Last Thanksgiving, I decided that I wanted a heritage turkey. Reading about commercial turkeys’ selective breeding1 and their bland meat in comparison to wild and heritage turkeys So, I asked The Fiancé. Although prices can change, it’s a good idea to get your partner’s approval before making a purchase. She said, “yes” because she rocks.
When Thanksgiving morning arrived and my turkey had not, I worried. I called the farmer to ask when I should expect it. Four days ago, she informed me, her voice full of concern, that the turkey had already been delivered. I went to the front office of my apartment building, like a condemned man, to see if they had left any packages for me. I knew my fears were confirmed as I opened the office door – I COULD SMELL IT.
The office smelled like spoiled meat. The office worker exclaimed, “I got this a few days ago, I must have forgotten to give you a notice,” when she discovered the package. ” In what I think was a steady voice, I said, “That’s my Thanksgiving turkey. ” Without missing a beat she replied, “We were wondering what that smell was. “To top off the comedy2, I told the management office where they could stuff their turkey, and they said they would buy me a new one—FOUR DAYS AFTER THANKSGIVING!
Because of this, I had to go turkey shopping on Thanksgiving Day because I didn’t have enough time to thaw and cook a whole turkey before my future mother-in-law and I had dinner together. Clearly, the only thing to do was to make THE BEST TURKEY EVER.
I wondered why I was roasting a turkey as I examined the turkey thighs I had chosen as my replacement for a whole turkey. Due to its enormous size, it’s hard not to dry out some of the meat. And it hit me, the braise. The century old technique for softening tough meats to delectable tender goodness. Was that the best turkey you’ve ever had? If so, check out the recipe I made last year, which is attached. This year, we’re going to make it as requested.
Those who have followed these posts will not be surprised that I am going to talk about browning…again. I am not going to go into the science of browning again, only emphasize how important it is. You can read this previous post to learn everything there is to know about the science of browning. Are you ready for the emphasizing? I’m going to use italics just to be extra emphatic. Brace yourself.
The rest doesn’t really matter to me, but I won’t tolerate you serving bland food, so we’re going to brown some food. To do this we are going to start by removing the skin from the turkey thighs. The skin will not add flavor to a braise and will prevent the meat from browning in the pan.
“But Ben,” you say, “I love the crispy skin. ” Well hold your horse there, Buffalo Bill. We can still make crisp skin. All we have to do is place the skin on a sheet pan, season it with a little salt, and bake it at 400 degrees for about 30 minutes, or until it is crisp and browned. There we go, we just made turkey cracklins. Serve that over your finished braise for that crisp brown skin flourish. Now, back to the turkey.
With the skin off, we are going to heat our braiser3 over medium-high heat on the stovetop. Yes, we are using the pan we will eventually braise in. In this manner, any food particles that adhere to the pan or browning that develops there will find their way into our braising liquids. We sear the turkey thighs on each side until well browned then get them out of the pan. Next we’ll do our vegetables. A quick saute over high heat to develop some browning on the outside. We are not going to eat these vegetables, they are simply providing flavor to our braising liquid. Now that we have a pan full of flavorful brown foods, let’s move on to the main course: the braise.
The braising technique is a simple one and absolutely ideal for creating tender meat. Braising originated in France and involved cooking food in a braiser4, a closed pot with hot coals surrounding it from all sides. Now the term means to cook in a closed pot with a small amount of liquid. Although braising can be done in the oven or on the stovetop, I like to use the oven because the lower heat minimizes the possibility of the liquids evaporating. To prepare our turkey, we will merely combine the aromatics (garlic and herbs) and our liquids (wine, stock, and cider) in a pan with our sautéing vegetables. The turkey thighs will nestle perfectly on top, the lid will close, the oven will be closed, and the laws of physics will take care of the rest.
So the obvious question is, “What is happening in the pot that makes the meat so tender?”
Our liquids will begin to turn into vapor as soon as the pot reaches 212 degrees Fahrenheit, filling the pot. This helps our cooking process because steam is more efficient at transferring energy than air. This indicates that even though the meat is cooking at a lower temperature (212F as opposed to 325F), it is actually cooking more quickly. Don’t believe me? Try this experiment at home: Cut 8 new potatoes of the same size in half. After putting 8 halves on a sheet pan at 325 degrees, place the remaining 8 halves in a steamer basket over boiling water and cover it. Test each for doneness with a skewer at after 5, 8, 10, and 15 minutes. Which finished cooking first?.
Here is the surprising part…this actually makes our meat less juicy. Before you get all Transylvanian and start blaming me for drying out your meat with a pitchfork and torch, remember that it doesn’t matter if the meat in your braise isn’t juicy. Juiciness is a measure of the water content of the meat. After the meat has finished braising, we rehydrate and rejuicify it by stirring it through the pan’s liquids. So loosing the juices isn’t really a concern. The tenderness, or how easily the meat separates, is what we want to pay attention to. It’s not the best way to get tenderness, despite what Otis Redding might say, to hold and squeeze her. The best way, scientifically speaking, is low, prolonged heat. The ideal temperature for collagen, the connective tissue that binds meat together, to transform into gelatin is low and slow heat. Because the gelatin solidifies at low temperatures, leftover braises may have a jello-like substance surrounding them; however, at high temperatures, the substance will stay liquid. If you’ve ever had meat that, in my opinion, is only crumbly, it was likely cooked for a long time in a dry oven. The same conversion of collagen to gelatin will occur, only over a longer period of time. But without the liquids to rehydrate the meat, all you’re left with is crumbly, incredibly dry meat that resembles sawdust.
