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Dumb Lamp.
Ha... Here is a funny story an ENT resident told me sometime ago.It happened in the1st City Hospital in Moscow, Russia. It is actually a very good hospital interms of the staff experience. Though the buildings are 100 years old.Doesn't matter.So, the ...
Edith's Cake That Thrilled the French
Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in ...
Ten ways to reduce Stress
Last time I told you how bad stress is for your health. I also told you I would give you some tips to reduce stress, here they are:1. Exercise. Exercise not only burns off the stress you have it also makes your body more able to manage stress in the ...
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As I mentioned earlier, a full 13 pound bird can be prepared in the fryer fast...really fast. Less than an hour in most cases, which is a real blessing when you are preparing the rest of the meal and need a little more oven space. But, there are two steps that should be done in advance that may add a bit of time to the process, but will ensure an amazing end product.
First off, I can't emphasize enough the importance of a brine solution. A turkey is extremely lean and will become dry quite easily, especially when cooked to manufacturers recommended times and temperatures. Traditionally, brining was used as a way to preserve meat, but in today's kitchen, brining is really about improving the flavor, texture, and moisture content of lean meats. But as an even better reason, soaking the meat in a moderately salty solution overnight will provide you with a bit of a comfort knowing that brining will help to keep the turkey moist even if you happen to overcook it a little. I recommend using a mixture of about 1/2cup brown sugar, and 1 cup of kosher salt for every 1 gallon of water you use. Add the ingredients together, stir until well mixed and incorporated, and add your turkey. Add additional brine to cover the bird completely. Cover your container and keep it refrigerated for 12 - 16 hours, depending upon the size of the bird. Once the bird
has soaked, remove it from the brine, and rinse the turkey thoroughly to remove any excess salt and to wash away the solution from the various cavities, and dry the bird well. Once dry, allow the turkey to sit in the refrigerator uncovered for 1 - 2 hours for a crispier skin.
The next step in prepping the bird is injection. Injecting a turkey allows you to literally fill it with moisture and flavor. By adding about 1 oz of injection marinade per pound of turkey, you will kick up the flavor and moistness factor considerably, which again allows you a little room in the event you overcook the bird a bit. An injection marinade can consist of pretty much anything that compliments your meal. One of my favorites is a mix of clarified butter, apple cider, garlic (finely minced), Amazing Pork and Poultry Blend, and white wine. Other things that can be used in an injection marinade are cajun and poultry seasonings, beer, pineapple juice, and brown sugar solutions. Once done with injecting, thoroughly coat the skin with your favorite dry rub and let marinate for an hour or so before heading to the fryer.
Follow these two steps and I guarantee you a moist, flavorful turkey. I perform this ritual with any bird or pork product that I cook and I have yet to be disappointed or have a hungry guest complain.
About the author:
Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.
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