By michael vivar
Turkey is overwhelmingly the standard main course for Thanksgiving feasts in the United States. An average holiday bird weighs in at 16 pounds but can be up to a massive 24 pounds.
Cooking any meat of that weight is tricky. Turkey is notoriously dry and flavorless if prepared as is. Brining uses ingredients' salts, acids and/or sugars to tenderize and flavor. These 10 recipes will bring out the best in the bird.
Disparate turkey sizes make it impossible to provide uniform measurements. Toss fruit, herbs, spices and juices into boiling stock and water with reckless abandon. Be sure to make enough to immerse the bird.
Place the turkey in a large bowl first to prevent displacement overflow. Pour the brine onto the bird so it's completely submerged. Cover and store the brined bird in a fridge for 24 hours. Remove and pat dry before cooking.
Coarse salt, garlic, allspice berries along with herbs including bay leaves, oregano and basil should be stocked in any home cook's kitchen so there's no need to go shopping.
This brine will have guests salivating as holiday-associated spices such as cloves, brown sugar and nutmeg simmer in apple and orange juice and the aroma permeates every room.
Combining vinegar, brown sugar, tarragon, mustard seeds, coriander seeds and garlic powder isn't just for a Thanksgiving turkey. Use it all year with chicken and duck.
Try this no-nonsense mix when using a smoker to cook the bird low and slow. All that's needed is to boil water, salt and sugar then add fresh tarragon and whole bay leaves.
Maple syrup, brown sugar, soy sauce and a combination of herbs the cook enjoys caramelizes on the outside of the bird. This seals in flavor and moistness.
Give the bird a touch of tart sweetness with apple juice, orange zest, cinnamon and peppercorns. No need to splurge on organic pressed apple juice. Store-bought in the bottle works just as well when it reduces.
Add a tropical twist to the turkey with pineapple juice, brown sugar, soy sauce, maple syrup, sliced garlic and crushed red pepper.
Steep the bird with a deep richness by brining with coarse salt, sugar, dried rosemary, dried sage and dried thyme.
Don't sleep on this seemingly unexpected flavor combination. Use coarse salt, sugar, a halved lemon, lime and orange along with thickly sliced onion, crushed garlic, bay leaves and dried thyme. The turkey's taste will be wonderfully bright.