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## What is Filipino Pork Kare-Kare?

Pork kare-kare is a variation on a Filipino stew made with tender pork chunks, vegetables, and a thick peanut sauce.

It is typically served with rice and some shrimp paste and is a popular dish for special occasions such as fiestas and family gatherings.

The sauce is made from ground peanuts, toasted rice, and other flavorful ingredients such as garlic, onions, and annatto powder.

The vegetables used in the dish include pumpkin, eggplant, long beans, bok choy or Chinese cabbage, and banana blossom.

## Ingredients Needed

### For the Meat

- 1kg pork shoulder
- some cooking oil
- 5 cloves garlic
- 2 onions, cut in chunks
- 4 pieces bay leaves
- 1 tsp ground black pepper
- 2 tsp tbsp salt
- 1/4 cup vinegar

### For the Sauce

- 30g butter
- 30g cooking oil
- 2 tbsp annatto powder
- 1 tbsp shrimp paste
- 5 garlic cloves, crushed
- 2 red onions, chopped
- 1 litre pork stock
- 150g peanut butter
- 1 tbsp fish sauce, to taste
- 4 tbsp rice flour
- 4 tbsp cold water
- 1 tbsp vinegar, to taste

### For the Vegetables

- 200g pumpkin, chopped
- 200g eggplant, chunks
- 200g banana blossom, chopped
- 200g Chinese cabbage, whole
- 200g long beans, cut into 2-inch pieces

## How to Cook Pork Kare-Kare

### Preparing the Meat

1. In a saucepan, sear the pork with a bit of cooking oil.
2. Add the onions and garlic and saute until fragrant.
3. Add the bay leaves, black pepper, salt and vinegar.
4. Cover with enough water to submerge the pork pieces and simmer for around 90 minutes or until the pork chunks are tender.
5. Set aside the pork chunks and reserve the pork stock.

### Making the Peanut Sauce

1. In a large sauce pan or Dutch oven, sauté the garlic, onions annatto powder and shrimp paste with the butter and cooking oil.
2. Thicken the sauce with some rice flour slurry. Add more as needed.
3. Once the onions and garlic are soft and fragrant, add the beef and tripe chunks as well as the hardest vegetables like the pumpkin and continue to simmer.
4. Finally, when the pumpkin is slightly cooked, add the remaining vegetables and simmer until all the vegetables are cooked and tender.

## Tips for a more Delicious Pork Kare-Kare

- Use high-quality pork with a bit of fat for a more flavorful and tender dish. Also, be sure to boil the pork long enough to make the meat soft and tender.
- If you have time, instead of using peanut butter, you can make your own by first toasting some peanuts then grinding them to a paste. Similarly, you can make your own rice flour by toasting some raw rice then blitzing them to make a fine powder. Toasting the peanuts and rice intensifies their flavours.
- Don't overcook the vegetables to maintain their texture and color. Another option is to simply blanche the vegetables in boiling water to have more control on the cooking process.
- You can add more vegetables such as cabbage, okra, or string beans to the dish to make it even more nutritious.
- You can also adjust the amount of peanut butter and toasted rice powder to your liking. Some prefer a thicker sauce, while others prefer it to be more runny.

## Nutritional Breakdown

Given the richness of ingredients, the Filipino Pork Kare Kare is a highly nutritious dish. Here's a detailed breakdown for a serving size of about 300 grams:

- Calories: 600
- Carbohydrates: 40g
- Proteins: 50g
- Fats: 35g
- Sodium: 1400mg
- Cholesterol: 120mg
- Fiber: 6g

Remember, these values can vary slightly based on the exactness of measurements and specific brands used.

## Nutritional Benefits of Pork Kare-Kare

Pork kare-kare is not only delicious but also packed with nutrients.

Here are some of the nutritional benefits of this dish:

- Protein: Pork is a good source of protein, which is essential for building and repairing muscles, bones, and other tissues in the body.
- Vitamins and minerals: The vegetables used in pork kare-kare, such as eggplant, long beans, and bok choy, are rich in vitamins and minerals such as vitamin C, vitamin A, and iron.
- Fiber: Vegetables are also a good source of fiber, which can help promote digestive health and prevent constipation.
- Healthy fats: The peanut sauce in beef kare-kare is made from ground peanuts, which are a good source of healthy fats such as monounsaturated and polyunsaturated fats.

