paddfoot
Assistant Cook
my first time with a "fresh" turkey, im planning a brine and some other cool ideas you folks have but is there any real differences, also, should i keep it in the fridge or freezer till wed.
ISO help/comments preparing fresh turkey
- Thread starter paddfoot
- Start date
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VeraBlue
Executive Chef
Not sure when the turkey was killed, but I would hesitate to freeze a fresh turkey...wouldn't that defeat the purpose of buying a fresh turkey?
I brine my turkey on Tuesday morning for Thursday. I make the brine from three gallons of apple cider, 3 cups of kosher salt, and spices and herbs. That stays in the refrigerator/brine till Wednesday night, last thing done in the kitchen. Remove it, rinse it and place it into the prepared pan. Don't stuff it at this time. Just put it back in the refrigerator till half an hour before you are ready to roast it. Then you can stuff it, cover it, add a bit of liquid of choice to the bottom of the pan and away you go.
I brine my turkey on Tuesday morning for Thursday. I make the brine from three gallons of apple cider, 3 cups of kosher salt, and spices and herbs. That stays in the refrigerator/brine till Wednesday night, last thing done in the kitchen. Remove it, rinse it and place it into the prepared pan. Don't stuff it at this time. Just put it back in the refrigerator till half an hour before you are ready to roast it. Then you can stuff it, cover it, add a bit of liquid of choice to the bottom of the pan and away you go.
Michelemarie
Executive Chef
Hmmm Vera, apple cider? Sounds interesting! How big of a bird are you talking and what kind of herbs do you use?
VeraBlue
Executive Chef
My turkey is usually in the 20# vicinity, this year no different. I use Bell's seasoning, kosher salt, granulated garlic, black pepper, thyme, sage, parsley and oregano. The cider gives wonderful colour and subtle flavour.
