The American holiday promotes the idea of being grateful and something Indians love feasting. Chef Mariko Amekodommo, International Culinary Expert from LA, California shares recipes to roast turkey, fresh baked pies and spiced apple cider filling the air.
When cooking a turkey, there are always many things to consider such as the size of the turkey for the number of guests, will it fit in my oven and will I actually cook it long enough or too long. While I can't answer those questions, I can share my favorite marinades for cooking a turkey at home like a pro.
Brine
Brine preparation for turkey continues to grow in popularity each year, and once you taste it you will definitely know why. The process is simple, get a HUGE container big enough to fit the turkey and enough water to cover it, along with plenty of salt and spices.
When brining, the turkey absorbs extra moisture to help it stay extra juicy. Since it absorbs the salt and spices as well, the turkey meat gets extra seasoned deep inside the meat, not just the surface. The brine solution also breaks down some of the proteins in the turkey, making it more tender.
For the best results from brining, begin the process at least 48 hours before you plan to cook the bird. Before cooking, remove from brine and drain on a large towel. Drying the turkey before cooking assures for a crispy and evenly brown skin. Brined turkey cooks faster, so check often to make sure you don't overcook.
Here's the go-to recipe for the brine. Feel free to add extra herbs and spices such as chili, depending on your tastes.
Classic Turkey Brine Recipe (for a small 6-8kg turkey)
1 cup salt