While pork kare-kare is a delicious and satisfying dish, it's also relatively high in calories and fat.

However, it does contain some important nutrients, such as protein and iron.

To make the dish a bit healthier, you can use leaner cuts of pork and serve it with brown rice instead of white rice.

## Conclusion

In conclusion, pork kare-kare is a delicious and nutritious dish that is perfect for any occasion.

With its savory peanut sauce and tender pork, it is sure to be a hit with your family and friends.

Follow the simple steps outlined in this article to make your own pork kare-kare at home and enjoy its rich flavors and health benefits.

## FAQs

1. Can I use chicken instead of pork for kare-kare?

   Yes, you can substitute pork with chicken if you prefer.

2. Is pork kare-kare spicy?

   No, it is not typically spicy. However, you can add chili flakes or hot sauce if you prefer it to be spicy.

3. Can I make beef kare-kare in advance?

   Yes, you can make beef kare-kare in advance and reheat it when ready to serve. The flavors may even deepen and improve after being refrigerated.

4. Can I freeze leftover beef kare-kare?

   Yes, you can freeze leftover beef kare-kare for up to 3 months.

5. What are some other traditional Filipino dishes I can try?

   Some other popular Filipino dishes include adobo, sinigang, and lechon.


Discover the unique flavors of Filipino Pork Kare Kare, an iconic Filipino stew that's a delightful medley of textures and tastes that's certain to impress.

Filipino Pork Kare-Kare Recipe


## What is Chicken Bulgogi?

Chicken Bulgogi, an offspring of the Korean culinary scene, is a delightful stir-fried dish that's packed with flavor. A combination of marinated chicken pieces, traditional Korean ingredients, and a savory sauce, it's the go-to dinner choice for many worldwide.

## The Spotlight: Chicken Bulgogi Ingredients

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp baking soda
- 2 tsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp honey
- 2 tbsp mirin
- 1 tsp dark soy sauce
- Black pepper, to taste
- 1 tbsp cooking oil
- 1 tsp cornstarch
- 2 tsp cold water
- Green onions, chopped
- 1 tsp sesame oil

## Recipe Time: Chicken Bulgogi

1. Begin by giving the chicken a good soak in a marinade of baking soda and soy sauce. Let it sit and absorb the flavors.
2. As your chicken marinates, prepare the sauce. Combine minced garlic, oyster sauce, sugar, honey, mirin, and dark soy sauce in a bowl. Mix until it turns into a smooth, tangy blend.
3. Heat the cooking oil in a wok. Sauté the white parts of the green onions until they're soft and aromatic. Introduce the marinated chicken to the wok next.
4. As the chicken turns tender, pour in the sauce. Let everything simmer until the sauce thickens up. Keep the chicken to the side to avoid overcooking.
5. Prepare a slurry using cornstarch and cold water. Add it to the wok and stir until the sauce beautifully coats all the chicken pieces.
6. As a final touch, turn off the heat, and drizzle some sesame oil. Garnish with green parts of the green onion. And voila! Your Chicken Bulgogi is ready to be devoured.

## A Little More Insight: Nutrition Information

This Chicken Bulgogi recipe serves 4 portions, with each portion weighing approximately 200g. Here's a detailed nutritional breakdown per serving:

- Calories: Approx 265 kcal
- Protein: Approx 30g
- Total Fat: Approx 8g
- Saturated Fat: Approx 2g
- Trans Fat: Approx 0g
- Cholesterol: Approx 70mg
- Total Carbohydrate: Approx 10g
- Dietary Fiber: Approx 1g
- Sugars: Approx 7g (includes added sugars from honey and sugar)
- Sodium: Approx 700mg

Please note that these are approximate values and may vary based on the specific brands of ingredients used. For precise nutritional information, consider using a nutritional calculator and adjusting as per your individual dietary needs.

## The Perfect Pairing: Side Dishes for Chicken Bulgogi

Chicken Bulgogi pairs exquisitely with a bowl of warm jasmine rice, cold kimchi, or a refreshing cucumber salad. These side dishes not only complement the bulgogi's rich flavors but also provide a balanced meal.

