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| Chef Anne Burrell http://www.newyorkgossipgal.com/2010/09/food-network’s-anne-burrell-in-the-west-village/ |
I LOVE to cook just as much as I love making jewelry! For Thanksgiving this year, I decided to try something different. A few weeks ago, I was watching a reality HGTV Food Network program called "Secrets of a Restaurant Chef" starring Chef Anne Burrell - one of my new favorite shows. I have to say, I have learned so many COOKING TIPS from watching this program! Did you know that home fried potatoes in five-star restaurants are often cooked in duck fat? I had seen Chef Anne work her magic previously as a sous chef to Mario Batali on Iron Chef America and I knew it was only a matter of time before she would have her own show. So, getting back to the point of this article today...I watched her method of preparing a turkey and decided to go for it. I've always been scared to brine a turkey because it sounded to me like it would come out super salty. Not the case. The turkey is completely juicy and flavorful with a nice, crispy skin! For those who may not want to go to the trouble of brining a turkey, you can also buy pre-brined organic free-range turkeys at specialty food stores such as Trader Joe's, Whole Food Market and Jimbo's Naturally.
Chef Anne's Turkey-Cooking Method
STEP 1: Soak whole raw turkey in salt brine solution for 2 days (recipe below for brine & aromatics) Be sure to remove the neck & giblets first and keep in the fridge.STEP 2: Remove turkey from salt brine and pat dry with paper towels.
STEP 3: Set turkey - breast side up, in a large roasting pan that is filled with cut up aromatic vegetables. Fill turkey cavities with onions and lemons cut in half so it doesn't collapse.
STEP 4: Make a butter rub using one cup of soft salted butter, 1/2 cup chopped flat leaf Italian parsley, 2-3 large sage leaves chopped fine, two sprigs of rosemary chopped, 1-2 sprigs thyme leaves, cracked black pepper. Slather this all over the exterior of the turkey and under the skin (this is not your low fat recipe but it is the key to great flavor!)
STEP 5: Cover with foil and set turkey in your refridgerator for two days - YES TWO DAYS! This gives the skin time to dry out and ensures a crispy, flavorful skin and a juicy bird!
STEP 6: Pre-heat oven to 400 degrees and roast turkey uncovered for one hour...then turn heat down to 325 degress and continue to roast at 20 min. per pound until done. Baste every 30 minutes and tent with foil once skin becomes the desired golden brown color
STEP 7: Remove foil to give the skin a final browning and crisp it up. Then take turkey out of the oven and let it rest for 30 min. before carving. Voilla!
Ingredients
- 1 (14 to 16 pound) frozen young turkey
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 gallon heavily iced water
For the aromatics:
- 1 green apple, cut in chunks (skin on)
- 2-3 onions cut in chunks
- 3-4 large carrots cut in chunks
- 3-4 stalks celery cut in chunks
- 1 cup water or chicken stock
- 4 sprigs rosemary
- 6 leaves sage
- 1 bay leaf
AND...DRUM ROLL PLEASE...HERE'S MY
THANKSGIVING TURKEY JUST OUT OF THE OVEN
THANKSGIVING TURKEY JUST OUT OF THE OVEN
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| Brined & Herb Butter Roasted Turkey |
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| Complete with Flowers LOL! |
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| Proper Carving of the Breast (according to Chef Bobby Flay: every piece should get that delicious skin) |
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| Doesn't this look YUMMY?! |
THANKS FOR THE TIPS CHEF ANNE!
Stay tuned for my next "Favorite Chef" feature article - Michael Mina
Stay tuned for my next "Favorite Chef" feature article - Michael Mina
Be sure to watch!
Secrets of a Restaurant Chef
CHEF ANNE BURRELL'S TURKEY RECIPE
Reviewed by pada mama
Published :
Rating : 4.5
Published :
Rating : 4.5
