As the centerpiece of your Thanksgiving dinner, the choice of your turkey is an important one. If you are undecided whether or not you want a fresh or frozen turkey, consider some of the following to help you decide.
1. Frozen turkeys need AT LEAST three days to thaw in the fridge, and thats if you get a little one. One of the big ones will require at least a business week in the fridge. See the helpful Turkey Thawing Table here.
2. Frozen Turkeys are usually cheaper than fresh, the longer a turkey is frozen the quality and amount of texture and juiciness will decrease.
3. Fresh turkeys are more moist and tender after cooking and have an overall better quality but are less readily available. BUT you can pre-order yours here!.
Trussing a turkey is like wrapping a present. It makes a pretty presentation, but takes some extra time (cooking time).
1. Stuff the turkey before you truss it if you are planning on stuffing. Make sure the stuffing is well-secured; put a piece of bread or foil over the neck and body cavity openings and secure the turkey skin over the cavity with skewers.
2. Use kitchen string to tie the turkey's legs together, pressing the legs close to the turkey body.
3. Tie the wings buy turning the turkey over and fold its wings back behind it. Tie another piece of string around the turkey's neck skin, leaving two long ends hanging. Pass each string end through a wing. Tie the string ends together, securing the turkey wings horizontally behind it.
Brining will add extra juiciness to your turkey and the flavor possibilities are endless.
To wet brine a turkey you'll need some fridge space and a large pot with a lid that will fit a whole turkey.
1. Place raw turkey into the brining pot. In a saucepan heat one quart of water and pour in one cup of kosher salt and any other aromatics you wish to use. Stir until combined, remove from heat and allow to cool.
2. Pour solution over the turkey and add an additional 3 quarts to the pot or until the turkey is completely submerged.
3. Cover and refrigerate for 12-24 hours. If the turkey floats, weigh it down with a dinner plate. After 12-24 hours pour brine into the sink, rinse turkey and pat dry. Roast as usual.
A dry brine is great because it's a lot less messy, uses less salt and works essentially the same way as a wet brine.
1. Reserve a space in your fridge for the turkey to chill out for a while as the brine does its job. Pat your turkey dry and gently seperate the skin from the meat.
2. Mix 3 tablespoons of kosher salt with 1 1/2 teaspoons of dry herbs of choice and 3/4 teaspoons black pepper together. Rub 2 tsp under the legs, 4 tsp on the breasts, 2 tsp in the cavity saving a small amount to be sprinkled on the skin.
3. Tuck wings back behind the breasts and allow bird to dry brine for at least two days. Roast as usual.
Information on pre-made holiday meals you can preorder online and our catering menus.