Volume 11, Issue 103 - November 22, 2006

Greetings Member,

We are big fans of brining—it work wonders on poultry, game birds and pork. Read on and even though; there are more Foodservice Daily emails coming this week. I would also like to take this moment to wish all of our US members a Happy Thanksgiving tomorrow!

Brined Roasted Turkey:

Some swear by the brining process, or soaking poultry in water saturated with salt. They say it is a favorable way to prepare turkey, resulting in a moister product. Salt has been used in poultry and meat processing for centuries to add flavor and to provide extra moisture. During the soaking process, the water is locked within the turkey. As the cooking process begins, the heat gels the proteins and forms a barrier to trap the liquids.

A large container required for the brining process, plenty of refrigerator space.  A large covered non-corrosive pan or stockpot (glass or stainless-steel) or food-safe plastic container (available from home-brew supply stores) should suit the task.

Brining does not preserve poultry, so the turkey must be kept below 40 degrees F throughout the entire process. If refrigerator space is limited, use of ice packs to ensure the turkey stays within a safe range the entire time.

Several chefs add other ingredients a combination of herbs to the brine such as: 6 to 8 bay leaves, 1/2 cup dried rosemary leaves, 3 cloves peeled garlic, 2 teaspoons peppercorns and 1/2 cup dried thyme leaves. Other chefs recommend adding brown sugar as well. Still others prefer a bit of  heat, courtesy of 1-cup small dried red chili peppers.

A few other pointers:

• Reduce the amount of salt in the turkey stock and use unsalted butter to ensure your brined bird is not too salty
• A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently during the last 30 to 45 minutes of cook time.
• If the turkey is to be cooked at high temperatures (450 to 500 degrees F), whether in the oven or on a grill, it is best to reduce the amount of salt by one-half and to use only a little sugar in the brine. These adjustments will prevent the turkey from browning too quickly.
• Do not substitute kosher salt for table salt, defined in the recipe below.

Brining a Whole Turkey

Ingredients:

1 15 pound to 18 pound whole turkey, (use a non self-basting or non-kosher) thawed, giblets and neck removed
2 cups table salt
2 gallons icy cold water

Procedure:

In a clean container, large enough to hold the turkey, mix the salt and water together until the salt dissolves. If desired, add herbs, brown sugar or chili peppers to the soaking solution.

Remove the turkey from brine. Thoroughly rinse under a slow stream of cool water, rubbing gently to release sugar, herbs and salt from both the inside and outside of the turkey. Pat the skin and both cavities dry.

1 onion, peeled and quartered
1 carrot, peeled and cut into 1 inch chunks
1 small celery stalk, cut into 1 inch chunks
2 teaspoons dried thyme

Roast the turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste the legs and back twice with 2 tablespoons melted unsalted butter.

Return the turkey to the oven and continue to roast, basting twice with pan drippings. Continue to roast until the internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Remove the turkey and allow to stand for 20 minutes before carving.

Source: National Turkey Federation

EatTurkey.com Turkey. The Perfect Protein. Innovative ideas, FAQ's, Turkey Trends, Celebrity Chef Demos and Great Recipes.

Lemon-Garlic Roasted Turkey

Makes 22 servings

Ingredients:

1 15-pound whole turkey, fresh or frozen, thawed
3/4 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
6 to 8 cloves fresh garlic, peeled
1 tablespoon lemon zest
1 teaspoon salt
1 teaspoon freshly ground black pepper
as needed lemon wedges
as needed parsley or other fresh herbs

Preparation:

Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well.

In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is puréed.

Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.) Gently massage turkey to distribute marinade.

Place turkey in a large plastic bag (cooking bag or foodservice grade plastic bag). Close bag and refrigerate overnight.

Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt and pepper. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.

Continue roasting until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.

Place on a warm large platter and garnish with fresh herbs and lemon wedges.

Suggested side dishes include Buttered Broccoli Spears and Ginger Citrus Rice.

Note:

Provides 22 servings at 6 ounces per portion.

