Tag Archives: turkey

Preheat your oven to 450 degrees. Remove one rack and place the remaining rack near the bottom. An hour before roasting, remove your turkey from your brine and rinse with cold water. Pat turkey dry with paper towels or make it do a funky dance to drip dry! Sorry, turkey gets me really excited and I can’t help but make my turkey have character. Add your aromatics to the cavity. Place the

Brining is a method of soaking meat in a salt-based solution to tenderize the meat, infuse flavors, and help the meat retain moisture while cooking. The additional moisture in the meat also reduces the cooking time since water transfers energy faster than air. There are no standard “best” brines. It is all a matter of personal taste. There are a few guidelines though: First, is the salt content. Every brine starts with a salt-based solution. The

When roasting the bird, some chefs like add aromatics to the cavity of the turkey to add flavor to the meat.  I’ve never done this . For me, it is traditional to stuff the cavity with stuffing; my family would give me grief if I didn’t do it. I recommend not stuffing the cavity to allow for quicker, more even cooking.    The advice I’ve received is to simply add herbs and vegetables to the cavity that you like.    For example, apples, carrots, onions, rosemary sprigs, thyme, sage, and bay

Your turkeys are broad breasted white turkeys.    They have been slow raised in Ashland, Ohio by Pete Gafney and Jon Raber.  They  are raised on organic pastures and eat a natural diet of grass, bugs, and grains.    Turkeys cannot survive entirely off of grass.    Cattle, sheep, and deer are all ruminant animals.    They have “forestomachs” known as a rumen that allows them to digest grass, most notably cellulose.    This rumen is essentially a fermentation tank that uses enzymes to break down the leafy matter. They then regergitate