“Brine your Turkey. Don’t even think about it – like Nike, just do it” – BMC
This Thanksgiving, if you are the lucky individual cooking turkey for friends, extended family, in-laws, and neighbors, the last thing you want to do is burn the turkey (and have to throw it out), or even worse, serve dry, tough turkey to your hungry guests. So, I propose a simple solution: brine your turkey!
Make sure you brine your turkey for a minimum of 24 hours, with a maximum of 48 hours. Basically, brining makes the turkey more tender, hydrates the meat (to prevent from drying out if you happen to overcook it this is a small insurance policy), and gives it flavor.
Below is the Coyne family brine recipe (Traeger Grills has a similar one, used recently by Joe Rogan). Make sure the entire bird is submerged head down, legs in the air – stir after all of the ingredients have been added, and remember to let sit in the fridge for 24 to 48 hours:
Coyne Family Turkey Brine Recipe
- 3 Guinness (any dark beers will work fine)
- 4 Quarts of Water (feel free to eye it; if you think you need to add more, do it!)
- 1.5 Cups Coarse Kosher Salt (not regular salt, must be coarse!)
- 1 Cup of Brown Sugar
- 3 Cloves of Garlic (make sure you smash the garlic to release the aromas and oils before throwing them in to brine)
- Tablespoon of Whole Peppercorns
- 3 to 4 Bay Leaves
- 4 to 5 Sprigs of Fresh Thyme
- Optional: Crushed Red Pepper from Flatiron Pepper Company
Turkey Gravy:
Before the turkey enters the oven, pour half of a dark beer (or a full one, your call) into the bottom of the roasting pan, with some water or apple juice to keep some moisture inside the oven while the bird cooks. Constantly check the turkey, rotating the pan and pulling beer-apple-fat juices from the bottom of the pan with a turkey baster to pour all over the top of the turkey. As you may know, crispy bits, fat, and other juices will fall to the bottom of the pot which will be the main ingredient for your gravy. So, when the bird is finished take these precious juices and crispy bits and add flour gradually while whisking very fast until you get to the consistency you want. Give it a taste test and add salt and pepper, if needed. It will be the best gravy you ever make – I promise.
Bonus: If so desired, use the giblets (we do) and incorporate them into the gravy using a cuisinart food processor; especially the liver, which is very flavorful and incredibly healthy.
Turkey Stock and Turkey Soup:
Add water to a pot and simmer the leftover cooked turkey carcass and any bones in water with garlic, onions, carrots, and celery for an hour. Drain into a colander and retain your new turkey stock. Using a fresh pot, add the recently made stock, fresh carrots, fresh celery, leftover turkey, and cut into small cubes. Add some egg noodles. Simmer on medium for about 20 minutes. Add salt and pepper, if needed. Serve Turkey Soup. Your stock will be incredible, so much more flavorful than anything bought from Star Market.
Good luck, and make sure you use the entire bird. If not, it is a waste. And, don’t burn the turkey. After you are done eating, if you need some exercise, check out the Daniel Webster Wildlife Preserve which is beautiful around this time of year.
Happy Thanksgiving to you and yours from Foodies South Shore!