Tuesday, November 23, 2004
Turkey Virgin No Longer
But this year ... I'm hosting, and I'm cooking the bird.
(Edited later to show the glorious result:)
I was feeling a bit more confident about the process after taking a class sponsored by Fine Cooking at Sur La Table. I got a big tip in how to brine a turkey using two oven bags - only takes one shelf in the fridge. So I ordered a Willy Bird from the Berkeley Bowl market (if I do this again, I'm ordering it from the Andronico's near my house so I can walk there).
The brine was made with:
1 cup Diamond kosher salt
1/4 cup sugar
boiled with 1 quart water
and three more quarts of water added to cool it down. This is a brine for 18-24 hours.
I opened two Reynold's turkey bags and placed them in the roasting pan. The washed turkey went in, breast down. Then I poured the brine in very carefully and tried getting most of the air out of the inner bag before closing it. Then I closed the outer bag and twist-tied it. Then it went on the bottom shelf of the fridge:
The plan is to smoosh the brine up in the bag each time I go into the fridge, and then take it out and let the turkey air dry overnight before roasting.