Ma Vie's Turkey Brine recipe #2 ++ Holiday Cooking made easy

it's that time of the yr again folks. i have to bump to make my grocery list.

this thread is continuation of http://davesgarden.com/place/t/160548/ i thought this new thread will help those who are on slow phone connections.

The Brine:

2 gal. cold water
1 cup salt
1 cup brown sugar or 1-1/2 cup granulated [white] sugar
1 head garlic, cut horizontally across the middle
1 [1 oz.] packet Pickling Spice [available in the Latino herb section in all grocery stores.]

used either a stock pot or a properly cleaned white 5 gal. bucket for brining.
place water inside the bucket or stock pot.
add sugar and salt. use wooden spoon to dissolve salt and sugar .
add the pickling spices.
place the frozen turkey into the bucket.
brining depends on personal preferences, the temperature of area where u live .
i brine for 2 and 1/2 days for a 12 lbs. frozen turkey to thaw.

tips to :
Thaw FROZEN turkey allow approximately 5 hours for each pound of turkey. for example:
if we have 12 lbs. frozen turkey, will need 2 days and 5 hrs to thaw. [ 5 x12 = 60, 24 divide by 60 is 2 days and 5 hrs.] math is not my forté LOL, so u need to double check and correct me if i am wrong.

COOKING TIME - allow 15 - 20 minutes per lb of turkey to cook. i.e ... 12 lbs, turkey will take 3 hrs. to cook [ 12 x 15 = 180, 180 divide by 60 = 3 hrs.]
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Roast turkey:

1 [10-12 lbs] turkey
1 small onion, quartered
2 celery rib or stalk, cut in 2" length
2-4 parsnips [white carrot], cut in 2" length
2-4 carrots, cut in 2" length

Preheat oven to 400 degrees for 15-20 mins.
Place all veggies in baking pan.
Put rack inside the baking pan.
Rinse turkey thoroughly, pat dry with paper towel.
Rub turkey with olive oil, to prevent skin from drying.
Place turkey breast down on the baking rack, roast for 1 hr.
After 1st hour of roasting,, pull roasting pan out, turn turkey to have breast face up.
Roast for another hr., watch closely, after 45 min. -- if turkey browning too fast, lower the temp to 350 degs F.
Roast for one more hour.
Turkey should be evenly browned and done.
Take roasted turkey out of the oven. Tent or cover turkey with foil to retain the heat inside roasted turkey.
Allow to roast to rest for 30 mins. prior to cutting.*

notes:
since my oven is not properly calibrated, plus oven door does not close properly, i leave temp to 400 degs all the way. be mindful of how ur oven works! i calculated 20 mins. per lb of turkey for cooking time.

it is a good idea to take bones off the turkey, prior to serving. this way too, u can cut nice pieces or be able to freeze some for future use.

* any meat roasted in the oven, should be allowed rest for 30 mins. prior to carving . although u have cooked the meat/poultry at specified time recommended. Roasted meat or poultry 's internal temperature is still cooking. Resting process for meat/poultry's juices are avoided from oozing out.

** do not worry about the salt and sugar content, the finished product will NOT be salty or sweet. the use of salt and sugar is only produce a moist and balance flavor on the turkey or meat [depending on what u are brining].

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holiday cooking made easy - video demo on line http://www.butterball.com/en/main_canvas.jsp?includePage=holidayGuide_2007.jsp&t=Butterball%20Holiday%20Guide&s0=holidayGuide&s1=home http://www.epicurious.com/recipes/food/video/236409 http://www.epicurious.com/cooking/holiday/thanksgiving/videos , http://www.foodnetwork.com/food/ck_dm_meat_poultry , http://www.youtube.com/watch?v=NaLweb5-O5o ,

allow some time for watching the video - there are many other cooking techniques involve. sorry about the advertisement in the video - the price we pay for free service/s.

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this thread is not replacement of the original thread cuz the original has other tips and technique not by me alone but contributions from others too.

edited for clarify my of statement. sorry i was too tired at the time i post this. thanks for understanding. also to add very easy to fix Cranberry Sauce.

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat. Divide in half..

for a typical old fashioned cranberry sauce, reserve 1/2 of entire recipe. Chill.

for those with the modern palate, add the raisins and nuts to the other half. Let cool, and serve chilled.

the apple in the recipe will thicken the sauce cause of the natural pectin in the apple. if u have a microplane http://www.chefsresource.com/tools-microplane-graters.html or cheese grater or any grater, grate the orange and lemon skin before juicing. u can prepare this ahead of time so u do not have to worry about the sauce on turkey day. this is the easiest and simple way to prepare a home made cranberry sauce. hope u try it. goes well with the brined turkey.
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my updated version of Cranberry Sauce from a latter date on this same thread http://davesgarden.com/community/forums/p.php?pid=2938926

another Cranberry sauce, very easy...

cranberry sauce

i bag of fresh cranberry
one 18 oz bottle orange marmalade
1/2 c. orange juice

wash cranberry thoroughly. drain excess water.
place all ingredients in a pot. cook until cranberry pops.

i like it serve as it, but u can put in blender if u want smooth sauce.
sauce will jell once cool.

after finished cooking about 15 mins. , end product is not sweet, nor sour... just right for my taste. similar to the cranberry in the can... if and when u process in blender, food processor or hand blender.

left over of this Cranberry sauce was accidentally hidden at the back of the fridge for one year. i was as good as the first day it was made.

edited to incorporate my two version of my original version of Cranberry Sauce
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Brining Tips and Techniques:
[HYPERLINK@www.cooksillustrated.com] , [HYPERLINK@whatscookingamerica.net] , [HYPERLINK@www.rversonline.org] , [HYPERLINK@whatscookingamerica.net] , [HYPERLINK@www.dallasnews.com] , [HYPERLINK@ucce.ucdavis.edu] , [HYPERLINK@www.cookingforengineers.com]

This message was edited Nov 17, 2009 1:33 AM