Food Lion Poultry Brine & Perfect Bird Recipe
Updated: Wednesday, November 27 2013, 02:16 PM EST
The main event of any traditional Thanksgiving dinner is often the Turkey. Among the hundreds of recipes for the main course, this one stands out as simple, tasty and sure to please everyone at your dinner table this year.
The Perfect Bird
Yield: 2 gallon of brine
1 gallon Water
2 c. My Essentials Sugar
3 c. My Essentials Iodized Salt
1 Tbs. Food Lion Black Peppercorn, whole
1 Tbs. Food Lion Coriander, whole
1/2 tsp. Food Lion Clove, whole
3 ea. Food Lion Bay Leaf
1 Tbs. Food Lion Allspice berries, whole
2 gallons Ice cubes
1. Bring everything to a boil. Allow the brine to cool to at least room temperature before brining your meat.
2. In a container large enough to hold the liquid and the meat, submerge meat in the liquid and allow it to brine, under refrigeration, for at least 12 hours up to a day.
3. If the meat floats, weigh it down with plastic wrapped weights or plates that will fit into container. The meat must be completely surrounded with brine.
4. Remove the meat from the brine when time is up and dry with paper towels.
5. From this point, your meat can be smoked, roasted, grill or broiled and still come out delicious every time.
THE PERFECT BIRD
Birds cooked this way are usually cooked from 10 to 12 minutes per pound (regardless of bird size)
Roasting rack Roasting pan Meat thermometer
1 ea. Brined Food Lion Turkey Oven (heated to 450°F) Aluminum foil sheet
1. Place your brined bird on a roasting rack in a roasting pan. Tuck the wings under the bird and make sure the legs are tied/trussed together. This allows for uniform cooking.
2. In a 450°F oven, put the bird in the middle of the oven and allow it to cook for 30 minutes or half of the cooking time (whichever is shorter).
3. When time is up in this first stage, cover the breasts in the foil and reduce the oven to 350°F.
4. Cook at 350°F for the remainder of the time. For example, a 12-lb turkey will cook (at 10-12 minutes per pound) in 120-144 minutes. The first 30 minutes will be at 450°F, and the remainder 90-114 minutes will be at 350°F
5. When a meat thermometer inserted in the middle of the breast reads 165°F, your bird is done. Do NOT go by that pop-up timer thing. A second thermometer reading in the leg/thigh joint should read 180°F to verify doneness.
6. Any meat/bird/fish that is roasted in an oven must be allowed to rest. Let the bird rest for at least 15 minutes, no more than 45 minutes (or you start losing heat). THIS is what makes the bird juicy. The brine helps to make the bird a lot more flavorful. An average 12-pound turkey can rest for 30 minutes out of the oven and still be piping hot ready for carving.
Have a wonderful holiday!
Stratford & Food Lion!