![]() Submerge in large sink of water, keep it submerged. ![]() Turkey needs to be in a leak proof bag / wrapping. Thaw in fridge (long thaw) – allow 24 hours for every 1.5 – 2 kg / 3 – 4 lb of turkey (my 5.5 kg/11 lb turkey took 3 days)įast thaw in water – 30 minutes per 500g / 1 lb. So you must factor this into your turkey-feasting timeline! And before we brine, we must thaw! Turkey THAWINGĪ frozen turkey is a formidable block of ice that takes days to thaw. Compared to 2 1/2 hours for un-brined turkey.īefore we roast, we brine. It takes 1 hour 45 minutes to roast a 5.5 kg / 10 lb turkey. Whereas with this recipe I’m sharing, I accelerate the partial defrosting of the turkey in cold water then it finishes defrosting WHILE it is brining.ĥ. It takes 3 days – yes, 3 WHOLE days – to defrost a 10 pound / 5kg turkey in the fridge. You can start brining while the turkey is still partially frozen. You can compensate by plonking in raw potatoes into the gravy to suck out the salt, but….it’s just one more thing you can avoid by using dry brining!Ĥ. Another problem many people have with wet brined turkey is that the roasting juices can be too salty to use for gravy. The roasting juices aren’t too salty to use for gravy. Whereas with dry brining, the turkey releases its own juices then sucks its own juices back in. ![]() Which makes sense, right? The turkey sucks in the brine and unless it is heavily flavoured with broth, the turkey is sucking in largely flavourless liquid. Not water. One of the grievances of wet brining is that while the turkey is moist, the moisture tastes bland – not like turkey. Not to mention the question of whether your fridge has space for said bucket!! (Note: If you’re determined to wet brine, use your vegetable crisper! Genius idea from TheKitchn.)Ģ. No mopping – I guarantee if you’re manhandling a bucket large enough for a 6 kg / 12 lb turkey AND bringing solution, there will be mopping involved at some stage…. While both methods will yield a juicy roast turkey, there are a number of very important advantages of dry brining:ġ. Wet Brining is more well known than Dry Brining. Dry brining has the same effect, but is done by rubbing the turkey with a seasoned salt then left to “marinate” for a couple of days before roasting.ĭry brining is easier, more effective and tastier than wet brining! The method of soaking turkey in a giant bucket of salty water is called wet brining. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey. Take a close look at the turkey slice below – look how juicy it is!!!īrining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. Even drowning it in gravy can’t completely compensate.Īnd in this day and age, there’s pretty much full consensus amongst all the greatest food authorities of the world that brining is the path to Juicy Roast Turkey. It doesn’t matter how much butter you use, whether you roast upside down, spin it around, baste 50 times – if you don’t brine, your turkey won’t be as moist. I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas table centrepiece only to find that it’s dry – especially the breast meat. How to make dry brined Juicy Roast Turkey Internal temperature of cooked turkey (and how to do it) For the experienced, you can skip straight to the recipe or the section you are interested in!īrining is the path to JUICY Roast Turkey! This is a long post, to arm those who are new to roasting turkey with all the information they need. ![]() Served with turkey gravy or Cranberry Sauce Roast turkey cook time 12 minutes per 500g / 1 lb (brined turkey cooks faster)ħ5☌ / 165☏ using a meat thermometer inserted between leg and thigh Start turkey roast upside down for extra juicy breast
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