Post by marlaoh on Nov 13, 2002 6:08:15 GMT -6
Truffled Turkey
Brine (see instructions for brine)
1 small 5-6 lb turkey (sometimes called fryer-roasters)
2 large black truffles
Salt and freshly ground pepper
10 leaves sage
4 sprigs rosemary
extra-virgin olive oil
1 carrot, diced
1 stalk celery, diced
1 onion, diced
dry white wine
Brine bird, rinse and pat dry. Preheat over to 350 degrees. Carefully lift the skin from the breast meat, being careful not to tear it, and slip in thin slices of truffle, reserving 1/2 a truffle. Season inside and out with salt and pepper, stuff cavity with sage and rosemary, drizzle outside with oil, and bake for 30 minutes. Add the diced carrot, celery, onion, and touch of white wine around the turkey. Cook for 2 more hours or until a meat thermometer stuck into the the thickest part of the inner thigh registers 175-180 degrees. Let bird rest for at least 30 minutes before. serving. Grate remaining truffle on top of the turkey.
Brine for Truffled Turkey
Ingredients:
2 gallons cold water
1 cup kosher salt
3/4 cup sugar
1 tablespoon peppercorns
Method:
Pour the cold water into a 5 gallon bucket or stock pot. (If you're using a bucket, make sure its been thoroughly cleaned). Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water. Add the peppercorns and any other seasoning you might want to flavor the bird. Place the bird breast-side down in the bucket and cover. Store the bucket in a cold, dry place (like your refrigerator) and turn the bird once during brining. A 10-pound turkey should brine about 6 to 10 hours. A breast should soak for at least 4 hours and a duck for 2 hours. Once brining is done, pat the meat dry and cook it immediately.
Notes:
Why use brine: Brining brings out the flavor of what your cooking. It slightly alters the chemical structure of the poultry and allows the bird to hold more moisture as it cooks. It also brings whatever seasonings you add to the brine deep into the meat. If you brine the bird, it will remain moist while it cooks and you shouldn't have to baste it.
Brine (see instructions for brine)
1 small 5-6 lb turkey (sometimes called fryer-roasters)
2 large black truffles
Salt and freshly ground pepper
10 leaves sage
4 sprigs rosemary
extra-virgin olive oil
1 carrot, diced
1 stalk celery, diced
1 onion, diced
dry white wine
Brine bird, rinse and pat dry. Preheat over to 350 degrees. Carefully lift the skin from the breast meat, being careful not to tear it, and slip in thin slices of truffle, reserving 1/2 a truffle. Season inside and out with salt and pepper, stuff cavity with sage and rosemary, drizzle outside with oil, and bake for 30 minutes. Add the diced carrot, celery, onion, and touch of white wine around the turkey. Cook for 2 more hours or until a meat thermometer stuck into the the thickest part of the inner thigh registers 175-180 degrees. Let bird rest for at least 30 minutes before. serving. Grate remaining truffle on top of the turkey.
Brine for Truffled Turkey
Ingredients:
2 gallons cold water
1 cup kosher salt
3/4 cup sugar
1 tablespoon peppercorns
Method:
Pour the cold water into a 5 gallon bucket or stock pot. (If you're using a bucket, make sure its been thoroughly cleaned). Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water. Add the peppercorns and any other seasoning you might want to flavor the bird. Place the bird breast-side down in the bucket and cover. Store the bucket in a cold, dry place (like your refrigerator) and turn the bird once during brining. A 10-pound turkey should brine about 6 to 10 hours. A breast should soak for at least 4 hours and a duck for 2 hours. Once brining is done, pat the meat dry and cook it immediately.
Notes:
Why use brine: Brining brings out the flavor of what your cooking. It slightly alters the chemical structure of the poultry and allows the bird to hold more moisture as it cooks. It also brings whatever seasonings you add to the brine deep into the meat. If you brine the bird, it will remain moist while it cooks and you shouldn't have to baste it.