I love the turkey scene in National Lampoon's Family Christmas where she cuts into the turkey and it "puffs" powdery smoke because its so dry and then nobody can cut it, let alone chew it. It was so over the top silly but was really reminiscent of several turkeys loving made by my grandmother. I remember drowning my turkey slices in gravy just to get them down lest they stick on the way down. A few years ago, I saw my first turkey being brined on television and I bawked. I thought that was ridiculous soaking a piece of meat in water with salt. All I could imagine was taking a bite out of my turkey and juices squiring everyone sideways since it would be so water logged from its overnight soak but it seemed to be the "it" thing to do according to Food Network. I mean, if frozen turkey producers can inject your meat with a brine before freezing to make it self basting, why couldn't I try brining it myself with flavorings and herbs too? So one year, I tried it and once I cut into the moistest turkey of my life, I was a sworn briner. I will never make a turkey without it ever again. (or roaster chicken for that matter!)
Brining is very easy to do. I know it sounds scary to do but once you get the principle down, it is the easiest process to do. Brining, simply put, is a water/sugar/salt combo in which you soak your turkey for several hours to overnight before cooking as you normally would. What this does is allows your turkey meat to "soak in the flavor" and lock them in place. (and it makes the pan drippings used for gravy SUPER flavorful!) By adding things like citrus or fruit slices, fresh herbs, wine....you can change the flavor of your meat. There are a bajillion recipes for brines out there to choose from. This one I'm sharing uses really subtle flavors of cinnamon, clove, lemon and bay leaf. These flavors are mimicked in my other dishes so it pairs really well. You could very well (as I have done before) add a few peppercorns, some quartered onions and garlic. Its very flexible and totally controllable.
The key is making sure your turkey is COVERED with the brine. Use a big stock pot or even a picnic cooler. Just something big enough to contain turkey and the gallons of brine. Since I use a relatively small turkey breast for Thanksgiving, as there is only a handful of us, I can set mine in the fridge. If your turkey is large, say in the 12-15 pound range, you're safer adding ice to your cooler or pot and sitting your turkey in a cool place until you're ready to bake it. (its safe to do...I just re-watched Alton Brown do this last night on Food Network) As long as your container is sealed and keeping the coolness in, you're good for the few hours you'll be soaking the turkey.
I hope you try this sometime soon, even practicing on a turkey breast or roaster chicken. It produces the juiciest, most moist meat that just stands out from every other turkey you've ever had. Golden brown outside and crispy skin with delectable tender meat....its gorgeous AND tasty! Imagine that from a turkey!
Whole turkey or breast (up to 15 pounds)
2 gallons water
1 c sugar
1 c kosher salt
2 lemons, sliced in ½
4 bay leaves
3 cinnamon sticks
Small handful cloves
Additionally: Olive oil, poultry seasoning
Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight. (the longer the better for flavor)
Preheat oven to 350 degrees F.
Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Rub turkey skin thoroughly with olive oil and sprinkle with poultry seasoning and salt/pepper. Cook turkey for about 3½ hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.
