Big flavor for the big feast!
Today we share a guest blog post from our friends at PCC Natural Markets in Seattle!
There are a few turkey-specific things to consider when preparing the annual Thanksgiving feast, and planning ahead will make all the difference in how smoothly the day goes. Make sure to order the right size turkey for the number of guests (remember to up the size if you want a lot of leftovers for sandwiches). Then check to see the average cooking time for that size well in advance, as it can vary a surprising amount depending on how large your turkey is. Once you’ve chosen your turkey (PCC Natural Markets has both organic and Non-GMO Project Verified birds available for delivery if you live in the greater Seattle area), and checked this chart, you’ll be fully prepared for the next step: roasting a turkey to achieve a perfectly crispy skin and succulent meat.
Brining turkeys has been a popular technique for years now — it’s a reliable way to add both flavor and moisture to the meat. Dry brining offers similar results, but it’s a simpler method that still flies under the radar. There’s no water involved in the process, though, so it needs much less salt and the skin will crisp up wonderfully.
Basic dry brining needs only salt and pepper for a traditionally-flavored roasted turkey. Equipment-wise, all you need is a roasting pan and space in the fridge for at least one day. This recipe works equally well on turkey breasts or chickens, in addition to whole turkeys. Skip the brining if you’re buying a turkey that has been injected with saltwater already, as it can end up
being entirely too salty. However, it’s a fantastic method for a less-processed, free-range bird, and the results are far more delicious: http://www.pccnaturalmarkets.com/pcc/recipes/dry-brined- roast-turkey
Ingredients:
- 2 tablespoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 (10-pound) turkey
- Butter or oil, for basting (optional)
Preparation:
Mix salt and pepper in a shallow dish. Pat turkey dry and use your hands to loosen the skin over the breast and thighs, gently breaking the thin membrane that connects the skin to the meat. Rub half the salt mixture under the loosened skin, then sprinkle the remaining half in the cavity and on top of the skin. Tuck the wings under the breast and place on a roasting pan. Refrigerate uncovered for 1 to 3 days. No need to rinse or pat dry; it’s ready to roast as-is.
Preheat oven to 500° F. Place a rack in a large, heavy roasting pan. Place turkey breast-side up on the rack. Tuck wing tips under bird (to prevent burning). Pour 3 cups water into the roasting pan.
Place turkey in the oven and immediately reduce oven temperature to 350° F. Baste turkey with pan juices every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching the bone reaches 160° F, about 2 and a half hours. Baste with butter or oil during the lat 30 minutes, to crisp skin, if desired. If skin becomes too dark while roasting, tent turkey with foil.
To finish cooking to the final 165° F, remove from the oven, tent loosely with foil and let rest for 30 minutes before carving.
Notes:
You can scale this up for larger turkeys. Use 1 tablespoon salt and 1/4 teaspoon pepper for every 5 pounds of turkey.
Each 6-ounce portion: 290 cal, 8g fat (2.5g sat), 130mg chol, 840mg sodium, 0g carb, 0g fiber, 0g sugars, 50g protein
Still seem like too much effort? You don’t even have to cook!
Pick up a Smoked Turkey for a bird that’s every bit as good as home-cooked. It’s naturally smoked over hardwood; so it’s remarkably juicy and flavorful with a pleasantly light smokiness in every bite. All you have to do is heat it up!