## Ingredient Substitutes

Can't find mirin or oyster sauce? No worries! You can substitute mirin with a mix of white wine and sugar. As for oyster sauce, soy sauce with a pinch of brown sugar can save the day.

## Top Tips for a Stellar Chicken Bulgogi

- Use a quality soy sauce for a richer flavor.
- Marinating the chicken overnight can yield more flavorful results.
- Remember to cook on medium heat to avoid burning the sauce.

## FAQ

### How can I store leftover Chicken Bulgogi?

Chicken Bulgogi can be refrigerated for up to 4 days. Just ensure it's stored in an airtight container to maintain its freshness.

### Can I use other types of meat for this recipe?

Absolutely! You can replace chicken with beef or pork. The key is to slice the meat thinly and marinate well for a tender, flavorful outcome.

### Is Chicken Bulgogi spicy?

Traditionally, Chicken Bulgogi is not spicy. However, if you enjoy a bit of heat, feel free to add some Korean chili paste (Gochujang) to the marinade.

### What can I do if my sauce isn't thickening?

If your sauce isn't thickening, try adding a bit more cornstarch slurry. Remember, add it gradually while stirring continuously to avoid lumps.

### Can I make this dish vegetarian?

Certainly! Substitute the chicken with tofu or a mix of your favorite vegetables for a vegetarian version of Bulgogi.


Quick and easy chicken bulgogi from Aaron and Claire's YouTube channel. Marinated chicken breast chunks coated with a thick sweet soy-based sauce.

Easy Chicken Bulgogi


## The Magic of Ground Beef Bulgogi

Are you yearning for an exotic dinner without stepping out of your kitchen? It's time to introduce you to the mouthwatering world of Korean cuisine, specifically Ground Beef Bulgogi, a dish that is sure to make your taste buds dance.

Bulgogi, a word that literally translates to "fire meat" in Korean, is traditionally made with marinated slices of beef or pork. But today, we are taking a fun twist on this classic by using ground beef, making it more accessible and quicker to prepare - ideal for those busy weeknight dinners.

## Ingredients Unveiled

For this delightful journey, you'll need the following ingredients:

- 500g of ground beef
- 125g of diced mushrooms
- 1 tablespoons of soy sauce
- 1 tablespoons of sugar
- 2 tablespoons of mirin
- 1 tablespoons of oyster sauce
- 1 tablespoons of minced garlic
- Black pepper to taste
- Chopped green onions
- 1 large onion, chopped
- 2 tablespoons of cooking oil
- 1 tablespoon of sesame oil

## Bringing the Ground Beef Bulgogi to Life

Now, with ingredients in hand, let's dive into the cooking process!

1. Kick off by combining the ground beef with the finely diced mushrooms, soy sauce, sugar, mirin, oyster sauce, garlic, and a sprinkle of black pepper. Mix well and let the flavors meld together.
2. In a sizzling wok, sauté the white parts of the green onions with the chopped onion and cooking oil. Keep stirring for around 3 minutes until the onions are soft and fragrant - this is your flavor foundation.
3. Time to introduce the marinated beef to the wok. Continue stirring until most of the liquid has evaporated. This stage can take around 30 minutes on medium heat, but trust me, the wait is worth it.
4. Finally, turn off the heat, then add the green parts of the green onions and a tablespoon of sesame oil. Give it a good stir, garnish with sesame seeds, and serve on top of white rice.

And there you have it, a dish that is a carnival of flavors!

## A Glimpse into Nutrition Information

For the health-conscious, here's a breakdown of the nutrition information for this recipe. The measurements are for a serving size of 100g:

- Carbs: 10g
- Fat: 20g
- Sodium: 720mg
- Cholesterol: 50mg
- Protein: 20g

This recipe yields 5 servings, so adjust the measurements according to your portion size.

## Complementing Your Bulgogi with Perfect Sides

While this Ground Beef Bulgogi is a star in its own right, serving it with the right sides can elevate your dining experience. For instance, pairing it with a bowl of steamed white rice or japchae (Korean glass noodles) is a classic. A side of kimchi or a fresh cucumber salad can also offer a refreshing contrast to the hearty bulgogi.

