Honey brown, crisp skin with meat that’s tender and juicy – that’s a cook’s goal for the holiday bird. At Thanksgiving, myriad turkey techniques and methods are suggested. There’s the roasted turkey. Grilled or fried turkey. Turkey in a bag. Turkey with the back cut out and flattened.
But in the Free Press test kitchen, we are set in our ways. Our recommended method is brining (wet or dry) and roasting or grilling. Welike grilling (on a kettle-style grill) because it frees up oven space.
Brining recipes increasingly use different liquids and seasonings other than basic salt water or plain salt. Wet brines can include fruit juices, ciders, beer or wine and can be seasoned with aromatics, herbs and spices. Dry brines can include other seasonings along with the salt. Our turkey recipe on Page D2 uses orange juice in the brine.
But before you get started, a few reminders about food safety from the U.S. Department of Agriculture: