so I have done a ton of turkey Recipes over the last three years and I just got a
question on one of my thanksgiving turkey videos asking what my thoughts were on dry
brining of Turkey and I really didn't have an answer for it because I've never
dry brined a whole turkey but we're gonna handle that in this video recipe today now
since I didn't know much about it I did a little bit of research online and in
the description below there's gonna be a link to where I got most of my
information to a dry brine this turkey so click on that link down there and
it's gonna pretty much spell out everything for you I did take a few
notes on this when I was looking at the website and what we have here is I have
about a 20-pound turkey just slightly under 20 pounds we're gonna need a
tablespoon of kosher salt per every 5 pounds so I've got that measured out 1/2
teaspoons of whatever dried herbs you want to use I have that measured out and
what I'm using is a herb which I use on all my thanksgiving turkeys called herb de Provence
now you can buy this in your grocery store the McCormick's brand is usually
readily available I happen to be at HomeGoods last week and they had this
big old jar on sale for 4.99 which is a tremendous value so pick this stuff up
and we also needed a quarter teaspoon of pepper per 5 pounds I have that measured
out really all that we need to do is we need to just mix all this stuff up
together another thing that we're going to be doing in this during this recipe
is we're going to be making our own injection now I happen to be happy with
the tony chachere's injection but a subscriber of mine but that goes by the
name those Four Seasons barbecue gave me an injection recipe which we're gonna
get to down the road when I was doing my research on this dry brine one of the
things that they were saying was to kind of come under the skin and lift the skin
up from the turkey this particular turkey right here has really
tight skin and since I am doing this video primarily for Thanksgiving turkeys
I really don't want to risk tearing that skin because once you tear it it's a
wrap and your turkey just is not gonna look as good and if you're cooking a
turkey for Thanksgiving the appearance is probably 50% of what you're looking
for when it comes to the turkey so rather than lifting up the skin and I
tried to do it I couldn't come about a quarter of the way up before I thought
the turkey skin was going to tear we're just going to use you can use a toothpick a
skewer a fork fork might tear the skin which is why I'm going something a
little more pointy I'm just gonna hit this turkey all over the turkey and on
the bottom side I'm going to do most of this off-camera
now that we have the holes poked into our turkey we're going to go ahead and
season it and when we're done seasoning it I'm gonna take it out of this pan
that I have here and I'm gonna put it on the pan that's going to kind of raise it
up a little bit so there's a little bit more circulation in it and since we
aren't lifting up the skin and putting all the seasoning under the skin this is
gonna have a chance to dry brine in our refrigerator for four days so let's go
here the season this up we're also going to get inside this cavity
and we're also going to get the bottom side as well so now that we have this
season's up by the end going to go ahead
and this is going to go in our frigerator for days see you back in four
days hopefully with the new haircut I almost forgot that I had an injection to
make in this recipe so for this injection what we're gonna do is we're
going to take four sticks of butter which is a pound I'm go ahead and throw
that in a pot and he's saying use one clove of garlic which is minced rosemary
the fresher the better this happens to be fresh rosemary here which I have
frozen we're gonna put this in and I'll go ahead and do the rest of these
off-camera we have some time as well this is fresh thyme that we're going to
throw in as far as sage goes I could not find any fresh sage at my Asian market
and they're the only ones that have that that is a really good value on it so I'm
just going to use this bottled up ground sage and I'm going to go with about a
half a tablespoon and we're gonna go with Mexican oregano didn't see any
oregano at my Asian market either and this could be whatever herbs you like at
least that's what I'm getting from this so what I'm gonna do we're gonna throw
this on the oven or throw it on the stove we're gonna cook it for 15 minutes
we're gonna let it cool down and this is gonna have a chance to sit in the
refrigerator with that turkey for four days getting all that flavor mixed in so
here's our turkey it's been dry brining for four days that is one day for every
five pounds then we have our butter here which has been just sitting with those
herbs in it we're about to heat that up as far as what we're gonna stuff our
turkey with do random herbs and vegetables that we had
laying around so we have some rosemary lemons
celery some garlic back there we're going to leave the peels on that doesn't
matter if the peels on it or not and then we have some onion what I'm going
to do is heat this butter up get that melted then we're gonna strain it and
get on with cooking this turkey we have our butter heated up and melted we're
going to go ahead and strain this out now what I have is a strainer with a
paper towel in it what this is going to do is it's not
only going to strain out all the stuff that we don't want it's going to
actually clarify the butter as well so let's go ahead and get that started this
is almost done but I'm going to do is pour that injection into a cup and then
we're gonna go ahead and get this injected when it comes to these
injectors I happen to be using one from Tony Sacher ease that I had leftover
from one of their injections if you don't have one and you don't use a lot
of injectors just go to Dollar Tree I believe they have them there for a
dollar obviously now we're just going to kind of come in we're going to hit it
about every eighth of an inch
and one thing I can tell you about this injection is it does seem to be a little
bit thinner than like a normal tony chachere's injection
I'm getting a lot more leaking out than I normally would so we're gonna have to
see how that turns out when the turkeys cooked but I'm going to try to get all
of this in there so like I said that's about a pound of butter so we strained
it out we're probably going to be at about three-quarters of a pound of
butter I am getting these thighs and legs as well I'm not going to worry
about the wings cooking it a high temperature and even if we were since
this is clarified butter it's not gonna like super darken up your turkey I'm
just gonna go ahead and pour the rest of this over the turkey just so I'm not
wasting it our ovens already at 375 degrees and I'm gonna cook this until
you'd be good to go at a hundred and sixty-five degrees I'm going to take
this to about 168 degrees internal temperature we're gonna check it one
time in about another hour and a half just to make sure it's not getting too
dark so we'll see it in two hours in on this turkey and I just wanted to pull it
out and test it for temperature it does have some nice color on and I'm really
happy with that so I'm assuming that we're probably gonna be needing to go
about another hour or so yeah it looks like we're around 120
125 so I'm happy with this color I'm just gonna go ahead and I'm not gonna
wrap the tips I'm not gonna do anything like that we're just gonna go ahead and
let this roll until we get to a 160 768 degrees so here we go right out of the
oven hundred and seventy degrees this took two hours and 54 minutes exact
anyway I'm gonna make this look good take a picture and see if this tastes as
good as it looks and smells
so that looked like all plated up I'm telling you it looks good it smells good
can't wait to get into my first dry Brined Turkey with this injection so
without further ado let's go ahead to cut into this just gonna cut off a few
slices from here here's what we're looking like you know I'm gonna not even
touch that until we do the taste test I want to do that live just get into it
see we think about this dry brine with this new injection okay alright so I got
some skin and some skin on this
this right here might be something that I continue to do now I do like my other
turkeys as well sometimes you got to change them up what I like about this
dry brine thing the skin is still crispier than those turkeys that I
cooked at 400 degrees you know as far as the flavor of the turkey even when I
just do plain salt water brands this seems to penetrate it deeper into the
turkey I could eat all of this let me stop it seemed to penetrate deeper into
the turkey letting it dry brine for those four days the injection is almost
it's not as strong of a flavors like the Tony chachere's would be which I still
like Tony Chachere's and will continue using them but I will be using this
injection as well it's just more subtle it's just a more subtle earthy kind of
injection you get a lot of that sage rosemary all that anyway I'm not gonna
hold you guys that you probably still want to check out a bunch of turkey
recipes I do want to thank you guys for stopping my no hippie BBQ I appreciate
it. Holiday Turkey Recipe. How to dry brine a turkey
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