We have the ideal meaty combination of tender and juicy thanks to our turkey drenched in gelatin and swirled through the pan’s juices. We’re even prepared to impress the mother-in-law with our turkey dish. Happy cooking and a Happy Thanksgiving.
CHEF’S NOTES 1. The turkeys we buy for Thanksgiving cannot naturally procreate anymore – they have to be artificially inseminated. 2. Here, I use comedy more in the ancient Greek sense of “how ironic that everyone died horrible, yet fitting deaths” than in the contemporary sense of “ha ha, that’s so funny.” 3. A wide 3-4 inch deep pan with tight-fitting lid. 4. Distinct from a brassiere, though I’m sure the French could figure out a way to cook in one of those as well.
Thanksgiving is a time for family, friends, and, of course, delicious food. While the turkey is often the centerpiece of the feast, achieving juicy, flavorful results can be a challenge. But fear not, fellow foodies! Braising your turkey is the secret weapon for a Thanksgiving feast that will have everyone raving.
Why Braising?
Braising is a low-and-slow cooking method that transforms tougher cuts of meat into melt-in-your-mouth masterpieces. It involves submerging the turkey in a flavorful liquid typically broth or stock, and cooking it in a covered pot at a low temperature for an extended period. This gentle cooking process breaks down the connective tissues, resulting in unbelievably tender and juicy meat.
The Braising Process: A Step-by-Step Guide
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Preparation is key. Start by removing the skin from the turkey thighs While the crispy skin is a beloved Thanksgiving tradition, it can hinder the browning process during braising Don’t worry, we’ll get to that crispy goodness later.
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Browning for Flavor. Heat your braiser (a large heavy-bottomed pot with a tight-fitting lid) over medium-high heat. Sear the turkey thighs on both sides until golden brown. This step is crucial for developing rich caramelized flavors.
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Vegetable Symphony. Add your chopped vegetables to the pot and sauté them over high heat until lightly browned. These vegetables will infuse the braising liquid with additional depth of flavor.
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Building the Braising Bath. Pour your chosen braising liquid (cider, stock, wine) into the pot, along with aromatic herbs and garlic. Nestle the browned turkey thighs in the liquid, cover the pot tightly, and place it in a preheated oven.
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The Magic of Steam. As the pot reaches 212°F, the liquid transforms into steam, creating a perfectly humid environment for cooking the turkey. This steamy bath transfers heat more efficiently than air, ensuring faster cooking at a lower temperature (212°F instead of 325°F).
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The Juicy Truth. While the steamy environment might seem counterintuitive for juiciness, fear not! Once the turkey is done braising, we’ll stir it through the flavorful liquids, rehydrating it and restoring its juiciness.
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Collagen Conversion: The Key to Tenderness. The low, prolonged heat of braising works wonders on collagen, the connective tissue that holds meat together. This slow cooking process converts collagen into gelatin, resulting in melt-in-your-mouth tenderness.
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Crispy Skin Finale. Remember the skin we removed earlier? Don’t fret! We’ll transform it into crispy, golden turkey cracklins. Simply lay the skin on a baking sheet, sprinkle it with salt, and bake it in a 400°F oven until crispy. Sprinkle these cracklins over your braised turkey for the ultimate textural contrast.
Thanksgiving Braising Tips:
- Whole Turkey Braising: While braising a whole turkey is possible, it’s best to separate it into its component parts (breast, thighs, legs, wings) for more even cooking.
- Braising Time: The exact braising time will depend on the size of your turkey pieces. Generally, aim for 1-2 hours per pound of meat.
- Temperature Control: Maintain a consistent oven temperature of 325°F for optimal results.
- Resting is Essential: Allow the braised turkey to rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in even more tender and flavorful meat.
Beyond Thanksgiving: Braising Beyond the Bird
Braising isn’t just for Thanksgiving turkeys! This versatile cooking method can be applied to various meats, from pork shoulder to lamb shanks, transforming them into succulent, flavorful dishes. So, experiment and discover the endless possibilities of braising!
Embrace the Braising Revolution: Your Guide to the Ultimate Thanksgiving Turkey
Braising your Thanksgiving turkey is a surefire way to impress your guests with a dish that is both incredibly delicious and surprisingly easy to prepare. With this comprehensive guide, you’re equipped to conquer the braising process and create a Thanksgiving feast that will be remembered for years to come. So, gather your ingredients, preheat your oven, and get ready to experience the magic of braising!
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How to Cook a Turkey
FAQ
What does braise a turkey mean?
Is it better to cook a turkey at 325 or 350?
Which is the best method for prevent drying when cooking a whole turkey?
Should you cook a whole turkey covered or uncovered?
How do you cook a turkey breast in a Dutch oven?
In a large Dutch oven pot, heat olive oil of medium heat. Season the turkey breast and thigh on all sides with salt and pepper. Add the turkey pieces to the pot, and sear on both sides until golden brown, about 5 minutes per side. Remove the turkey from the pot and transfer to a plate.
What do braised turkey legs taste like?
That’s what braised turkey legs are like. They’re rich, they’re juicy, and they pull apart with just the tug of a fork. Unlike the dark meat on a traditional roasted turkey, you don’t need to saw at this stuff. And unlike white meat, well, these legs and thighs actually taste like something.
How do you cook a turkey breast in a crock pot?
Add the turkey back to the pot on top of the vegetables. Pour the stock into the pot. It should reach halfway up the sides of the turkey. Bring the liquid to a simmer, then lower the heat to medium low. Cook for 1 hour, then remove the turkey breast and place on a clean plate. Cover with foil to keep and keep in the oven at 200 degrees.
How do you make gravy from Turkey stock?
How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper.