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D RY B RINE I often use dry brines. A dry brine will help your turkey retain its natural moisture. Tough cuts of meat are usually tough due to the connective tissue and muscle fiber in the meat of the animal. Kosher salt breaks down the protein and improves the texture of the meat by drawing out the hydrogen and leaving oxygen in the muscles which forms lactic acid that breaks down the fibers in the muscles and connective tissue. To use this method, combine salt and spices and rub vigorously into the meat. Refrigerate uncovered overnight to allow the spices to permeate flavor into the meat and to tenderize the meat. Keeping the turkey uncovered will help dry the skin producing a much more crispy skin. My Favorite! T URKEY D RY B RINE R ECIPE • 1/2 cup Kosher salt • 1/4 cup brown sugar • 2 sprigs fresh rosemary, minced • 3 Tablespoons garlic powder I NSTRUCTIONS In a medium-sized bowl, mix salt, brown sugar, rosemary, and garlic powder until fully incorporated. Place turkey on a roasting rack inside a large roasting pan. Pat mixture all over the entire surface area of the turkey, inside and out. Chill in the refrigerator uncovered (air needs to surround the turkey) for 48 hours. About 1 hour before you will be cooking the turkey, remove turkey from refrigerator and rinse thoroughly. Pat turkey until completely dry. Allow to come to room temperature before you cook the bird. It will cook more evenly and more quickly. Your turkey is now ready to fry, roast, or smoke! Just as a note — I’m a huge believer in using fresh garlic, but I find that incorporating garlic powder with the other dry ingredients is not only convenient, but tastes better. The garlic powder adds “just enough” to the meat. It is not overpowering, but adding that necessary flavor. Slate.com states my exact sentiment with much more finesse, “but garlic powder acts like glue behind glitter, adding a subtle fullness of flavor that may be more difficult to detect, but nonetheless makes the meal taste better.” C OOKING THE T URKEY R OAST S PATCHCOCKED T URKEY Other than when I fry a turkey whole, I prefer to spatchcock my turkey for more even cooking and crispier skin. I wait to spatchcock until I have brined the turkey, unless I dry brine. Also, don’t discard the backbone. It’s perfect for making a deep flavored broth! Spatchcocking is an way way to get a turkey on the table fast! Spatchcocked turkeys take less time to cook and tend to cook more evenly. Begin checking the turkey for doneness about 20 minutes after you reduce the temperature to 350 degrees. Check the temperature every 15 minutes ensuring you do not overcook the turkey. Don’t forget to allow the turkey to rest for at least 30 minutes on a cutting board before cutting. There will be carry-over cooking and the juices will redistribute making a juicy bird during this resting time. R OAST S PATCHCOCKED T URKEY R ECIPE I NGREDIENTS • 1 whole fresh turkey (12 – 14 pounds) • 1/2 stick melted butter • 1/4 cup olive oil • 2 garlic cloves, minced • 2 Tablespoons Kosher salt • 2 Tablespoon freshly ground pepper • 2 teaspoon fresh rosemary, minced • 2 teaspoon fresh thyme, chopped S PATCHCOCKING I NSTRUCTIONS With the breast-side down, cut the backbone out of the turkey with heavy-duty kitchen shears. Save the backbone for making stock for gravy. Remove the wishbone from the turkey. Turn the bird over and flatten by pressing the middle of the turkey with both hands to break the breast bone. S PATCHCOCKED R OASTING I NSTRUCTIONS Preheat oven to 450 degrees. In a small bowl, combine melted butter, olive oil, garlic, salt, pepper, rosemary, and thyme and mix well. Rinse and dry the turkey including the inside of the turkey. Place turkey on a roasting rack inside the roasting pan or on rack on a sheet pan. Tuck the wingtips under the breast. Liberally rub butter mixture on the skin and the on the inside of the turkey reserving 1/4 cup for basting. Place turkey in 450 degree oven for 30 minutes, then reduce temperature to 350 degrees and baste with reserved butter mixture every 30 minutes. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 160 degrees F., about 1 1/2 to 2 hours, depending on the size of your turkey and your oven. Remove turkey to a cutting board and allow to rest for at least 30 minutes before carving. Make gravy while you wait. R OASTING W HOLE T URKEY I remember one year my mom made the best turkey I had ever had. I was 13 years old and my Meme and Momsie were coming over. My mom took the roasted turkey out of the oven and I just had to get a pinch. It was the best pinch EVER! The secret to that turkey was in the cooking method. She cooked on high heat for an hour or so then turned it off – yes, I said off – and in the morn- ing, there was a gorgeous turkey waiting to be eaten. Although I do not plan on cooking the turkey for 20 plus hours, I do use the technique of roasting at a high temperature for the first 45 minutes and then lowering the temperature to 350 degrees for the remainder of the cooking time. R OAST T URKEY R ECIPE T URKEY B ASTING R ECIPE • 1 stick melted butter • 1/4 cup olive oil • 2 garlic cloves, minced 14 AL/ Metro 360 www.almetro360.com