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A Credit Card Can Sing A Christmas Carol
"Christmas Time, Mistletoe and Wine" How many times have you heard this so far and its only November? A few I'll bet, but with Christmas seemingly becoming earlier to us each year, we will no doubt feel the need to get ahead with our present and food ...
This year for Christmas give a unique present that your man will never forget.
This year for Christmas give a unique present that your man will never forget. What man would not love the experience of being a race car driver for a short while? You can find places on the internet now that offer half day race car driving experiences. ...
What Do You Want for Christmas?
Headphones to grant me some private space . . . tickets to some far-off exotic place . . . What do you want for Christmas? Clothing to dress me to paint the town red . . . silk sheets to wrap me when I go to bed . . . What do you want for Christmas? ...
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As I mentioned earlier, a full 13 pound bird can be prepared in the fryer fast...really fast. Less than an hour in most cases, which is a real blessing when you are preparing the rest of the meal and need a little more oven space. But, there are two steps that should be done in advance that may add a bit of time to the process, but will ensure an amazing end product.
First off, I can't emphasize enough the importance of a brine solution. A turkey is extremely lean and will become dry quite easily, especially when cooked to manufacturers recommended times and temperatures. Traditionally, brining was used as a way to preserve meat, but in today's kitchen, brining is really about improving the flavor, texture, and moisture content of lean meats. But as an even better reason, soaking the meat in a moderately salty solution overnight will provide you with a bit of a comfort knowing that brining will help to keep the turkey moist even if you happen to overcook it a little. I recommend using a mixture of about 1/2cup brown sugar, and 1 cup of kosher salt for every 1 gallon of water you use. Add the ingredients together, stir until well mixed and incorporated, and add your turkey. Add additional brine to cover the bird completely. Cover your container and keep it refrigerated for 12 - 16 hours, depending upon the size of the bird. Once the bird
has soaked, remove it from the brine, and rinse the turkey thoroughly to remove any excess salt and to wash away the solution from the various cavities, and dry the bird well. Once dry, allow the turkey to sit in the refrigerator uncovered for 1 - 2 hours for a crispier skin.
The next step in prepping the bird is injection. Injecting a turkey allows you to literally fill it with moisture and flavor. By adding about 1 oz of injection marinade per pound of turkey, you will kick up the flavor and moistness factor considerably, which again allows you a little room in the event you overcook the bird a bit. An injection marinade can consist of pretty much anything that compliments your meal. One of my favorites is a mix of clarified butter, apple cider, garlic (finely minced), Amazing Pork and Poultry Blend, and white wine. Other things that can be used in an injection marinade are cajun and poultry seasonings, beer, pineapple juice, and brown sugar solutions. Once done with injecting, thoroughly coat the skin with your favorite dry rub and let marinate for an hour or so before heading to the fryer.
Follow these two steps and I guarantee you a moist, flavorful turkey. I perform this ritual with any bird or pork product that I cook and I have yet to be disappointed or have a hungry guest complain.
About the author:
Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.
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