LASDI ©
Every year I cook one heckuva turkey for Thanksgiving! The fascinating part is that I believe it gets better with each year! No, I mean it. Each year The Fam says it is the best turkey yet. And then they say it the following year, and they're right!
Much like I am always interested in trying harder to be a better person with each day, and developing a recipe for excellence in my life, I do the same with my food - especially the coveted Thanksgiving turkey!
I have learned the key to the juiciest bird - BRINE, BRINE, BRINE! It's easy, and totally worth it. I have included my specific brine recipe below, but want you to know that betwixt immersing that giant poultry into its flavorful baptism and the beautiful carvings by The Hubster placed on your plate, I also create one of the very best white wine gravies you wilL ever put in your mouth! Wine, wine, wine! Yes, Yes, Of course other things take place, like slathering tons of herbs and butter between the skin and the bird and blasting it with 500 degree oven heat for the first hour of cooking, but the end result from the first step and the last step are what truly make the turkey incredible.
So for the sake of your day of giving thanks, allow me to share what everyone seems to THINK is a SHEcret!
God bless you all, and a very Happy Thanksgiving to you for this holiday and every day!
SHE'S TRADITIONAL TURKEY BRINE
15 - 18 lb turkey
2 gallons gallon of water
2 cups kosher salt
2 cups dark brown sugar
10 bay leaves
2 tbs whole black peppercorns
1 pkg fresh rosemary
1 pkg fresh thyme
1 pkg fresh sage
1/2 cup star anise
1/4 cup whole cloves
2 pbs juniper berries
In a clean bucket or insulated cooler, add one gallon of water, salt and sugar and stir until dissolved, about 2 minutes. Place your washed turkey (to which you have already taken out the neck and innards), and submerge into the container. Pour enough of the remaining water to cover the turkey, add your herbs and spices. Gently poke them down a time or two to submerge in water briefly. If you are using a bucket, place in the fridge; if using a cooler, cover with a light layer of ice. Brine for one-to-three days, consistently putting another layer of ice if it melts if using a cooler.
Remove from brine prior to cooking, and pat both inside and outside dry with a paper towel. Cook however you like!
WHITE WINE GRAVY
1/2 stick butter
2 shallots, minced
3 tbs all-purpose flour
1 small bottle white wine (I use sauvignon blanc)
1 32 oz container chicken broth
1 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
sea salt & pepper, to taste
On medium heaT, melt butter in a large stock pot. Add shallots and cook until just turning brown on the edges. Add flour and stir. Cook for about a minute-and-a-half, stirring constantly. Add a tiny bit of wine, about a half cup, whisking while pouring. Once the mixture becomes thick, add another half cup, whisking while pouring. Once thickened. Pour a little chicken stock into the pot, also whisking while pouring. Lower heat to a simmer, add spices, and whisk every so often until it thickens. Add a splash of white wine and a splash of chicken stock, interchanging until desired consistency. Pour over turkey. Or straight into your mouth after it cools. Drink remaining white wine from a vessel of your choice! Happy Thanksgiving!
