ALMetro360

Brine and Cook a Turkey Perfectly Every Time B Y S TACY L YN H ARRIS B RINE AND COOK A TURKEY WITH EASE ! “I F IT WERE ONLY THAT SIMPLE ,” YOU SAY . W ITH JUST A FEW STEPS , YOU WILL HAVE A PERFECT TURKEY ON THE TABLE . ooking a whole turkey, whether it be wild or do- mestic, is a daunting task. We all covet those beau- tiful turkeys we see people put on that gorgeously decorated Christmas table. I can almost taste it — crispy skin with tender, flavorful meat. You can create a perfect turkey every time with these few tips. If you are cooking a wild turkey, you will want to make sure it has aged properly. I prefer dry aging my meat before it is frozen. During dry aging, the meat needs to be surrounded by a constant air temperature of 34-37 degrees. This denatures (breaks down) the meat. A domesticated turkey from the grocery store is ready to cook. You can thaw the meat as per the instructions and begin with a brine. If you decide to spatchcock your bird (which I highly recom- mend), you can either brine before or after you spatchcock. If I want to wet brine the turkey, I will spatchcock after brining. If I dry brine, I will spatchcock before putting the dry rub on the bird. B RINE THE T URKEY Brining ensures moisture will be retained in the meat during the cooking process. There are two types of brine; a wet brine and a dry brine. Salt is the key component to both. W ET B RINE A wet brine is simply a mixture of salt, water, and spices used to season and retain moisture in meats. Along with the salt being absorbed into the turkey, the water is absorbed at the cellular level in the bird. This ensures a moist bird on the table. I enjoy a light flavored brine that enhances the turkey’s flavor, especially if cooking a wild turkey. In addition to salt, I find that acid assists in poultry prep by aiding in the breaking down of muscle fiber and connective tissue to further enhance tenderness and flavor. I also add sugar to balance the saltiness and sourness. To me, it’s a perfect balance. Prepare the brine to your favorite flavor profile; just be sure to have at least an 8% salt to water by weight to ensure the retention of water during cooking. Wet brining a whole turkey can prove troublesome. More often than not, there will not be room in a refrigerator to house a com- pletely submerged whole turkey. The turkey and brine must remain cold for the entire brining process. By placing the brine in a trash bag, inside a cooler, and period- ically pouring ice into the bag, your turkey will remain at a safe temperature (between 35 and 40 degrees F). So that the brine doesn’t get too diluted, wrap the bag around the turkey and you ice over the bag. I brine my turkey for 24 to 48 hours. When you are ready to cook the turkey, remove it from the brine, rinse and dry very well. 12 AL/ Metro 360 www.almetro360.com THE DISH.............................................................................................................................................. C