Archive for November, 2014

Brine and Dine this Thanksgiving

Friday, November 14th, 2014

With Thanksgiving two short weeks away, the mission for moist meat is on. Having researched the best ways to get perfect turkey results, we are here to share our pearls of wisdom with you.

Keep the Brine Dry
While we all appreciate the finer side of the wet brine turkey, the dry brine is a firm favourite with us. Not only does it save you the hassle of finding a place to chill a gigantic, submerged bird, while yielding non-watery results – it takes much less time. While a wet brine will give you an undeniably juicy turkey, the turkey can come out watery rather than with the concentrated juices you get from a dry brine. Dry brine ensures purer turkey flavoured juices. Here are a few tips for performing a dry brine on your bird,

Thanksgiving turkey

Achieve the perfect turkey. Image courtesy of http://tinyurl.com/krosqgd

1. Create your brine mixture. You can add either kosher or table salt to your dry brine mix, its up to you. Generally you should add 1 teaspoon of salt per 2 pounds of turkey to the mixture, and then add herbs etc. of your choice.

2. Coat the bird in the mixture and rub it in. If you can get it under the skin and directly on to the bird its better, but not essential.

3. Loosely cover your bird and put it in the fridge. The amount of time you let the mixture absorb in depends on the size of the bird, allow around 2 hours per pound,  but not much more.

4. When the brining is complete, wash the bird thoroughly.

5. Before roasting your turkey, try adding some herb infused butter under the skin for a delicious addition.

 

 

Some additional information 

Getting a temperature stick makes perfecting the turkey much easier. Stick it in to the thickest part of the bird and when its at 175F, its time to take it out and let it rest before carving.

Don’t add extra salt, it wont need it after the salty brine has absorbed into the meat.

Rest the bird on a grill tray in an oven tray to allow the juices to drip down and form your gravy basis. This also makes basting the bird easier.

 

All of the above, along with your hard work will certainly leave your guests feeling thankful but for those who are being thankful elsewhere, send them one of our Thanksgiving ecards to let them know you’re thinking of them. If you can still put up with turkey by that point, try sending one of our humorous Turkey Breakout Ecard¬†selection, which are very popular with Katie’s Cards members.

Turkey Breakout Ecard

A screen shot from our Turkey Breakout Ecard, will they escape?

Pre-schedule your Thanksgiving e-cards to go out now. Happy Thanksgiving!