LIFE

Brining makes for a moist turkey

Eric L. Schawaroch
For the Poughkeepsie Journal

I grew up in a family that swore by Butterball, but now it tastes artificial to me. Living in the Hudson Valley there are plenty of turkeys in my backyard, but I choose to let them roam free. I have had success with brands from the local supermarket, but lately I go to Adams Fairacre Farms and look for a local turkey that is hormone- and antibiotic-free, a personal preference.

One way to ensure a moist turkey is to brine it. This involves overnight soaking in a salt, sugar, water, mustard solution. This requires a pot large enough to hold the turkey submerged. If space in your frig is a factor you could separate the legs and thighs from the breasts, and brine and roast them separately. They do cook at different times, so this helps keep both the white and dark meats moist, but you will give up the Norman Rockwell presentation of the turkey on a platter. If you like the brine idea kosher turkeys are usually salted, so it is like being prebrined. I have had lots of luck with all turkeys as long as I don’t overcook them.

Roasting at a lower oven temperature gives you more yield and it usually will be juicier; 325 degrees works well for me. A higher temperature can be used to brown the skin, but a little butter or oil can be rubbed around the outside and will suffice, and, yes, do not forget to season inside and out with salt and pepper. If it is not as brown as you like during the last half hour of cooking you could turn the oven up to 425 degrees. Basting it with either water, turkey or chicken stock also will help keep it moist and can be turned into a great gravy.

I usually cook it to 155 degrees on a thermometer inserted into where the thigh and breast meet. Look for the juices from the thigh to run clear. The health department says 165 degrees, but I find it dry after resting. Remember, once out of the oven the turkey will continue to cook another 10-20 degrees. You should plan on cooking a defrosted turkey between 15 and 20 minutes per pound, but always check the internal temperature with a thermometer.

Once cooked let the turkey rest or sit out of the oven for 20-30 minutes to complete the cooking and let the juices stop flowing. I know it looks nice to bring the entire bird out to the table, but it can be a pain to carve. Once it has rested, I usually remove the legs and thighs from the breasts, and carve them separately. This way, if there is any pink undercooked meat I can put them back in the oven to finish, which is not often. I have found this only happens if the turkey was not fully defrosted in the center. Sometimes the turkey has a pink ring around the outside of the breast, this is not raw, but a low level of nitrogen dioxide in the meat and is not dangerous. You regularly find this with smoked meats, such as barbecue.

Follow these helpful hints and you should have a juicy and moist turkey each and every time.

Chef’s Corner appears Wednesday. Eric L. Schawaroch is an associate professor of culinary arts at the Culinary Institute of America. Send comments and questions to life@poughkeepsiejournal.com

Brining a turkey can deliver a moister bird.

Turkey Brine

2.5 gallons water

1/2 pound salt

1/2 pound sugar

1/2 cup mustard, Pommery or Gulden’s

Heat 1/2 gallon of water and dissolve the salt, sugar and mustard in it. Add the remaining cold water to cool. Pour over turkey and brine at least one day.