I’ve not made it yet, but I’ve been thinking about it. I can tell you that there has been some turkey action in my kitchen already. AND I will make a pre-Thanksgiving turkey turkey. It will be loved and cajoled with lots of goodness, but it doesn’t happen until later today, soooo. No post until tomorrow. Howevah (that’s a fancy Southern-drawl but) be sure to come around tomorrow, I hope to have something so sensational you’ll be happy you came.
All of this turkeypalooza is for your benefit. Yep. I do it all for you, my bloggies. I know what you’re thinking. You don’t get to eat any of it, but you could if you made it, which is why this is for you.
This post will give you a couple of ideas for the upcoming festivities. If you’ve never made turkey before, or don’t know how to spicy it up, I hope these ideas will spark the turkey fire in you.
I must first admit that I am, in fact, a briner. I am. When it comes to turkey, the birds are so large and just not fatty enough, that brining seems to be the best way to guarantee juicy plumpness. So I brine. And every year I add something new to the basic brine. But today I thought you could hear from a real Chef. I found this on CHOW yesterday, and though he doesn’t offer up a specific recipe, Michael Chiarello explains the process beautifully. I seem to be having some linking issues…, but this is the shortened link: http://bit.ly/bRwiWI
Brining does wonders for turkey, here’s what I did last year: http://wp.me/pFzw3-5V
Let’s talk a little about what I’ve been up to the last few weeks. I roasted a turkey breast. This was a little test run for the way in which I was roasting it. Wanna see?
Turkey Breast with Mexican Chorizo
I started out with a 4ish pound chicken breast, it still had bones and skin. When brining, you decide what to flavor with, the only must haves are water, salt and sugar. Remember to exaggerate the seasonings, it will all be diluted by the water. I added 2 pkts of Sazon, salt, herbs d’Provence, some Jugo Maggi and let it hang out for about an hour.
Preheated the oven to 325 and pulled out the chorizo from the casing and flattened it for easier handling. Removed the breast from the brine, dried it with paper towels and began to loosen the skin so I could squish the chorizo in. I added chorizo everywhere I could. Then drizzled the skin with olive oil and used toothpicks to secure the skin to the meat.
In the oven it went for close to 2 hours. I checked it after 80 minutes or so and based on the thermometer, it wasn’t quite ready. I would say just over 1-1/2 hours would’ve done it. At any rate, you want the internal temperature to read 185.
Remove the toothpicks, cover with foil and let it rest for 10 minutes or so. Remove from the bone and slice. You’ll end up with something that looks like this.
This was excellent. We paired with bacony sweet potatoes. Heaaaaaaven!
This would be a great way to make your bird, depending on the size of it, you’d probably need about 2 packets of chorizo (approx 1/2 lb).