Nothing evokes a great holiday feast better than a beautiful golden turkey in the centre of the table. An emblematic Christmas dish, it may require a little preparation but it certainly rewards the effort. Discover in four simple steps how you can obtain juicy and tasty poultry, worthy of the most festive of family celebrations.
1. Brining a Turkey
Liquid Brine
The principle is simple: The turkey is immersed in a brine made of water and salt, sometimes amped up with herbs, spices or citrus fruits. The poultry then rests in a large bin or cooler stored in the refrigerator. As the hours go by, the brine infuses into the flesh, making it both more flavourful and incredibly juicy when cooked.
There should be enough water to completely cover the turkey and count 30 to 60 ml (2 tbsp to 1/4 cup) of salt per litre. You can add a little sugar or maple syrup to help brown the skin, as well as aromatics. The soaking time is about 1 hour per 500 g (1 lb), but not more than 12 hours, to prevent the flesh from having an overly spongy texture. After removing the turkey from the brine, make sure to rinse it well, inside and out, and pat it dry with paper towels.
Dry Brine
This way of brining entails rubbing salt evenly on the skin before placing the turkey in the fridge in a large bag or airtight container. Salt helps to bring out the moisture in the meat, before it is reabsorbed, taking some of the salt with it. The result: a deeply seasoned turkey without the need for a brine bath.
For every 500 g (1 lb) of turkey, use about 2 ml (1/2 tsp) of salt, which can also be flavoured by mixing it with aromatics such as rosemary, thyme or the zest of a citrus fruit. The poultry should then be left to rest for 2 or 3 days in the refrigerator before cooking in order to soak up the flavours. Once the turkey is placed in the roasting pan, pat it dry with paper towels then brush it with butter.
A Winning Method
One of the advantages of dry brine is that it can be applied even to a frozen turkey. Simply remove the layer of frost by rinsing it quickly under water, then dry it thoroughly before proceeding with brining. This method is also becoming more and more popular and is gradually replacing liquid brine. Easier to do, it doesn’t require a large container or liquid to handle, while offering juicy meat and crispy skin.
Liquid brine, on the other hand, is praised for its deep moisturizing effect, especially for large pieces or prolonged cooking. But for most, a dry brine is now the most convenient and effective option.
2. Coat with Flavoured Butter
A true flavour carrier, butter makes turkey even tastier. To intensify the aromas, mix it with spices (dry mustard, cinnamon, nutmeg, ground coriander seeds) and then apply it (about 125 ml – 1/2 cup) gently under the skin, without tearing it. This step ensures tender, juicy and fragrant meat in every bite.
3. Add Broth
Pouring a little broth into the roasting pan (1 to 2 cups) in the last hour of cooking the turkey creates a moist environment that helps keep the bird tender and prevents juices from burning. This is also when the flavours will become more concentrated and the broth will become the base for the side sauce.
Should You Baste?
It all depends on the desired result and the cooking method. If the turkey is brined and covered with flavoured butter, basting is not necessary. For an unbrined turkey, lightly basting with its juices every 30 to 45 minutes can help keep it juicy, but it should be done quickly so as not to drop the oven temperature.
4. Rest It
After cooking, remove the turkey from the oven and cover it loosely with aluminum foil to retain heat while preventing condensation. Let it rest for 20 to 30 minutes before slicing. This waiting time allows the juices to be redistributed in the flesh.
Check the Temp
Use a meat thermometer to check for doneness. Turkey is cooked when the internal temperature of the thigh reaches about 82°C (180°F).
And the Stuffing?
It’s best to cook it separately. This ensures safe cooking and allows for better control over its texture and seasoning. It’s also more convenient to prepare and serve it, while retaining all its flavour and softness.
