Today's class was a big hit! I brined the turkey and cooked it so that it was done just before the class started. That gave me time to let the bird rest. Whenever you roast any meat, always let it rest at least 20 minutes or longer so the juices can stabilize. That makes for a much more juicy and tender dinner.
For those who have never used a brine for a turkey, try it. The results are very worthwhile.
Sunday, November 6, 2011
Saturday, November 5, 2011
Time for Turkey
If you are planing a big feast on Thanksgiving now is the time to think about your turkey. This is especially true if you want a fresh turkey. Most of the fresh turkeys need to be ordered ahead of time. You can pick the date you want it delivered. Just remember that a fresh Turkey should only be held for no more than three days before it is cooked. Also some stores sell "Fresh Turkeys" that are somewhat frozen. That is due to the FDA definition that a fresh turkey is held between 28 and 38 degrees. That is a good thing as you do not want any chance of spoilage.
If you are using a frozen turkey, allow for four (4) days to defrost in your refrigerator. DO NOT THAW YOUR TURKEY AT ROOM TEMP EVER!! If you do the outside will get warm enough to promote bacterial growth. Use the fridge!!
Brinning the turkey is a great way to add flavor. I will go into more detail on that tomorrow. Sunday's Technique Class at William Sonoma is all about Turkeys. Come by and see how we do it.
Check the blog for Brine recipes on Sunday.
If you are using a frozen turkey, allow for four (4) days to defrost in your refrigerator. DO NOT THAW YOUR TURKEY AT ROOM TEMP EVER!! If you do the outside will get warm enough to promote bacterial growth. Use the fridge!!
Brinning the turkey is a great way to add flavor. I will go into more detail on that tomorrow. Sunday's Technique Class at William Sonoma is all about Turkeys. Come by and see how we do it.
Check the blog for Brine recipes on Sunday.
Thursday, November 3, 2011
Tip on Cranberries
I love a good Cranberry sauce with my turkey! I always make it rather than use the jellied in the can stuff. Did you know that Cranberries can be frozen in the bag? I try to buy at least one or two extra as soon as they come in the market and throw then in freezer. That way I have some for later in the year. Here is my recipe for Cranberry Orange relish.
1 bag of fresh Cranberries
juice an zest from one large Orange
1 oz Orange liqour'
1/2 cup of sugar or more to taste
1/3 cup of water
Combine all ingredients and cook over medium heat until the Cranberries start to pop. Be ensure to cover the saucepan with lid or mesh cover to eliminate extra splatters. Once the majority of berries have popped, take the pan off the heat and mash the berries with a potato masher. Put in a non reactive bowl, cover and chill for at least 2 hours. The addition of the orange juice and zest will make a big difference. This can be kept in the fridge for up to 2 weeks. However it never last that long at my house.
You can adjust the consistency by adding more water while cooking.
1 bag of fresh Cranberries
juice an zest from one large Orange
1 oz Orange liqour'
1/2 cup of sugar or more to taste
1/3 cup of water
Combine all ingredients and cook over medium heat until the Cranberries start to pop. Be ensure to cover the saucepan with lid or mesh cover to eliminate extra splatters. Once the majority of berries have popped, take the pan off the heat and mash the berries with a potato masher. Put in a non reactive bowl, cover and chill for at least 2 hours. The addition of the orange juice and zest will make a big difference. This can be kept in the fridge for up to 2 weeks. However it never last that long at my house.
You can adjust the consistency by adding more water while cooking.
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