Brine and 1 Turkey
8 quarts Ice Water
2 quarts Chicken or Vegetable Stock, or water
2 quarts Orange juice
2 Cups Kosher salt
2 Cups Brown Sugar
2 Tablespoons Cracked Black Pepper
6 ea Bay Leaves
1 ea Whole Turkey, thawed, about 15 lbs, removed from plastic
Method to Brine the Turkey:
1. Combine water, stock, juice, salt, sugar, pepper, and bay leaves in a tall, five gallon pot or food safe bucket. Stir to dissolve salt and sugar.
2. 2. Place turkey breast down into brine. The ends of the legs will stick out a bit from the brine.
3. 3. Refrigerate for 24 hours.
4. 4. Remove from brine and let dry uncovered in the refrigerator for 12 – 24 hours. Do not rinse off.
1 pound (4 sticks) unsalted butter
1 750 ml – Chardonnay
1 quart chicken broth
1 – 3’ x 3’ cheese cloth
½ pound (2 sticks) unsalted butter; softened
Freshly ground pepper
Method to Cook the Turkey:
1. In a saucepan, melt butter with wine and chicken broth.
2. Cool to just warm; set aside
3. Heat oven to 325 degrees
4. Fold cheesecloth in half and soak in wine mixture. Squeeze out all excess.
5. Rub turkey completely with softened butter, on the exterior. Season with salt and pepper.
6. Bring the legs together and form a simple truss. Cover turkey completely with cheesecloth and place turkey on oven rack in the roasting pan.
7. Roast in preheated oven until the breast registers 160 degrees and the thigh at 165 to 170 degrees. Total cooking time depends on the size of the bird, but allow 2 ½ hours for a 12 pound turkey.
8. Baste every 30 minutes with the remaining wine mixture. The cheesecloth will absorb the liquid and become dry just before each basting. Allow to rest with cheesecloth intact for 45 minutes. Remove and discard cheesecloth.
9. Present and carve the turkey.