Classic Dry-Brine Turkey | Your turkey recipe this Thanksgiving!
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- čas přidán 8. 05. 2024
- Do not let the Thanksgiving turkey scare you! This classic dry-brine method s the perfect way to impart tons of flavor to the turkey. So rather than having a mediocre turkey, this one will live on in your memory for years to come!
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Skip ahead:
00:00 Intro
00:17 Preparing the dry brine
04:20 Preparing the turkey
05:22 Brining the turkey
07:58 Preparing the basting liquid
09:02 Preparing the pan
11:51 Preparing the cheesecloth
13:59 Removing the cheesecloth
15:13 Slicing the turkey
17:34 Tasting the turkey
INGREDIENTS
- 12-18 lb turkey
- 1 1/2 tsp coriander seed
- 1 tbsp black peppercorns
- 1/2 tsp fennel seed
- 4 bay leaves
- 1 1/2 tsp mustard seed
- 1 tbsp minced fresh sage
- 2 tsp fresh thyme leaves
- 1 tbsp sugar
- 1 tbsp kosher salt per every 4 lbs turkey (example: 3 tbsp for a 12 lb turkey)
- 4 ribs celery, roughly chopped
- 4 carrots, roughly chopped
- 1 large onion, skin left intact and chopped into quarters
- 1 head garlic, chopped in half
For the basting liquid:
- 1 1/2 cups unsalted butter
- 6 leaves fresh sage
- 3 sprigs fresh thyme
- 1 bottle (750 mL) dry white wine
INSTRUCTIONS
- Combine the coriander, black peppercorns, fennel seed, mustard seeds, and bay leaves in a small skillet. Set the mixture over medium-low heat. Stir the mixture until the spices are fragrant and toasted, 4-6 minutes. Once they are toasted, remove the skillet from the heat. Add the spices to a mortar and grind them into a coarse powder. Alternatively, the spices can be ground in a spice grinder. Once the spices are ground, add the minced sage, thyme leaves, sugar, and salt and mix to combine.
- Remove the giblets and neck from the thawed turkey and set the turkey on a small rimmed baking sheet that will catch any juices. Rub the salt mixture over the entire turkey, including the cavity. The salt mixture can also be rubbed underneath the skin. Once the salt is all used on the turkey, set the turkey in the refrigerator uncovered for 8 to 24 hours, with 24 hours being ideal. Leaving the turkey uncovered allows the skin to dry out and become crisp during roasting.
- After brining, preheat the oven to 425°F.
- In a medium saucepan, combine the butter, white wine, sage, and thyme and set over medium-low heat to melt the butter.
- In the bottom of the roasting pan fitted with a wire rack, lay the prepared celery, carrots, onion, and garlic. Place the turkey on the rack with the breast facing up. Bend the wings forward and underneath the breasts, protecting the tips from the heat. Tie the legs together with butcher's twine.
- Once the butter is melted, soak four 16-inch square pieces of cheesecloth in the butter mixture. Lay the soaked layers of cheesecloth over the breast of the turkey and down the sides, roughly covering halfway down the thighs. Baste more butter onto the cheesecloth as needed to ensure it is saturated.
- Place the turkey in the preheated oven. Roast at 425°F for 30 minutes and then lower the temperature to 375°F. During roasting, baste the cheesecloth-covered turkey every 30 minutes. In the final 45 minutes of roasting, remove the cheesecloth to evenly brown the turkey. Roast until the breast registers 160°F and the thighs register 170°F. Turkey takes approximately 15 minutes to roast per pound. Once the turkey is at temperature, remove it from the oven and allow the turkey to rest for 20-30 minutes. The turkey will continue to roast from the residual heat, bringing the breast to 165°F and the thighs to 175°F. Once the turkey has rested, carve and serve.
#Thanksgiving #turkey #recipe #holiday - Jak na to + styl
I don't think you hear this enough; you are brilliant!!
I can no longer get through the holidays without you. Two or three weeks before all the holidays I click on your vids. Even for decorating ideas. You’re the Best. Literally
@MeandMyStaffy nope. Not at all over the top. This is my go to channel and it makes every holiday easier. It started one year when I was looking for New Years appetizer ideas.
I totally agree! I never knew I needed a channel like this, but now I can't stop watching. I'm excited to start a garden in the future and get to try a bunch of Kaleb's recipes!
Your instructions are stress less for me. Love your skills.
I like how your videos give the recipe. A lot of other videos don’t and you have to go searching for them. This turkey looks amazing!
Kaleb, you brought back many wonderful memories! My grandma always used cheesecloth and basted her turkey that way. It was always so good! Thanks for sharing your recipe with us!
You put a smile on my face when you dunked the cheese cloth what a great idea
Perfect way to cook a bird. I'm sharing this with all of my turkey cooking friends. Thank you, Kaleb.
Used this recipe last year and doing it again. I had the best turkey I ever made. Thank you Kaleb! Happy Thanksgiving 🍁🦃!
Thanks for all the great tips. I can’t wait to bake my turkey. Btw your voice is so very soothing and I feel very calm! 😊
Happy Thanksgiving Kaleb - I am most thankful for YOU! 🥰
Yes. … your method results in a classic turkey! Excellent video … I learned something new and that helps build confidence. Thank you and I have subscribed
This makes me excited for Thanksgiving! Thank you for the info!
