hot tips via Kent Andersen
Why Brine the Bird? A brine is a water solution of salt, sugar, and sometimes aromatic spice and herbs. Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that — despite the moisture loss during roasting and the long cooking time — the end result is a juicier bird. How to Brine The main logistical problem with brining is that you need a container that’s large enough to submerge your turkey in the brine, but will fit in your refrigerator. Furthermore, from a food safety standpoint, it should be stored on the lowest shelf of the refrigerator so that any spills won’t contaminate food below. You may use a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically, so that each side rests in the brine. The basic ratio for this brine is one cup kosher salt and one – half cup sugar to one gallon of water. The Basic Recipe Dissolve salt and sugar in cool tap water. Remove giblets and neck from turkey. Immerse turkey in brine and refrigerate for at least eight hours, but no longer than 24 hours. Cooling the Turkey When you’re ready to roast, pour off the brine. Rinse the turkey well with cool tap water, and pat dry with paper towels. Tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt — any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.Archives For Thanksgiving
Courtesy Kent Anderson – Head Chef at the Chef’s Table and La Jolla Groves
Ingredients – Mise en Place
1 bag fresh cranberries 1 cup sugar 1 cup Mandarin Oranges Dash of Kosher Salt – to tasteMethod:
1. In a medium sauce pan, combine all ingredients and bring to a simmer over medium high heat, uncovered. 2. Once the mixture reaches a simmer, turn down the heat and allow to simmer for 20 minutes, or until all the berries have popped. 3. Stir to prevent sticking 4. Adjust seasoning with a touch of kosher salt. 5. Allow to cool, then serve.
Cake
4 eight-ounce red-skinned sweet potatoes (yams)
Nonstick vegetable oil spray
2 + 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 + 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
Icing
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract
METHOD:
For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)