top of page

The BIG TURKEY Day!

Turkey Day!!!

Good morning everyone! Happy Monday! Guess what? This week is all about Thanksgiving! My favorite time of the year and absolute favorite holiday! I can’t wait to reveal to you guys how I am preparing the turkey this year. I am taking what I learned in culinary school combining my experiences at Bouchon to showcase how I prepare for my turkey this year. I am starting early this year, yes on a Monday before the big day. Usually I don’t start till Wednesday night and I thought I was preparing early. Wrong! From what I have learned and researched, preparing WAY in advance will be an advantage leading up to the big day! And of course if you have the free time that’s a win win right? In my case I am officially 35 weeks pregnant. Big and round and it’ll be my big hurrah feast I am prepping before baby Adamek arrives. There are so many things I want to make, but I was told that I can only do the turkey, but I added in two more dishes HAHA. Crème Brulee and Apple Crisp.

Ingredients

Brine: 1 ½ cup kosher salt ½ cup pepper corns 1 head of garlic, halved ½ medium size onion 1 orange, peeled (using the peels only) 1 lemon, halved 6 bay leaves 12 oz honey 1 tablespoon of ground cloves 1 tablespoon of ground ginger 1 large brining bag 1 1/2 gallons of water 1 12-13 pounds turkey

Butter Herb Compose: 1/2 stick of butter ¼ cup of good evoo 1 tablespoon of rosemary 1 tablespoon of thyme 3 large garlic cloves, finely minced

 

Directions:

1. Fill a huge stock pot up with about 1 ½ gallons of water, add all the ingredients and let it come to a simmer. It doesn’t need to be boiled, once all the ingredients are incorporated and dissolved, turn off the heat.

2. Let the brine come to a complete cool down

3. Take the turkey out of the original package, rinse it off with water and put it into the brining bag. Add the brine to the bag, seal and refrigerate it for 12 hours.

4. After 12 hours, take the turkey out of the bag, rinse it in cold water, slightly pat it dry and put it back into the fridge, uncover for a day. That way the skin will dry up and will be crispy after we roast it.