I’ve been doing a dry brine for the last few years. I’m excited to try it with your rub and leave uncovered!
I will make one like this and thank you for this great video
Look fabulous. Never did the cheesecloth thing, going to give it a try this year. Happy thanksgiving thanks for the tips
Love to watch your cooking video s (especially Thanksgiving and Christmas)!!!
I usually do with wet brine salt , maple syrup spices . We had our thanksgiving in October 🇨🇦 . Next year I’ll try this method.
Beautifully done Kaleb! Really. That is one beautiful bird!☺
Just what I need
I knew some of these tips but some were new ( cheesecloth ) and much appreciated. I could almost smell it. 😊
Thank you for your video LOVE the Cheese Cloth I will try this Season Thank you and have a great day!!!
That was awesome. Lol, when you cut that last piece I was like, "take a bite!" Then you did. Thank you. Will definitely try this. Definitely sharing this video. 👍
Perfection
Kaleb, you hit that one Out Of The Park! DELICIOUS
First time I cooked a turkey I forgot to take out the packets of giblets 😂😂.
Great great video! Thank you!
Looks absolutelly wonderful!! I totally get the cheesecloth. I tried that very thing a couple years ago, and the turkey was the most delicious ever!! And moist! Wouldn't do it any other way now. (Saw Martha Stewart do it that way.)
Making this for Christmas this year! Wish me luck! 🎄
Yes, yes, yes
Brilliant to use cheesecloth👍 I just bought some extra for soaking christmas fruitcake in rum😉 I'm not making the turkey this year, but shared video with my Brother-in-law!
🦃 looks good! ✅🦃
I could just smell this, now if only I could taste it! LOL Good tips
*Delicious* 😋🦃😋
I tried this. It worked awesome. Next time I will buy more cheesecloth to be sure I can cover the entire Turkey better. I only bought one package and I couldn’t fully cover the legs. It was the most tender Turkey I have ever had. I would suggest, I’d what I did, adding cherry tomatoes, orange and yellow bell pepper, cranberries and red and yellow pearl onions in with the vegetables for color. The tomato and cranberry add an element of sour tart to the broth that is subtle but satisfying on the back of the tongue. Thanks for this video!!! 😀
Happy Thanksgiving:-)
not even cooking turkey and still watching this to the end 😅
Oh my goodness what a beautiful Turkey! ❤I’ve never seen anyone use cheese clothe before but wow what a difference. I’m still going to keep my extra neck skin covering my stuffing and cooked until they become one there is nothing better tasting then turkey stuffing and rendered down turkey neck skin coming together to make a giant crispy buttery melt in your mouth (NYTNS) Not Your Turkey Neck Stuffing, it’s mine!!! All mine lol ❤😮😂 num num num your turkey looks delicious! Can’t wait to try your recipes, I’ve got my oldest daughter binge watching your videos and making your recipes. I had to share, your to good not too !
Wait! I need to learn how to make the gravy from the drippings. I usually just use the giblets and make the gravy ahead of time. I always have anxiety about the dripping gravy.
Love the recipe, will using the whole bottle of wine, cause the wine flavor to overpower the taste of the bird?
wow
Show is the gravy !!!
Just wondering on the wine,I'm going to use white cooking wine cos well....that's all I have ,I hope it works
Kaleb, thank you for sharing with us your Thanksgiving turkey recipe. It looks delicious. 🦃🤗🍾
What if I don't have the cheese cloth? How can I add the butter?
👍👍
Where do you find the cheese cloth? First time I ever hear about it! ❤
Walmart anywhere grocery stores they usually have them too!!!
Wow! New sub here! I recently made a Whole Roasted Turkey on my page too and *your dish looks amazing!* Hope to stay connected! 😁
💖💖💖💖💖💖💖💖
M
Will do this but I spatchcock my bird
That baster keeps saying "gobble gobble" whenever he gets more butter.
first
I have high blood pressure so I’m terrified to use salt for anything
@@Marcel_Audubon I don’t
I think it just draws the moisture out.
Hey.... stop being terrified. The salt that effects you is the salt that’s ‘built into’ all the processed, packaged, canned, and boxed foods. The negligible salt that you add to your ‘food from scratch’ is NOT the problem for you. The salt that Kaleb is using here is being used as a ‘draw’ and as a ‘protective shield’.... you’re not actually eating the salt. As a doctor, I can tell that you are listening to doctors who were and are ‘educated and living’ in a past decade of projecting fears into patients to manage them more easily. Get off of the processed foods, and then.... the ‘forced salts and additives’ that are dangerous will go away, too. Using a salt brine isn’t your problem. Processed foods and preservatives and glutens are the foundation for your high blood pressure.
@@KMcKee-qn6bo I don’t eat processed foods actually.
@@KMcKee-qn6bo and I’m gluten-free
Any Ham ideas? More desserts. Do a Q and A.
Thanks for the help, getting better at it.
For 2 and for Wolfe my cat, ordering out is a good idea to, thanks Marcel