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Anne Burrell's Brined Herb- Crusted Turkey with Apple Cider Gravy
For Ina Garten's Buttermilk Cheddar Biscuits as seen above, click here.
Wishing all a wonderful Thanksgiving!
Anne Burrell's Brined Herb- Crusted Turkey with Apple Cider Gravy
I thought I'd give it a test drive so as to not ruin Thanksgiving this year on a new recipe. Since I bought a 3lb chicken rather than the 14lb turkey, the recipe calls for a few modifications. I'll admit there was no rhyme or reason to my measuring methods on this one; just the good old eyeball technique and mostly pure gut instinct. But if you want exact science, just remember, 1 quart = 4 cups.
In addition, you will need:
1 large ziplock bag or 1 medium size trash bag for turkey
1 pot or pan (to prevent any leakage from the brine in the refrigerator) -- I actually used an old rice cooker pot for the chicken and the actual roaster for the turkey.
In addition, you will need:
1 large ziplock bag or 1 medium size trash bag for turkey
1 pot or pan (to prevent any leakage from the brine in the refrigerator) -- I actually used an old rice cooker pot for the chicken and the actual roaster for the turkey.
Brine time: 2 days
Dry time: 1 day
Cook time (for chicken): 20min at 425* or until golden brown; then 1hr at 350* or until thermometer reads 160*
Cook time (for turkey): 30 minutes at 425* or until golden brown; 4.5hrs at 350* or until thermometer reads 160* (cover turkey with aluminum foil to avoid burning during the remainder of cooking time)
The chicken came out perfectly-- crisp on the outside and moist on the inside. I may have been a bit heavy handed on the salt in the brining process or perhaps over brined it by a day because it came out just a tad salty.
The stock made the most delicious and flavorful gravy. My gravy came out on the thick side, so I used some chicken stock to thinned it out. The cider and apples addition really add that something something to the stock. A perfect balance of sweet and savory.
For the turkey, I went by the books-- following Anne Burrell's recipe with exact measurements and I could not have ask for a better outcome. Why haven't I discovered brining sooner? Here's to a never again, dry turkey!
Dry time: 1 day
Cook time (for chicken): 20min at 425* or until golden brown; then 1hr at 350* or until thermometer reads 160*
Cook time (for turkey): 30 minutes at 425* or until golden brown; 4.5hrs at 350* or until thermometer reads 160* (cover turkey with aluminum foil to avoid burning during the remainder of cooking time)
The chicken came out perfectly-- crisp on the outside and moist on the inside. I may have been a bit heavy handed on the salt in the brining process or perhaps over brined it by a day because it came out just a tad salty.
The stock made the most delicious and flavorful gravy. My gravy came out on the thick side, so I used some chicken stock to thinned it out. The cider and apples addition really add that something something to the stock. A perfect balance of sweet and savory.
For the turkey, I went by the books-- following Anne Burrell's recipe with exact measurements and I could not have ask for a better outcome. Why haven't I discovered brining sooner? Here's to a never again, dry turkey!
For Ina Garten's Buttermilk Cheddar Biscuits as seen above, click here.
Wishing all a wonderful Thanksgiving!
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