We get it, the stress of cooking something once a year and trying to nail it can be tough. Let us help. We’re experts.
For the brine:
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 2 cups hot water
- 2 cups apple juice
- 4 cups ice
We are going to layout the instructions for an 8 lb. turkey.
Step 1 to any perfect turkey is to brine that baby for no less than 2 hours. You can do this overnight if you like, we generally do. If you’re crunched for time, the 2 hours will suffice.
How to brine – disolve brown sugar and kosher salt (1/2 cup of each) into hot water and stir in apple juice and add ice. In a large (preferably coverable) pot or bucket, allow brine to sit with turkey for anywhere from 2 to 24 hours.
Step two after brining your bird is to take it out of the brine bath, pat it dry and start the seasoning process. If you’re smart, you already have your PERFECT TURKEY SEASONING. If not, no worries, season that baby with paprika, citrus peels, salt, sugar, pepper, cayenne, and whatever herbs you have laying around.
You’re going to want to use a litte cooking oil or butter (mayonaisse for the adventerous ones) to get a nice layer so that your spices can stick to the skin of the bird. Lather her up and evenly cover her outside with a healthy layer of spice.
LETS COOK THIS THING! Remember: It takes about 15 minutes per pound at 325 degrees to cook the turkey…. However, this is truly an estimate. If you want to be precise and have some guarantee to what you are up to- YOU NEED TO USE A THERMOMETER.
People will argue about what temperature you want to cook the turkey. I have seen everything between 165 degrees to 185 degrees. We like to take chances in our house. We cook the turkey to 165 degress knowing that it will continue to cook a bit as we rest it. DO NOT FORGET TO REST THE TURKEY. Let is sit on the counter in open air for at least 25 minutes before cutting into it with your saws-all. This allows the moisture to come back into the meat, PLEASE FOR THE LOVE OF ALL THINGS HOLY, DO NOT SKIP THIS STEP.
As your turkey is cooking you can feel free to baste the hell out if it. Using melted butter that you season with your spice mix you used on the turkey, just keep lathering it on there throughout the process. I usually do this about 1 time per hour.
There you have it. You’re in-laws can put that in their pipe and smoke it. (If you’re in Colorado, I hope you have an extra bedroom because they might be out for the night!)
Please, as always, have fun, post your photos and let us see them by using the hashtag #THESPICEGUY or tagging us with @thespiceguyco
Happy Holidays Friends!
Keywords: turkey, thanksgiving