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Unlock The Secret To Moist (NAPSA)-For moist, delicious turkey, chicken and pork, it's smart to brine them before cooking. The process of brining involves putting the meat in a saltwater solution before it's cooked to keep the natural juices locked in. This long-held secret of chefs is now used by more and more home cooks. Chicken, pork and turkey benefit from brining because they're generally cooked at higher heat, which saps the moisture and flavor of the meat quickly. The brining binds and locks in natural juices without leaving a salty flavor. For the easiest and most effective brining, consider Morton Coarse Kosher Salt. It has a clean, crisp taste. Whether you're making a basic saltwater brine or adding herbs and spices for more flavorful dishes, this kosher salt can make a noticeable difference in the juiciness of your meats. Soak the turkey in this recipe for a succulent bird. Note: Do not brine your turkey if it has been "basted," "enhanced" or "marinated" or is already classified as kosher. For more brining recipes, go to www.mortonsalt.com. Brined & Roasted Whole Turkey 2 cups Morton® Coarse Kosher Salt 2 cups sugar 2 to 3 gallons of cool water 1 12- to 15-pound fresh, whole, bone-in, skin-on turkey, rinsed and patted dry 8 tablespoons unsalted butter, divided (5 Tbsp. softened; 3 Tbsp. melted) ½ teaspoon ground black pepper 1 cup white wine, chicken broth or water To Brine: Combine Morton Coarse Kosher Salt and sugar in cool water in a large, clean stock-pot until completely dissolved. Place whole turkey in the brine until completely submerged. Cover and refrigerate 4 to 5 hours minimum, or overnight for best results. Remove turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450° F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the internal temperature reaches 170° F for turkey breast meat and 180° F for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving. For a truly succulent bird, begin by giving the turkey a good soaking in saltwater. |
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