Quote:
Originally Posted by garysanfran
Submerge for 24 - 48 hrs., rinse and roast at 400 deg. for 20 min per pound.
CHEZ PANISSE'S BRINE FOR TURKEY
INGREDIENTS:
--2 1/2 gallons cold water
-- 2 cups kosher salt
-- 1 cup sugar
-- 2 bay leaves, torn into pieces
-- 1 bunch fresh thyme, or 4 tablespoons dried
-- 1 whole head of garlic, cloves separated and peeled
-- 5 whole allspice berries, crushed
-- 4 juniper berries, smashed
-- 1-2 Oranges, quartered (optional)
-- 1-2 limes quartered (optional)
INSTRUCTIONS: Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all ingredients and stir for a minute or two until the sugar and salt dissolve. Put your turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, use a plate or other weight to keep it completely submerged in the brine.
Note: The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the turkey. Before roasting, remove the bird from the brine and drain well. Pat dry
|
400 degrees, 20 minutes per pound? That's 8 hours for a 24 pound bird. Seems kind of hot for that long. Is 400 correct for this recipe?
I have started them out at much lower temp, 250 to 275 for about 3 hours, then bring it up to 325 for the remainder. I like to think it cooks more evenly that way and doesn't cook the moisture out. Using a meat thermometer, it still seems to take 8 to 9 hours for a 20 pound plus bird.
Any other thoughts on cooking times/temps?