Ethnicity: American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Christmas
Preparation Method: Roast
Product Type: Whole

Recipe Source:National Turkey Federation

Minnesota Wild Rice Dressing

Makes 8 servings

Ingredients:

4 slices turkey bacon, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped
1/2 pound mushrooms, cleaned and sliced
1 package (4 ounces) wild rice, cooked according to package directions
2 cups fresh bread crumbs
1/2 pound turkey breakfast sausage, cooked
1 teaspoon dried oregano
1/2 teaspoon dried sage
salt
freshly ground black pepper

Preparation:

In medium-size skillet, over medium heat, sauté bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender.

In large bowl combine bacon mixture, wild rice, bread crumbs, cooked sausage, oregano and sage. Season to taste with salt and pepper.

Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, in a preheated 325 degree F oven for 35 to 40 minutes.

Note:

Ethnicity: American
Meal Type: Side Dish
Occasion: Thanksgiving, Christmas
Preparation Method: Sauté, Bake
Product Type: Turkey Sausage - Breakfast, Turkey Bacon

Recipe Source: Recipe courtesy of the Minnesota Turkey Research and Promotion Council, St. Paul, MN

Marinate First:

Marinades are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize. Most marinades contain an acid such as vinegar, citrus juice, wine and herbs or spices. One of the easiest ways to marinate a turkey is by using a needle-like injector. Injectors can be purchased at kitchen supply stores and range in price from $10 to $15.

To marinate a turkey without an injector, simply use a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, close the bag securely and let it marinate overnight. Turkey should always be marinated in the refrigerator. Before cooking, be sure to scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.

Herb Marinade

Ingredients:

1/2 cup canola oil
1/2 cup apple cider vinegar
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10-pound whole turkey, cleaned and drained well

Preparation:

Combine the oil, vinegar, herbs and seasonings together in a small bowl. Place the turkey in a large, plastic cooking bag.

Add marinade, close bag securely and allow to marinate in the refrigerator for several hours.

Oven roast or deep fry according to the National Turkey Federation recommendations.

Source: National Turkey Federation

Prairie Harvest ships game meats to prof. chefs, home chef, resorts and restaurants.

Southern Roast Turkey with Bourbon Peach Glaze

Makes 20 servings

Ingredients:

1 15-pound whole turkey, fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium orange, cut in wedges

1/2 cup peach preserves
2 tablespoons bourbon
2 teaspoons orange liqueur or orange juice
as needed pickled peaches, for garnish

Preparation:

Remove giblets and neck from turkey; reserve for gravy. Blot turkey dry with clean paper towels.

Sprinkle salt and pepper in the cavities of the bird. Insert orange wedges into both cavities.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3-3/4 hours. Baste with the pan juices.

Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and orange liqueur. Cook until preserves are melted.

During the last 30 minutes of roasting time, baste the bird with the Bourbon-Peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.

Remove turkey from the oven, remove the orange wedges and allow the bird to rest for 15 to 20 minutes before carving.

Place on a warm large platter and garnish with pickled peaches.

Note:

Provides 22 servings at 6 ounces per portion.

Ethnicity: Southern
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Easter, Christmas
Preparation Method: Roast
Product Type: Whole

Recipe Source: National Turkey Federation

Mushroom Gravy

Makes 16 servings

Ingredients:

1 package neck, heart, gizzard from turkey giblets
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 teaspoon salt
1 turkey liver
3 tablespoons fat from poultry drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 tablespoons butter
1/2 pound button mushrooms (others may be substituted), cleaned and sliced thin
to taste salt and pepper to taste

Preparation:

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.

Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.

To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.

Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.

Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.

Gradually whisk in warm poultry dripping/broth mixture.

Melt the butter in a large skillet over high heat. Add the mushrooms and sauté until the mushrooms are tender and all liquid has evaporated, about 3 to 4 minutes.

Stir mushrooms into hot gravy. Season with salt and pepper and cook and stir until gravy simmers and is slightly thick.

Serve hot in a warm gravy boat.

Note:

Provides 16 servings at 1/4 cup per portion.

Prep Time: 1 hour 15 minutes
Ethnicity: American
Meal Type: Side Dish
Occasion: Thanksgiving, Easter, Christmas
Preparation Method: Simmer
Product Type: Turkey Giblets
Dish Type: Gravy

Recipe Source: National Turkey Federation