cropped view of man with knife and culinary fork cutting thanksgiving turkey on decorated table
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How to make the perfect Thanksgiving turkey

At Montage Palmetto Bluff, Chef Nathan Beriau and his team know that the secret to a perfect Thanksgiving turkey starts with meticulous preparation and the right brine. Chef Beriau shares his expert tips and a simple, flavorful brine recipe that guarantees a delicious, juicy turkey every time.

Perfectly prepared turkey

1. Remove the packet of giblets from the turkey’s cavity and set them aside for gravy or stuffing.

2. Pat the turkey dry inside and out using paper towels.

3. Generously season the turkey with salt and pepper.

4. Tie the legs together with kitchen string, brush the skin with melted unsalted butter or oil, and season again with salt and pepper. Trussing ensures the turkey cooks evenly.

5. Place the turkey on a rack in a roasting pan and into a heated 350-degree oven. Follow cooking times based on the bird’s weight.

6. For the first 45-60 minutes, cook the turkey uncovered, basting every 15 minutes. After that, loosely cover it with aluminum foil and continue to cook until the internal temperature reaches 165 degrees at the breast bone.

7. Once cooked, let the turkey rest uncovered for at least 20 minutes before carving.


What is trussing?

Trussing involves tying the wings and legs of a bird together before cooking to ensure even cooking and a more compact shape.


Montage Palmetto Bluff

Turkey brine

This brine is perfect for a 12-13 pound turkey, serving 10-12 guests.

turkey brine in pot with thyme, sage and bay leaves

Ingredients

1 gallon of water (slightly warmed to dissolve the salt and sugar, then chilled)

2 cups salt

1 cup sugar

1 bunch of thyme

1 bunch of sage

2 bay leaves

Directions

[1] Rinse and dry the turkey thoroughly. [2] Place the turkey in a large, clean bucket or food-safe container. [3] Pour the cold brine mixture over the turkey, making sure it’s fully submerged. [4] Refrigerate overnight. [5] Before cooking, rinse the turkey with cold water and pat it dry.

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