## Smart Ingredient Substitutes

If some ingredients are not readily available, fear not! You can substitute mirin with a blend of white wine and sugar. Similarly, if oyster sauce is not on hand, a combination of soy sauce and hoisin sauce can do the trick.

## Culinary Secrets for the Best Bulgogi

For an even more flavorful Bulgogi, marinate the beef for a couple of hours or even overnight if you have time. This allows the flavors to seep into the meat, giving you a more delectable dish.

Another tip is to use a cast-iron skillet or wok if possible. These types of pans distribute heat evenly, ensuring your Bulgogi cooks perfectly.

## FAQs

### What is the origin of Bulgogi?

Bulgogi is a traditional Korean dish, with its name literally translating to "fire meat." It dates back to the Goguryeo era (37 B.C. to A.D. 668).

### Can I substitute ground beef with another type of meat?

Absolutely! Ground pork or turkey can work as great substitutes for ground beef.

### What if I don't have mirin?

If you don't have mirin, a mixture of white wine and a bit of sugar can work as a substitute.

### Can this dish be made vegan?

Yes, by substituting the ground beef with a plant-based alternative and using a vegan substitute for oyster sauce, you can make a vegan version of this dish.

### How long can I store leftover Bulgogi?

Bulgogi can be stored in the refrigerator for up to 4 days. Ensure it's in an airtight container to maintain freshness.


Super easy and tasty ground beef bulgogi recipe without gochujang from Aaron and Clair's YouTube channel. Perfect with plain white rice. Super delish!

Easy Ground Beef Bulgogi


## The Magic of Ground Pork Bulgogi

Ground Pork Bulgogi, a staple in Korean households, has been winning hearts across the globe with its rich flavors and tantalizing spice. Known for its blend of sweet, savory, and spicy notes, this dish promises an adventure for your taste buds.

## Elevate Your Cuisine: The Ground Pork Bulgogi

Ditch your usual dinner routine and delve into the wonderful world of Korean cuisine with this easy and spicy Ground Pork Bulgogi recipe. Whether you're a seasoned chef or a kitchen newbie, this recipe is bound to be a game changer.

## Ingredients List

To create your own Ground Pork Bulgogi, you'll need:

- Green onions, chopped (14g)
- 1 large onion, chopped (150g)
- 1 tbsp cooking oil
- 600g ground pork
- 4 tbsp Gochugaru
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 2½ tbsp oyster sauce
- 2 tbsp minced garlic
- 1 tsp minced ginger
- Black pepper, to taste
- 1 tbsp sesame oil

## Cooking Up a Storm: The Recipe

1. Sauté the white parts of the green onions and the large onion with the cooking oil until soft.
2. Introduce the ground pork into the mix, stirring until it's cooked through.
3. As the pork sizzles away, concoct the sauce in a separate container. Combine the Gochugaru, soy sauce, sugar, mirin, oyster sauce, garlic, and ginger.
4. Once the pork is cooked and slightly dry, add the sauce, cooking for around 3 minutes until most of the liquid has evaporated.
5. Switch off the heat and season with black pepper. Add the green parts of the green onions and sesame oil for that final flourish.

## Nutritional Information

Considering 4 servings with each serving size around 200g, the breakdown per serving is:

- Carbs: 15g
- Fat: 30g
- Sodium: 1020mg
- Cholesterol: 81mg
- Protein: 22g
- Sugar: 5g

Please note, nutritional values may vary slightly depending on specific ingredients used.

## Ingredient Substitutes

Don't fret if you can't find some ingredients. You can swap Gochugaru for crushed red pepper flakes, although it will slightly alter the taste. Mirin can be substituted with a mixture of white wine and sugar.

## Perfect Pairings

Serve your Ground Pork Bulgogi over a bed of white rice for a traditional experience. A side of Kimchi or a refreshing cucumber salad will cut through the spice, balancing your meal perfectly.

## Tips to Master the Ground Pork Bulgogi

Here's a trick of the trade - use a quality sesame oil for a richer flavor profile. Also, remember that the spice level is adjustable to your preference, so feel free to modify the amount of Gochugaru.

