In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice.
Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Roast the turkey for 2 hours. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.
Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Strain the enriched stock into a heatproof bowl and discard the solids. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Oh, and you'll need to invest in an oven thermometer to know the exact temperature of your bird as it cooks.
It's as necessary as any step in this process. Let the turkey rest for at least 20 minutes and up to one and a half hours after taking it out of the oven and before carving.
This ensures maximum flavor and juiciness. Covering with foil isn't necessary and risks steaming the skin and overcooking the turkey, which, of course, is very bad.
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Hot Stuff. Get the Tasting Table newsletter for adventurous eaters everywhere Sign up Your information will never be shared with a third party. Instructions In a small bowl, mix together the garlic, basil, and pepper. Insert one clove into each end of the turkey breasts, and one in the center. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of degrees or in the oven at for min or until degrees internal temp.
Notes cooked turkey will keep in the refrigerator for days. Nutrition Facts. Calories Calories from Fat Trans Fat 1g. Author: Sweet Basil.
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