Cooking Class Tips: No More Dry Turkey
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Cooking Class Tips: No More Dry Turkey
Before placing your turkey in the oven, follow these tips from cooking class on how to brine the turkey. Brining a turkey is a god way to impart flavor and add moisture to the bird.
Per 1 gallon of water use 1 cup salt, 1/2 cup sugar, 1 onion sliced, 2 lemons halved, 2 bay leaves, 1 bunch tarragon, 1 bunch parsley, 1 head of garlic.
Cook brine to dissolve sugar and salt. Cool brine.
Add the turkey (you may need to weigh it down). For a 10-15lb turkey, you should leave it in brine for 24 hours in the refrigerator. Remove the turkey, rinse well, and pat dry. Let rest uncovered in the fridge uncovered for 3 hours. Roast until internal temperature reaches 160 degrees at 400 degrees Farenheit.
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