## Frequently Asked Questions

### How can I store leftover Bulgogi?

Bulgogi can be stored in an airtight container in the fridge for up to four days. It also freezes well.

### Can I use ground beef instead of pork?

Absolutely! Ground beef is a great substitute for pork in this recipe.

### What if I don't have Gochugaru?

You can use crushed red pepper flakes as a substitute, but it will slightly alter the taste.

### Can I make it less spicy?

Yes, you can! Adjust the amount of Gochugaru to suit your preference for heat. Remember, cooking is all about personalization!

### Can I make this dish vegetarian?

While Bulgogi is traditionally a meat-based dish, you can replace the pork with tofu or a plant-based meat substitute. However, this will considerably change the dish's flavor and texture.

### How should I serve Ground Pork Bulgogi?

Bulgogi is traditionally served with a bowl of steamed rice. You can also pair it with lettuce leaves for a low-carb option or with Korean side dishes like Kimchi for an authentic experience.

### How long can I store the sauce?

The Bulgogi sauce can be made in advance and stored in the fridge for up to a week. This makes it perfect for meal prep!

### What's the secret to the best Ground Pork Bulgogi?

The secret lies in the sauce! Ensure you use high-quality ingredients, particularly Gochugaru and sesame oil, for the best flavor. Also, don't rush the cooking process. Allowing the pork to fully absorb the sauce is key.


Quick and easy ground pork spicy bulgogi from Aaron and Claire. This uses Gochugaru which can be substituted with Gochujang paste. Satisfying! 

Easy Spicy Ground Pork Bulgogi


## The Sweet Story of Gingerbread Cookies

Gingerbread cookies have a rich and fascinating history that dates back to medieval Europe. The enticing aroma and delightful soft texture of these cookies have been a staple in holiday celebrations for generations. But why limit these mouth-watering delights to just the festive season? Today, we're whipping up a batch of Soft Batch Gingerbread Cookies that you can enjoy all year round!

## Ingredients: What You'll Need

Below is a comprehensive list of the ingredients you'll need. We've made sure to include measurements in grams for accuracy, but have kept teaspoons and tablespoons for ease of use.

- 250g butter, at room temperature
- 240g granulated white sugar
- 1 egg
- 250g dark molasses
- 2 tablespoons white vinegar
- 625g flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves

## How to Make The Best Soft Batch Gingerbread Cookies from Scratch?

1. Using a stand mixer creaming attachment (or a hand mixer), cream the butter, sugar and molasses together until pale and fluffy. This ensures you incorporate air into your batter which makes the dough more airy and soft.
2. Add the egg and vinegar and continue to mix until creamy.
3. At this stage, I change my stand mixer attachment to the regular mixing attachment. I sift in the dry ingredients using a fine sieve. This ensures we avoid lumps in our dough and also aerates our flour. When sifting, be sure to tap the sieve rather than forcing the ingredients through the sieve.
4. Mix in slow speed until you have a homogenous dough. Be careful not to over-mix. Over-mixing will result in a stiff dough.
5. Prepare the dough for refrigeration. What I do is use a cling film to wrap the dough and also slightly flatten it. This makes the dough quicker to chill and also easier to form when rolling.
6. After the dough has cooled and almost solid, it's time to roll it out. Be sure you are working in a cool room with a temperature that is more cool than normal This ensures your dough doesn't easily melt while shaping.
7. Flour a flat surface to prevent the dough from sticking. Get a portion of the dough that you are comfortable working with. You have more control if you work with smaller batches. I use a silicone mat so that I can easily clean up my surface.
8. Roll out the dough to around 6mm or 1/4 of an inch. You don't need to be precise, but remember not to roll out the dough too thin, as thinner doughs will tend to be more crunchy as they tend to bake faster. While rolling, be sure you have enough flour on both sides of the dough to ensure it does not stick. Again, be sure you are working in a cool environment to prevent the dough from melting and sticking!
9. Cut the dough into the desired shape and forms. This is the stage where I let the kids do their work. I give them the cookie cutters and they go crazy.
10. Line a baking tray with some parchment paper and transfer your creations into the pan. Remove the excess flour that you might have used to line the dough.
11. Preheat your oven to 170C or 340F. Bake the cookies for precisely 9 minutes - no longer. Baking longer will make them too crunchy, while baking them shorter will make them under-baked. Be sure to use an oven thermometer to measure your oven's temperature as most oven's indicators are inaccurate!
12. Once done baking, take out the cookies immediately and leave outside to cool. It's best to use a wire rack to cool them off to make some of the moisture escape from the bottom of the cookies. If you don't have one, it's ok, I don't think it makes a lot of difference!
13. Finally, let the cookies cool down before handling. The hotter the cookies, the softer they are, so you want to let them cool to make them easier to handle.
14. Decorate using a mix of egg white and powdered sugar, also known as Royal Icing. Use some food coloring to achieve the desired effect.

