Wolfgang Puck: This year for Thanksgiving, consider brining the bird

You may have heard friends rave about brining their Thanksgiving turkeys. In this pre-roasting process, you soak a whole fresh (not frozen) turkey overnight in a brine of saltwater and other seasonings.

You may have dismissed the idea of brining as too complicated or too salty. But let me assure you that brining is worth trying this Thanksgiving, for several reasons.

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First, it’s not that complicated. All you need is a stainless-steel stockpot large enough to hold the turkey submerged in the easily prepared brine. And you need to clear a space in your refrigerator to keep the brine pot with the turkey overnight. It’s simple as that.

Then, there are the benefits.

Brining helps carry the seasonings deep into the turkey, resulting in perfectly seasoned meat; but most of the salt remains in the brine when you drain it away.

The long soaking also results in juicier meat, pleasing lovers of white meat, which usually begins to dry out while the dark meat reaches doneness.

There’s no need to baste or even fuss with turning the bird during roasting.

And tests have shown that brined turkeys cook slightly faster, because the additional moisture helps transmit heat.

So, why not give brining a try this Thanks-giving?

Yes, the recipe here is fairly long; but it includes all the instructions you’ll need – even for making stock, which you’ll then use to prepare gravy from the delicious pan drippings. But you’ll find the process itself surprisingly simple – and the results delightful.

BRINED ROAST TURKEY WITH PAN GRAVY

Makes 8 servings.

Brine:

1 gallon water

2 cups kosher salt

1/2 cup cracked black peppercorns

1 tablespoon ground cloves

1 tablespoon ground ginger

12 bay leaves

3 cups honey

3 cups maple syrup

Read more : Paula Deen’s Meatloaf

Roast turkey:

10-pound whole fresh turkey, giblets and neck removed and reserved

1 cup cubed carrots

1 cup cubed celery

1 cup cubed onion

1 stick unsalted butter, softened

2 teaspoons chopped garlic

2 teaspoons chopped fresh sage leaves

1 teaspoon chopped fresh rosemary leaves

2 apples, quartered and cored

1 onion, peeled and quartered

3 sprigs fresh sage

2 sprigs fresh rosemary

Olive oil, for drizzling

Pan gravy:

1/2 cup dry white wine

1/2 cup madeira

4 cups turkey stock (recipe follows) or store-bought chicken broth

2 sprigs parsley

1 sprig fresh thyme

2 ounces softened unsalted butter kneaded together with 2 ounces all-purpose flour to make a beurre manie

Salt

Freshly ground black pepper

To make brine: In stockpot large enough to hold turkey, combine water, salt, peppercorns, cloves, ginger and bay leaves. Bring to a boil over high heat. Reduce heat to a simmer. Stir in honey and maple syrup until dissolved. Turn off heat. Cool to room temperature.

To brine turkey: Rinse turkey inside and out with cold running water. Carefully lower into cooled brine. Place clean weight on top of turkey to keep it fully submerged. Refrigerate for at least 4 hours or as long as overnight.

To prepare oven, pan: Preheat oven to 325 degrees. Spread cubed carrots, celery and onion in shallow roasting pan.

To prepare turkey: Remove turkey from brine. Rinse briefly. Pat dry with paper towels. Gently inserting fingers between skin and flesh, loosen skin from breast area. In mixing bowl, stir together stick of butter, garlic, chopped sage and chopped rosemary. Rub mixture under breast skin. Insert apples, onion and herb sprigs into turkey’s cavity. Place turkey breast-up in prepared roasting pan. Tuck wings back and underneath turkey. Using kitchen twine, tie leg ends securely together. Drizzle and rub olive oil all over skin.

To roast turkey: Roast for 2-1/2 hours or until instant-read thermometer inserted into thickest part of breast not touching bone registers 165 degrees. (Note: If skin turns dark too quickly, tent it with aluminum foil.) Carefully transfer turkey to cutting board. Cover with foil. Let rest while preparing gravy.

To make gravy: Tilt roasting pan and skim off as much liquid fat as possible from pan juices. Set pan over 2 cooktop burners on medium heat. Add wine and madeira. Using wood spoon, stir and scrape to deglaze pan deposits. Boil until reduced to 1/4 cup. Add stock or broth, parsley and thyme. Bring to a boil. Carefully pour through fine-meshed strainer into saucepan. Return to a boil, skimming any impurities from surface. Reduce heat to a simmer. Whisk in beurre manie. Simmer for a few minutes or until gravy has thickened. Season to taste with salt and pepper.

To serve: Carve turkey. Serve, passing gravy separately in sauceboat.

TURKEY STOCK

Makes 4 to 6 cups.

Turkey giblets and neck

2 tablespoons olive oil

1/2 cup port

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

2 sprigs fresh rosemary

5 black peppercorns

Water

To brown giblets and neck: Heat saucepan over high heat. Add oil. Heat until oil swirls easily. Add giblets and neck. Saute for 7 minutes or until evenly browned. Remove from heat. Add port. Using wood spoon, stir and scrape to deglaze pan deposits. Return to heat. Cook, stirring occasionally, for 10 minutes or until port has almost completely evaporated.

To finish stock: Add onion, carrot, celery, rosemary, peppercorns and enough cold water to cover by 4 inches. Bring to a boil. Reduce heat. Simmer gently for 2 hours, occasionally skimming off scum from surface and adding a little more water to keep solids covered. Pour stock through strainer into mixing bowl. Use immediately. Or cool, cover and refrigerate for up to 4 days.

Source: https://gardencourte.com
Categories: Recipe