{"id":929,"date":"2014-11-13T14:01:38","date_gmt":"2014-11-13T19:01:38","guid":{"rendered":"http:\/\/www.hamiltonartist.com\/blog\/?p=929"},"modified":"2014-11-13T14:01:38","modified_gmt":"2014-11-13T19:01:38","slug":"the-most-delicious-moist-turkey","status":"publish","type":"post","link":"https:\/\/www.hamiltonartist.com\/blog\/?p=929","title":{"rendered":"The most Delicious & Moist Turkey"},"content":{"rendered":"

As American Thanksgiving is approaching I want to introduce many of you to the best way of getting your turkey to turn out perfect.\"Brined<\/a><\/p>\n

For the most delicious and moist turkey that you have ever eaten, nothing comes close to brining your turkey.\u00a0 I got this idea out of a magazine and now always brine my turkey before cooking.\u00a0 This is nothing more than soaking it in salt water for 24 hours and throwing in some herbs, fruit, garlic and fresh ginger root.\u00a0 Start early on Christmas Eve morning as the turkey has to sit in the brine for 24 hours.<\/p>\n

To make the brine, pour 2 litres of water into a large stock pot.\u00a0 Turn heat on high.\u00a0 Cut up 3 oranges and 2 lemons.\u00a0 Cut up a piece of ginger root about the size of your thumb and an entire head of garlic, cut horizontally in half.\u00a0 Measure 1 cup of sugar, 1 cup of Kosher salt (this is a coarse grind that does not contain any additives such as iodine and is less \u2019salty\u2019 tasting), 4 bay leaves, 1\/2 a bunch of fresh thyme, 1 tablespoon of cracked, mixed peppercorns.\u00a0 Add all ingredients to the pot.\u00a0 Bring to a boil, stirring frequently until the salt and sugar are dissolved.\u00a0 Remove from heat and let cool.\u00a0 Add about 5 more litres of cold water to mixture.<\/p>\n

Find something large enough to hold the turkey so that it will be completely submerged in the brine (a picnic cooler is perfect, but remember to disinfect it with bleach afterwards).\u00a0 Remove the neck and giblets.\u00a0 Submerge the turkey completely and add some ice or freezer packs to make sure the turkey stays cold.\u00a0 If you don\u2019t have a cooler, a giant pot that will fit in the fridge will work.\u00a0 Keep checking on the temperature if you are using a cooler and add ice packs as necessary to keep the turkey at 40F (4C) or below.<\/p>\n

After 24 hours remove turkey from brine and rinse under cold running water and pat dry inside and out with paper towels.\u00a0 You are now ready to stuff your bird as usual, but you will\u00a0NOT need to salt the inside cavity as the salt water will have been infused into the flesh.\u00a0 Roast at 325F for about 20 minutes per pound.\u00a0 I buy an organically raised turkey and roast mine uncovered, basting every 1\/2 hour.\u00a0 The taste and moistness of the meat is incredible. \u00a0And don\u2019t forget to make those little, frilly, paper things to put on the drumsticks!<\/p>\n

And speaking of Thanksgiving, take a look at “Macy’s Windows” @ www.macyswindows.com \u00a0 My new Christmas print.<\/p>\n

Happy Thanksgiving to all my American friends!<\/em><\/p>\n

Kathryn<\/em><\/p>\n

www.kathrynsmith.com<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

As American Thanksgiving is approaching I want to introduce many of you to the best way of getting your turkey to turn out perfect. For the most delicious and moist turkey that you have ever eaten, nothing comes close to brining your turkey.\u00a0 I got this idea out of a magazine and now always brine […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-929","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=929"}],"version-history":[{"count":1,"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/929\/revisions"}],"predecessor-version":[{"id":931,"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/929\/revisions\/931"}],"wp:attachment":[{"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamiltonartist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}