## What Makes these Gingerbread Cookies Soft?

Softer cookies contain are less dry and therefore contain more moisture and fat.

Compared with a crispy cookie recipe, our recipe uses more molasses as well as more butter.

Dry cookies by comparison, uses less fat and less liquid.

Another way to ensure these cookies come out soft is by baking them for just the right amount of time at a slightly lower temperature. In our case, we bake our cookies at a slightly lower temperature of 170C or 340F rather than 180C or 350F, and we bake them at a slightly shorter time of around 9 minutes, not any more. Be sure to use an oven thermometer as most ovens indicators are mostly incorrect. I realized my oven's knob indicator is 10C above what is actually the temperature inside the oven.

Lastly, shaping your dough to be thicker will ensure you have a softer cookie. This is because thicker doughs will cook longer. Just be careful not to undercook your dough!

Practice makes perfect! To achieve the best results, be sure to follow the measurements in our recipe and also do some trial and error. Make these in batches so you can modify the bake time, thickness or even the quantity of the ingredients in the cookie if you prefer. However, following this recipe to the dot is probably the best way to achieve the perfect results!

## Dishin' on Nutrition: What's in a Cookie?

Given the ingredients used, the recipe makes about 30 servings, with each serving being approximately 50 grams. Here's a rough breakdown of the nutrition information per serving:

- Calories: 140
- Carbohydrates: 20g
- Protein: 2g
- Fat: 6g
- Sodium: 110mg
- Cholesterol: 20mg

(Note: This is an estimation and could vary slightly.)

## Ingredient Substitutes: Just in Case

Don't have molasses on hand? You can substitute it with an equal amount of dark corn syrup, honey, or brown sugar. If you find yourself out of ground cloves, allspice makes a great substitute.

## FAQ

### How can I keep my cookies soft?

Store your cookies in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread, keeping them soft and fresh for longer.

### Can I freeze the cookie dough for later?

Absolutely! This dough freezes well. Just make sure to wrap it tightly in plastic wrap, and it can be stored in the freezer for up to three months.

### Can I use this recipe for gingerbread houses?

While these cookies are delicious, their soft texture may not be firm enough for constructing a gingerbread house. For that, you'd likely need a sturdier dough.

### What if I don't have a blue rolling pin guide?

No worries! Just aim for about 1/4 inch thickness when you roll out your dough. The thickness of the dough is key to achieving the soft, chewy texture these cookies are known for.

### How long will these cookies stay fresh?

When stored properly, these cookies can stay fresh for up to a week. The key is to keep them in an airtight container at room temperature.


Make these amazing soft batch and truly chewy Gingerbread Cookies. These are so easy to make and perfect for decorating and even making a gingerbread house!

Soft Batch Gingerbread Cookies


## A Glimpse Into the World of Roast Turkey

There's no denying the allure of a well-roasted turkey, its golden-brown skin glistening and the aroma of herbs and spices wafting through the air. The centerpiece of holiday meals, roast turkey is a dish steeped in tradition and flavor. But what makes a roast turkey truly remarkable? Let's unravel the culinary magic behind this beloved dish.

## What's on Your Plate?

Before we dive into the cooking process, let's get acquainted with the cast of characters in this gastronomic performance. Converting all measurements to grams for consistency (except for teaspoons and tablespoons), here's what you'll need:

- 1 Whole Turkey (size based on your needs)
- 300g water
- 118g (1/2 cup) salt
- 110g (1/2 cup) brown sugar
- Fresh rosemary leaves
- Bay Leaves
- Star Anise
- Cinnamon Sticks
- Garlic Cloves
- Fresh Thyme
- Peppercorns
- Apples
- Fresh Parsely
- Red Onions
- Oranges
- Lemons
- Celery Sticks
- 125g butter
- 1 tbsp minced garlic
- Fresh Sage
- Lemon Zest
- Brining Bag
- Rubber bands

Prep time: 24 hours (including brining)
Cooking time: Varies depending on the size of the turkey.

## The Magic of Brining

Brining, essentially bathing the turkey in a flavorful saltwater solution, is the secret ingredient to a moist and succulent roast turkey. The solution permeates the meat, enhancing its natural flavors and ensuring it retains moisture during cooking. It's a game-changer, trust me.

1. Defrost your turkey based on the package instructions. Once thawed, remove the giblets and any other packaging.
2. Prepare the brine. Combine water, salt, and brown sugar in a large jar or mug. Microwave for 1-2 minutes or until the sugar and salt dissolve. Let it cool, then chill in the fridge.
3. Place your turkey in a brining bag, leaving enough room to secure it later.
4. Pour in the cooled brine, followed by your desired amount of herbs and spices. Stuff the turkey cavities with sliced apples, oranges, and lemons, juicing some into the brine.
5. Add enough water to submerge the turkey completely. Seal the bag with rubber bands and store in the fridge inside a container to prevent leaks.
6. Brine for up to 12 hours. Remember, over-brining can lead to a salty turkey!

## The Art of Roasting

A well-roasted turkey is an orchestra of flavors and textures - crispy skin, juicy meat, and a melody of herbs and spices. Here's how to achieve that perfect symphony:

1. Remove the turkey from the brine, discarding the brine. Stuff the turkey with the reserved herbs, spices, apples, oranges, and lemons.
2. Prepare the garlic-butter rub. Soften the butter at room temperature, then mix in the garlic, herbs, and spices. Remember, no need for extra salt - the brining process has already seasoned the turkey.
3. Rub this aromatic mixture between the turkey's skin and meat. Be gentle to avoid tearing the skin. Also, smear some onto the outer skin.
4. Arrange chopped onions, carrots, celery, or parsnips in the baking tray to keep the turkey from touching the bottom of the pan.
5. Cover the turkey with aluminum foil, ensuring all sides are sealed to prevent burning.
6. Preheat your oven to 180C or 350F for at least 12 minutes. Bake the turkey according to package instructions, turning at least once for even cooking.
7. Once baked, remove the turkey and check the temperature at the thickest part. It should read at least 80C or 180F and the juices should run clear. If not, return it to the oven.
8. Let the turkey rest at room temperature for an hour before carving. Patience, my friend, is the key to a juicy turkey.

## Perfect Pairings for Your Roast Turkey

Your roast turkey is a star in its own right, but the right side dishes can elevate your meal to new heights. Consider classic options like creamy mashed potatoes, tangy cranberry sauce, or a rich, savory stuffing. For a lighter touch, a green bean casserole or roasted root vegetables work wonders. Remember, balance is key!

## Substitute Stars

Can't find all the ingredients? No worries! There are plenty of substitutes. Instead of fresh herbs, dried ones will do in a pinch. No star anise? Use a pinch of allspice. If you don't have a brining bag, a large, clean bucket will serve the same purpose.

## Nutritional Notes

Assume that the turkey weighs approximately 5 kilograms (5000 grams) and it's meant to serve 15 people, which gives a serving size of about 333 grams.

Here is an approximate nutritional breakdown per serving:

- Calories: 550
- Protein: 70g
- Carbohydrates: 7g
- Sugars: 5g (from the fruit and brown sugar)
- Fat: 25g
- Saturated Fat: 9g (mainly from the butter)
- Sodium: 1400mg (mainly from the brine)
- Cholesterol: 180mg
- Fiber: 2g
- Vitamin A: 10% of the Daily Value (DV)
- Vitamin C: 15% DV (from the citrus fruits)
- Calcium: 6% DV
- Iron: 15% DV

Remember these are rough estimates, so it's always best to calculate the values yourself using the exact ingredients and quantities you're using. Furthermore, the nutritional values can be influenced by the specific preparation method, such as how much of the brine is absorbed, how much of the butter is used, and whether the skin is consumed.

