The host of PBS-TV's "Flavors of America",
Chef Jim Coleman, shares his recipe for brining a holiday bird.
Chef
Coleman's Holiday Brined Bird
- 1 cup kosher salt (per
gallon of ice water) approximately 3 gallons for 8 to 12 pound
bird
1 lime, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
5 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried sage
1 tablespoon white black pepper
-
- 1 (8 to 12 pound) turkey
- Place turkey in a cooler
then add ice cold water to completely submerge the turkey. Depending
on how many gallons, adjust accordingly for salt And if using
more than 3 gallons of water, use more lime, orange, onion, garlic,
bay leaves, sage, thyme and pepper. Take remaining ingredients
and add to brine. Stir until well combined. Top with ice cubes
and leave in cool spot overnight. Discard brine after removing
the turkey. Rinse turkey before placing in oven.
- Preheat oven to 400°F
(205°C). With the breast of the turkey on the rack facing
the bottom of the pan (If you don't have a rack, make a wreath
with tin foil to hold the turkey properly.), roast for about
45 minutes.
- Reduce oven temperature
to 325°F (160°C).
- Remove turkey from oven,
turn over and return to oven and continue roasting for about
two and a half hours, depending on the weight of the turkey.
The meat thermometer should read 180°F (85°C). when inserted
in the thickest part of the turkey near the thigh.
Serves 8 to 12 depending
on size of bird.
Recipe and photograph provided
through ARA Content.
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