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Thanksgiving


## 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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