The following day, I stuffed the turkey and cooked it as usual, roasting it at 450 degrees for the first 45 minutes, then at 325 degrees until a thermometer inserted in the thickest part of the thigh read 160 degrees. (Note that the USDA recommends 180 degrees because there is a sizable margin of error.) A 160-degree turkey will reach 170 degrees after 20 minutes of resting, which is more than enough to kill any bacteria. ) The stuffing was still a little cool when I checked the temperature, so I put the turkey back in the oven until the stuffing reached 160 degrees, keeping in mind the risk of salmonella.
You can use Mark Peel’s brine recipe instead of this, or you can create your own. The crucial ratio is 2/3 cup salt to 1 gallon of water. After that, season as you please, but keep in mind that some dried spices, like cloves and bay leaves, have strong flavors and should only be used sparingly.
This recipe, taken from “Jeremiah Towers’ New American Classics” (Harper), was created by Mark Peel. There is barely any spice flavor; the main flavors are salt and a little bit of sugar. It resembles a very sophisticated version of commercially prepared smoked turkey, but without the smoke. Peel also makes roasted pork and smoked fish using this recipe. Cut all of the amounts in half for a pork loin, and by 1/4 for fish or chops.
In preparation for the holidays, I decided to try brining my turkey. Before speaking in front of the class, I began by eating a few roast chickens. I wound up with a brine of about 2/3 cup of salt to a gallon of water–about a 5% saline solution It can handle a stronger brine if you plan to smoke your bird. Try using a full cup of salt per gallon–that%E2%80%99s about 7%
Combine salt and water and stir until salt dissolves. Brine the turkey in a pot just big enough to accommodate both. Use all of the brine if the turkey is completely covered, but don’t worry about it. Cover with foil and chill for 6 hours or overnight, turning the turkey once or twice to ensure that all of the liquid is absorbed.
Keeping the turkey in the safe chilled zone
Anyone will find this difficult at this time of year when refrigerators are already overflowing. Instead, place frozen ice packs in the container with the turkey and then put it in a covered picnic cooler. The turkey must, for reasons of food safety, spend the entire time in the safe zone at refrigerator temperatures. If in doubt, you could also surround the pot or pail with ice. Temperatures between 33 and 40 F (1 and 4 C) are considered “refrigerated.” ).
If you don’t have a pot or pail, you can purchase one of those Styrofoam/polystyrene disposable picnic coolers and do the brining inside of it while chilling the water with ice or ice packs. After soaking raw meat in it, you should probably prepare to discard the disposable picnic cooler because you might never be able to sterilise it again. If it’s cold outside, you can also place it outside on your porch, balcony, garage, or other outdoor space (as long as there aren’t any raccoons or stray cats where you live). ).
Be aware that some people fervently advocate brining in a sizable, airtight oven roasting bag, with the bird taking up only one rack in the refrigerator after that. Any plastic bag you use should be leak-proof and safe for food. You might want to double-bag because, on the busiest day of the year for cooking, a leak of raw turkey juice could force you to sanitize your entire refrigerator.
Why is it dangerous to wash my turkey?
Lisa Shelley, a food safety expert with NC State, wrote a detailed piece about foodborne illness that can come from washing and prepping your poultry.
I need to make sure I’m sanitizing my sink to ensure I’m getting rid of any potential pathogens that might be there because I don’t wash my turkey but I still prepare it in the sink, Shelley said.
“After handling a turkey, you should immediately sanitize everything it touches, including your hands.” ”.
Some points from her article: