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 turkey
Ingredients
8 1/4-inch-thick turkey breast scallops (each about 2 1/2 ounces)
3 tablespoons chopped fresh sage or 3 teaspoons dried
1/4 cup (1/2 stick) butter
3 large green onions, thinly sliced
2 tablespoons all-purpose flour
1 14 1/2-ounce can low salt chicken broth
1/3 cup cream Sherry
4 1/2-inch-thick diagonal slices sourdough bread (each about 5×3 1/2 inches), lightly toasted, buttered
method:
Sprinkle turkey with half the sage, salt, and pepper. Melt butter in heavy large skillet over medium-high heat. Add 4 turkey scallops and sauté until lightly browned and cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with remaining 4 scallops. Add green onions to skillet and sauté 1 minute. Sprinkle with flour; stir 1 minute. Gradually mix in broth and Sherry. Increase heat to high and boil until gravy thickens, whisking constantly, about 2 minutes. Add remaining half of sage. Reduce heat to low. Return turkey and any accumulated juices to gravy; simmer 1 minute to heat through. Season with salt and pepper.
Place 1 bread slice on each plate. Top each with 2 turkey scallops and gravy.
