BRINED & ROASTED TURKEY
Don’t stress just do your best
A lot of people feel the pressure of getting that perfectly roasted turkey—dreaming of carving a golden, juicy bird for their friends and family.
But please, “don’t stress just do your best” is my cooking mantra, and it applies to life, too. Think of this as an opportunity to try a fresh approach to cooking poultry; in this recipe, we’re exploring the technique of brining.
I learned this technique in depth during my time at animal restaurant in LA. I can still see myself lifting those 22-quart Cambros of brine out of the walk-in, splashing liquid everywhere as I pulled it onto the counter (barely) to remove giant turkey legs. And then late night, driving home to my brother's apartment smelling like meat–my shoes covered in brine. I would repeat this routine weekly–my muscles got stronger, I had fewer spills, and my appreciation for turkey grew throughout the process.
Brining meat, poultry, or even vegetables adds moisture, enhances flavor (that salty-sweet water seasons from the inside out), and tenderizes the meat (the salt breaks down some of the proteins, making the meat more tender). Adding black tea not only enhances flavor but also helps achieve that deep golden-brown skin. I like to say it gives the turkey a bit of a tan.
Ultimately, what I want is a turkey that's juicy, delicious, and bursting with flavor, all topped with perfectly crispy skin. Whether you choose to prepare a whole turkey or just the parts, brining is the way to go. I'll guide you through the process of preparing a brined and roasted spatchcocked turkey that will be a show-stopper on your table.
TODAY! Recipes (in the video above) we’ll break down for paid subscribers:
BRINED & ROASTED TURKEY
TURKEY BRINE
HERB & GARLIC COMPOUND BUTTER
GRAVY
Sidenote! We reworked our recipe cards to include both metric and imperial measurements. The metric system (grams, milliliters, celsius, etc.) and imperial system (cups, quarts, farenheit, etc.) are two different ways to measure length, weight, volume, and temperature. Metric is more widely used, but a lot of home cooks might not have a kitchen scale so we’re going to include both from now on. This way, if you don’t have a kitchen scale, you can still follow along and make these recipes at home.