Thanksgiving 101: Let's Talk Turkey!

Turkey - the centerpiece of most Thanksgiving celebrations.  There are SO many different ways to prepare and cook a turkey.  Perhaps you have a favorite tried and true recipe or perhaps you've tried doing it a couple different ways and haven't landed on your perfectly moist, tender bird yet.  If the later is the case, then you've come to the right place.  I, the cottage mama, am about to give you fool-proof instructions on preparing a delicious Thanksgiving turkey!

My big secret - BRINING!!  Brining?  Yes, brining!  What is brining?  It is a process in which you soak your meat in a salt-water solution before cooking.  I guarantee that if you brine your turkey you will end up with an unbelievably moist and flavorful bird every time.

So here is my basic Thanksgiving Turkey recipe:

Thanksgiving Turkey

Ingredients:

1 fresh 14 pound turkey (or a frozen one fully thawed)

1 cup kosher salt

1/2 cup sugar

1 gallon water

2 plastic "reynolds" turkey bags

black pepper, to taste

3 medium yellow onions, each cut into 8 wedges

2 carrots, cut into chunks

1 celery stalk, but into 2-inch pieces

12 fresh thyme sprigs

2 heads of garlic, halved horizontally

1 bay leaf

1.5 cups white wine

4 tablespoons unsalted butter

Directions:

Remove the neck and giblets from the body and neck of the turkey.  Rinse turkey under cold water.

Combine 1 cup kosher salt, the sugar and 1 gallon water in a large bowl, stirring to dissolve salt and sugar.  Put 1 plastic oven bag inside the other to create a double thickness.  Put the bag in a large roasting pan.  Fold back the top one third of the bag to form a collar.  Put the turkey inside the bag, unfold the top of the bag and pour the brine over the bird.  Squeeze out the excess air and seal the bag tightly with a twist tie.  Refrigerate for at least 6 hours and preferably 12 hours.  If you are short on time, double the amount of salt and sugar and refrigerate for 4 to 6 hours.

Remove the turkey from the brine and rinse the bird thoroughly to remove salt.  Pat dry inside and out.  Let turkey stand at room temperature for 2 hours.

Position the rack in the lowest position of the oven and preheat to 400 degrees.

Tie the drumsticks together with kitchen string.

To secure wings, twist the wing tip under the shoulder.

Season the body and neck cavities with kosher salt and pepper to taste.  Fill with about one fourth of the onions, carrots, and celery along with thyme.  Scatter the remaining onions, carrots and celery along with the garlic, and bay leaf in the bottom of the pan.  Pour the wine and 3 cups of water in the bottom of the pan as well.

Brush the turkey with half the melted butter.  Place bird in pan and place in oven.

Baste every 30 minutes with butter and liquid.  If all the liquid evaporates, add more water as needed.

Roast for approximately 2.5 - 3 hours at 400 degrees or until an instant read thermometer registers 170-175 degrees in the thickest part of the thigh.  The meatiest part of the breast should register 165 degrees.

Transfer the turkey to a cutting board.  Cover with aluminum foil and let rest 30 mins. before carving.

Carve turkey and enjoy!!

Cottage Mama's Notes:

-Kosher salt can be found by the regular salt in your grocery store.  It is a thicker salt (my favorite for cooking!)

-If you feel like being creative, feel free to add some seasoning to your brine - peppercorns, citrus, apple cider, bay leaves, ect......

-Also feel free to add ingredients to season the turkey itself - halved lemons, sage, oranges are great inside the turkey.

-Allow at least 1 pound of meat per person (1.5 if you want leftovers).

-Smaller birds are easier to handle.  Limit your turkey to 14 pounds.

-For the crispiest skin, brine your turkey for 24 hours prior to cooking.  Remove the bird from the brine after 12 hours and let air-dry in the refrigerator for up to 8 hours before roasting.

-I prefer to do my stuffing in a baking dish and not inside the bird.  I like the crispy crust on the stuffing that cannot be achieved inside the bird.