Turkey prep 101, from brining to cheesecloth

My overall method for cooking the turkey is as follows: I preheat the oven to 500 degrees F while I stuff the turkey and prepare it to be cooked.

When the turkey is oven-ready, I place the roasting pan in the center of the oven and cook the bird for 15 minutes at 500 degrees F. This gives it a “turbo” boost to get it browning. I then lower the oven to 350 degrees F and cook for 12-15 minutes per pound or until it reaches an internal temperature of 160 degrees F. I then shut the oven off and remove the bird. I allow it to “rest” for at least 30 minutes before carving.

If you plan to wrap your turkey in cheesecloth:
Place the turkey on a flat surface, season with salt and pepper on the inside and out, and stuff the cavity with the stuffing. Truss turkey or, alternatively, tie the legs closed with a strong piece of kitchen twine to assure the stuffing doesn’t fall out as the turkey roasts.

Wrap any remaining stuffing in tinfoil and keep the tinfoil fairly flat, like a large envelope.

Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked.

Lower the oven to 350 degrees F and place the roasting pan in the center of the oven. Cook for about 12 minutes per pound the turkey weighs.

After about 2 hours cooking, remove the roasting pan and place the tinfoil package containing the stuffing in the bottom of the pan. Remove the cheesecloth from the top of the breasts and return the turkey to the oven.

How do you know when it’s done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter) and allow it to rest for 20-30 minutes before removing the stuffing and carving the meat.

My overall method for cooking the turkey is as follows: I preheat the oven to 500 degrees F while I stuff the turkey and prepare it to be cooked.

When the turkey is oven-ready, I place the roasting pan in the center of the oven and cook the bird for 15 minutes at 500 degrees F. This gives it a “turbo” boost to get it browning. I then lower the oven to 350 degrees F and cook for 12-15 minutes per pound or until it reaches an internal temperature of 160 degrees F. I then shut the oven off and remove the bird. I allow it to “rest” for at least 30 minutes before carving.

If you want to wrap your turkey in bacon:
Just before placing the turkey in the pan to roast in the oven, wrap the breast meat in a layer of bacon.

Simply layer the slices in a single layer, slightly overlapping, over each turkey breast. This will roast in the oven and add moisture to the white meat (which is typically the most dry) as the turkey cooks. I used to wait for my dad to pick some of the bacon away so I could nibble on it as he carved the meat. It also makes for tastier drippings in the bottom of the roasting pan. Your gravy will be even more flavorful!

In a medium pot, bring 3 quarts of the tap water to a boil. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend. Add the remaining 3 quarts of tap water and allow it to cool for a few minutes.

Add the soy sauce, molasses, honey and red pepper flakes to the salt water mixture. Stir to blend. Pour the mixture into a cooler large enough to hold the brine and the turkey and stir in the dried sage and fresh thyme. Use a large whisk to blend all of the ingredients. Add the ice cubes.

Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine.

Place the shallots, green olives and black olives in the bowl of a food processor. Season with freshly ground black pepper. Pulse until very finely chopped, 30-45 seconds.

With the machine running, pour in 1/2 cup of the olive oil in a slow stream. Add the Jack Daniel's and balsamic vinegar. Pulse to blend. Taste for seasoning.

Spread on toasted bread and top with a few slices fresh tomato, if desired.