Let’s talk Turkey

 Cooking is always an evolving art, one of the many aspects I enjoy, is the ability to learn new recipes or techniques,  We were sold on the idea of wet brining poultry when you had the time, it does make for a more juicer bird.,  However it was really only at Christmas that we attempted this technique.  But finding a container larger enough for a wet brine and then refrigerator room in the silly season was near on impossible.  So whilst researching for our latest "Christmas in July" family lunch I came across this alternate on You Tube.

I will be admit this is our first attempt and we could have spatchcocked the Turkey a little better but gee it was a far easier brining experience and a way faster cook.

The after photo may look a little overdone but I can honestly say the breast was still beautifully moist.

I encourage you to give it a go.

After dry brining, Before cooking

After cooking

Ingredients

2 teaspoons of Kosher salt per kg of bird or 1% of the Turkey weight.

Baking powder (gives a nice crunchy/brown skin) - approx 1 Tablespoon

Zest of one spray free lemon

2 Tablespoons chopped fresh thyme leaves.

Oil for rubbing, or bacon fat or goose/duck fat

2 carrot, sliced lengthways

2 sticks celery

2 sliced onions, sliced through the middle

Oven Thermometer or remote probe thermometer (available from Bunnings)

Method

Unwrap the turkey, do not rinse under the tap as it is not necessary.

Turn the turkey upside down, breast facing down, you will need a pair of kitchen scissors and starting at the parson's nose cut all the way down the side of the back bone.  You will need strong hands or a willing husband  :) Then cut the down the other side of the back bone.

Remove the backbone and retain to make stock later.

Now flip the bird over and pressing down very hard on the breast bone with both hands, trying to snap the breast bone so that the Turkey lays down a little more flat.

Now position your Turkey, take the wing tips and tuck behind the wing.  Rotate the thighs and legs outwards so leg is facing inwards. (my first photo does not show correct leg position, will try again next time)

Dry brining is the process of aggressively salting meat and giving the salt time to penetrate through the meat, which for a large Turkey can take up to 3 days in the refrigerator.

The salt absorbs into the bird and denatures the protein inside the cells which makes the moisture stay within the Turkey.

In a small bowl, tip salt in.

Add baking powder, lemon zest, thyme leaves to the salt.

Flip the Turkey over so the inside is showing.

Rub a third of the salt mixture patting down with your hands.

Flip Turkey to the presentation side and rub in the remaining salt mixture. Don't worry if some falls into the pan when you flipped it.

Now do not cover and pop in the fridge for at least 2 days at most 3 days.

2 days later remove Turkey from the fridge at least an hour or 2 prior to cooking to get to room temperature.

Preheat Oven to 230 degrees Celsius

It will only take a maximum of 90 minutes to cook the Turkey

Prick the skin with a sharp knife, we don't want any air bubbles to lift the skin of the Turkey (because of the baking powder)

Rub the Turkey skin all over with any type of oil, duck/goose fat, even in the nooks and crannies.

Line a large oven roasting dish with the chopped vegetables, lay Turkey on top. You can add a little water later on if the oven is smoking too much.

Put the oven proof thermometer or remote probe thermometer into the deepest part of the breast not touching the bone.

Place the oven tray in the oven with the legs facing the door of the oven.

1/2 way through the cook rotate the oven tray so the wings now face the oven door.

150 degrees F or 66 degrees C is the temperature we need to get the Turkey too.

Once out of the oven, let it rest for at least 20 minutes.  The Temperature will continue to climb.

Don't cover with anything as you will loose the crisp skin, and don't remove the probe either.

Once rested, carve and arrange on a serving platter.

Mamma Marmalade