Thinking about Xmas we are all, hopefully, getting ready for Xmas lunch, or dinner.
So this week we are talking about cooking the perfect Turkey roast.
Points to touch on;
- What does brining do to the meat
- What is Kosher salt
- How best can we make gravy out of the pan juices
1 whole turkey
- 4 bay leaves
- 3 lemons, crushed
- 2 oranges, crushed
- 20 peppercorns
- 10 star anise pods
- 5 cups of water
- 1 cup Kosher salt
- (3/4 cup uniodised salt can be used if kosher is unavailable)
- 2 tbsb grapeseed oil
Firstly clear some room in your fridge to fit a large pot or container.
Make up the brine by combining 1/2 the water to the salt into a pot and gently heat until the salt is dissolved. The water doesn’t need to boil.
Once the salt is dissolved, add the rest of the water to the brine followed by all of the other ingredients, allow to cool.
Take your turkey and remove any giblets and rinse off any excess blood. Place into a pot and then pour over the brine and then cover. Refrigerate for at least 12 hours. Can go up to 24 if you wish.
After this time, remove the turkey and rinse off the excess brine. Pat dry and then I would place the turkey back into the fridge for a couple of hours to allow the skin to dry up.
Preheat an oven to 180 degrees. Rub the turkey with the oil and then place into the middle of the oven.
Continue to baste with the juices throughout the cooking time. Cook until the internal temperature of the turkey reaches 74 degrees. Remove and allow to rest for at least 30 minutes before carving