While roast turkey is a good source of protein, it's also high in sodium due to the brining process. So, if you're watching your sodium intake, you might want to adjust the recipe accordingly. Also, a balanced meal should include a variety of food groups, so don't forget to serve your turkey with plenty of veggies and whole grains!

## Tips and Tricks for a Stellar Roast Turkey

- Always allow your turkey to rest after roasting. This allows the juices to redistribute, leading to a moister turkey.
- A well-basted turkey is a well-flavored turkey. Consider a natural basting mechanism, like the garlic-butter rub beneath the skin.
- Don't forget to rotate your turkey at least once during baking for even cooking.

## FAQs about Roast Turkey

### How can I tell if my turkey is done?

The juices should run clear and the thickest part of the turkey should read at least 80C or 180F on a food thermometer.

### Can I brine my turkey for more than 12 hours?

Over-brining can lead to a salty turkey, so it's best to stick to the recommended time.

### Can I substitute the fresh herbs with dried ones?

Yes, but remember, dried herbs are more potent so you'll need less.

### What should I serve with my roast turkey?

Classic options include mashed potatoes, cranberry sauce, or stuffing. For a lighter touch, consider green bean casserole or roasted root vegetables.

### Can I make the garlic-butter rub ahead of time?

Yes, you can prepare it ahead and store it in the fridge. Just ensure it's soft enough to rub onto the turkey before roasting.

## How to Cook the Best Roast Turkey in the Oven

- Brine the turkey for at least overnight
- Use fresh ingredients as much as possible like fresh rosemary, fresh thyme and fresh parsley
- Use a garlic butter rub to keep the turkey moist while baking. This will act as a natural basting mechanism so you don't have to keep on basting the turkey while roasting.

## How to Cook the Most Perfect and Moist Turkey

- Be sure to brine the turkey for at least overnight or 12 hours. This ensures the turkey does not dry out during cooking and also locks in the flavours within the meat.
- To brine a turkey, create a brining solution by mixing some water and a lot of salt and sugar. Be sure to cool the brining solution before brining the turkey in it.
- Defrost the turkey thoroughly based on package instructions.
- Use a large enough brining bag that will hold the whole turkey. Be sure you will have enough of the bag to seal it shut while brining overnight.
- Brine the turkey for a maximum of 12 hours only. Too much brining results in salty and mushy turkey.
- Be sure to mix some lemon and orange juice together with the brine. The acid helps the tenderize the turkey meat.
- Once the turkey is in the bag with the brine starter and the herbs and spices, fill in the brine bag with only enough water to ensure all of the turkey is submerged.
- Use a washing up container that fits the whole turkey to ensure none of the brine solution ends up leaking in your fridge.
- Rub some garlic butter on the inside of the turkey skin. Put a lot of this rub especially on the breast part as this acts as a basting mechanism while the turkey roasts.
- Try not to tear the turkey's skin while putting in the garlic butter rub between the skin and breast part. This ensures the oil stays inside and keeps the turkey moist.

## How to Roast Turkey in the Oven

- Put the turkey in a large enough dish. Line the bottom of the dish with some aluminum foil to make the cleaning process easier.
- Roughly cut up some hard vegetables like onions, carrots and celery so that the turkey does not touch the bottom of the pan. This ensures that the juices will stay separate from the bird and will let the bird stay cook through.
- Cover the whole turkey tightly with some aluminum foil. Use several as needed. This will ensure that the turkey does not burn during the long cooking process.
- Preheat the oven to 180C or 350F. Roasting time depends on the size of the turkey so be sure to check the package instructions.
- Turn the turkey at least once so that both sides will cook evenly.
- Once done cooking, remove the foil and measure the internal temperature of the bird at its thickest parts. If the thermometer reads 80C or 140F and the juices run clear, then your turkey is cooked.
- After roasting, remove the aluminum foil and let rest for at least an hour or longer.
- Serve with your favorite gravy!


Perfectly juicy, succulent and flavourful turkey. This recipe is fool-proof and has been tried and tested multiple times. No more dry and flavourless turkey.

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