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Please, please someone tell me it's not just one week before Thanksgiving! That means the year is almost gone.
Brining a turkey has gained a lot of popularity in the last few years, and it's really very easy and versatile once you know how it's done. For a bird that is moist, juicy and flavourful, this is a great way to go. This is based on the luscious Nigella Lawson's turkey brining recipe, which I believe she illustrated on her show while wearing a party frock. The girl has such style.
For the basting glaze:
3 oz butter
3 tbsn maple syrup
For the turkey soaking solution, place the water into your largest cooking pot or bucket/plastic bin (go to any hardware store – they have the big orange buckets (you know the ones)) and add all the solution ingredients. Stir well to dissolve the salt, sugar, syrup and honey. (Squeeze the orange quarters into the brine, then add the oranges themselves.) I actually heat the solution to melt the salt and sugar, then let the liquid cool completely. Add more water if the turkey is not completely submerged.
Keep the mixture in a cold place, even outside overnight or for up to a day or two before you cook it. Take the turkey out of its liquid (and pat it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys should be at room temperature before being put in the preheated oven.
For the basting glaze, place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout out the turkey roasting time.
Preheat the oven to 425°F/220°C. Cook the turkey for half an hour at this relatively high temperature, then turn the oven down to 350°F/180°C and continue cooking.
Turn the oven back up to 425°F/220°C for the last quarter of an hour or so if you want to give a final browning to the skin. For a 9-11 turkey, allow two-and-a-half to three hours in total. Remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey's c cooked. Allow the turkey to rest for 20 minutes before you carve it.
Brining a turkey has gained a lot of popularity in the last few years, and it's really very easy and versatile once you know how it's done. For a bird that is moist, juicy and flavourful, this is a great way to go. This is based on the luscious Nigella Lawson's turkey brining recipe, which I believe she illustrated on her show while wearing a party frock. The girl has such style.
Turkey Brining Solution:
9-11lb turkey
11 pints water
5 oz salt
3 tbsp black peppercorns
1 cinnamon stick
1 tbsp caraway seeds
4-6 cloves
2 tbsp allspice berries
4 star anise
2 tbsp white mustard seeds
8 oz sugar
2 onions, quartered
3in piece of ginger, cut into 6 slices
1 orange, quartered
4 tbsp maple syrup
4 tbsp honey
11 pints water
5 oz salt
3 tbsp black peppercorns
1 cinnamon stick
1 tbsp caraway seeds
4-6 cloves
2 tbsp allspice berries
4 star anise
2 tbsp white mustard seeds
8 oz sugar
2 onions, quartered
3in piece of ginger, cut into 6 slices
1 orange, quartered
4 tbsp maple syrup
4 tbsp honey
For the basting glaze:
3 oz butter
3 tbsn maple syrup
For the turkey soaking solution, place the water into your largest cooking pot or bucket/plastic bin (go to any hardware store – they have the big orange buckets (you know the ones)) and add all the solution ingredients. Stir well to dissolve the salt, sugar, syrup and honey. (Squeeze the orange quarters into the brine, then add the oranges themselves.) I actually heat the solution to melt the salt and sugar, then let the liquid cool completely. Add more water if the turkey is not completely submerged.
Keep the mixture in a cold place, even outside overnight or for up to a day or two before you cook it. Take the turkey out of its liquid (and pat it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys should be at room temperature before being put in the preheated oven.
For the basting glaze, place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout out the turkey roasting time.
Preheat the oven to 425°F/220°C. Cook the turkey for half an hour at this relatively high temperature, then turn the oven down to 350°F/180°C and continue cooking.
Turn the oven back up to 425°F/220°C for the last quarter of an hour or so if you want to give a final browning to the skin. For a 9-11 turkey, allow two-and-a-half to three hours in total. Remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey's c cooked. Allow the turkey to rest for 20 minutes before you carve it.
