Lets talk Thanksgiving Turkey! Regardless if were making a full Roasted Turkey, a Roasted Turkey Breast or even Turkey Meatballs, weve got a little something for everyone in the Turkey world as we roll deeper in Thanksgiving.
If were going OG – lets talk about a Roasted Turkey. Make sure to brine it for max flavor!
For this turkey recipe I like to start my oven at 450 degrees F to crisp up the skin and then reduce the heat to 350 degrees to continue cooking the bird until done.
If you need to crisp up the skin a bit at the end, you can crank up the heat to 450 again for the last 10-15 minutes to get it a bit more crispy.
Turkeys need about 15-18 minutes of cooking time per pound. Once the bird is cooked, thighs should register at 165°F (74°C) and the breasts should register at 160°F (71°C). As soon as the bird hits these temperatures, take it out and let it rest for at least 30 minutes before carving.
As Thanksgiving approaches, home cooks everywhere are gearing up to prepare the centerpiece of the holiday meal – the turkey. And Gaby Dalkin of What’s Gaby Cooking has unlocked the secret to a tender, juicy and flavorful bird – brining.
Brining is the process of soaking meat in a saltwater solution before cooking. While it may sound intimidating Gaby’s brine recipes make the process simple requiring just a few ingredients
For the Dry Brine
- 8 tablespoons kosher salt.
- 4-8 tablespoons freshly cracked black peppercorns.
- 4 tablespoons dried oregano.
- 4 tablespoons garlic powder.
- 3 tablespoons dried basil.
- 2 tablespoons dried thyme.
- 2 tablespoons paprika.
The salt in the brine seasons the meat throughout and helps it retain moisture as it cooks. The herbs and spices infuse the turkey with savory flavor.
Gaby provides recipes for both a wet brine and a dry brine. The wet brine requires submerging the turkey in a saltwater solution overnight. The dry brine is even easier – simply rub the seasoned salt mixture directly onto the turkey. Both methods deliver incredible results.
So why does brining make such a difference? Here are some of the benefits:
Brining Makes Turkey Juicier
The salt in the brine helps the turkey retain moisture and prevents it from drying out as it cooks. No more chewing through dry stringy white meat!
Brining Boosts Flavor
Not only does brining keep the turkey juicy, but it also infuses it with seasoning throughout. The salt penetrates deep into the meat, amplifying its natural flavor. Spices and herbs in the brine provide a flavor boost too.
Brining Helps Crisp the Skin
A good brine contains the optimal balance of salt and sugar. The small amount of sugar aids in caramelization, helping the turkey skin get crispy and browned.
Brining Tenderizes the Meat
The salt in the brine breaks down muscle proteins, resulting in a more tender texture after cooking. Even the breast meat will be succulent.
Brining Allows You to Prepare Ahead
Both wet and dry brining require letting the turkey sit for hours, or even a full day. This means you can get your turkey ready ahead of the big meal.
Gaby recommends brining for 12-24 hours. Once brined, the turkey can be cooked right away or stored for 1-2 days in the fridge until you’re ready to roast.
When it comes to flavors, feel free to get creative with your brine! Play around with different dried herbs, warm spices like cinnamon and cardamom, citrus zest, pepper flakes, garlic, onion and more. The options are endless.
Just be sure to avoid adding fresh herbs, vegetables or vinegar to your brine solution. The sugars and acids can interfere with the brining process. Stick to dried spices and zest.
Once your turkey is brined, it’s time to roast. Gaby has the perfect herb roasted turkey recipe that results in a show-stopping golden bird.
She rubs the turkey all over with a flavorful compound butter made with fresh herbs, lemon and garlic. Stuff the cavity with more herbs and wedges of lemon.
Roast at a high temperature for the first 30 minutes to crisp the skin. Then reduce the heat and finish cooking until the breast registers 160°F and the thighs reach 165°F.
The brined turkey stays juicy and becomes infused with incredible flavor from the herb butter. It’s the only recipe you need for the perfect Thanksgiving turkey.
By taking the extra time to brine, you’ll be rewarded with a turkey that is moist, seasoned throughout and full of flavor. Gaby’s simple brine recipes take the guesswork out of preparing the holiday bird.
This Thanksgiving, skip the bland baked turkey and tap into the flavors of Gaby’s brined and herb roasted masterpiece. Your tastebuds will thank you!
Turkey for 2-4 people
If youre entertaining a smaller crowd, going solo, or just cooking for 2-4 people… a Roasted Turkey Breast might be a bit easier than a full bird.
Still be sure to brine the breast! And if you opt for a wet brine, you wont need as big of a vessel to store the turkey in so its an overall win! You can reduce the water in the wet brine by ½.
A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven – so thats a major win.
What can I put in my turkey for flavor?
You can put a variety of ingredients in your turkey to add flavor, such as: – Butter or ghee – Fresh herbs like rosemary, thyme, and sage – Garlic cloves – Citrus fruits like lemon, orange, or lime – Onions or shallots – Spices like paprika, or cayenne pepper – Salt and pepper too, obviously!
The perfect turkey brine
FAQ
What is the best way to brine a turkey?
What’s the longest you should brine a turkey?
Does a brined turkey need to be rinsed before cooking?