To Brine, or Not to Brine?

I grew up always having a smoked turkey for Thanksgiving, which was easy to do when we lived in California.  After moving back east, colder weather came into play, and usually put a damper on our smoking plans, which is exactly what happened this year.  With about a week to go until the big day and a projected temperature of only 38 degrees, smoking the turkey just wasn't in the cards, and we resorted to oven roasting the bird.

Many people will recommend brining the turkey, to help retain moisture, particularly in the breast meat.  Wet brines are fine and good, but they require a lot of space in your fridge, and can leave your meat with a slightly mushy texture.  Instead, we tried a dry brine, which we found here.  One perk to dry brining is that you can apply the brine while your turkey is still frozen!  This was a huge time saver for us, since it took about 3.5 days for our turkey to completely defrost.

First, you'll want to get your brine ready.  As the recipe suggests, you want about 1 tbsp. of salt for every 5lbs. of turkey.  We had a 16.6lb. turkey, so we used a little more than 3 tbsp. salt.  Because we still wanted to try and get a smokey flavor, we used 2 tbsp. of applewood smoked salt, and 1 tbsp. kosher salt.  In addition to the salt, we added in some smoked paprika, again for some smokiness, along with some chopped thyme, rosemary, sage, and juniper berries, which we crushed in our mortar and pestle.

Now it's time to rub it all over your turkey!  Since our turkey still had to defrost, we placed him in a brining bag.  That way it would collect the water, and it'd be easy to dispose once Thanksgiving day came.  Before rubbing your salt mixture on the bird, be sure to pat him dry with paper towel to get rid of any excess moisture.  Also make sure that any gizzards and organs have been removed from the cavity.  Sprinkle a bit of your salt & spice mixture in the cavity too.  Then you'll want to use about 1 tbsp on the breasts, and 1 tbsp on each leg/wing/thigh.  If your turkey is defrosted already, be sure to get in all the crevices.

Once you've rubbed him down, you can seal up the bag.  Try to get as much air out of the bag as possible.  It can be a little tough, so it's best to have an extra set of hands to help you do this.

Now you can just pop your bird into the refrigerator, breast side up, for 3 days, and let the salt work its magic.  If you remember, give your turkey a little massage each day.  We massaged ours through the bag, just to keep our hands clean.

After the 3rd day, you'll want to remove him from the bag, and refrigerate him for at least 8 hours, uncovered.  We first put the brine on our turkey on Monday, so Wedensday night, before we went to bed, we took him out of the bag, gave him one last massage, and let him sit overnight, uncovered, in the fridge.

At least 1 hour before you're ready to cook your bird, be sure to take him out of the fridge, and let him start to warm up.  We also gave him an additional dusting of my Grandpa's secret rub, the one he'd use on his smoked turkeys.  As when roasting a chicken, we prepared some aromatics to put in the cavity to add a bit of flavor, and also keep the breast moist.  We stuck to traditional ingredients here, roughly chopping up some carrots, onion, celery, and lemon, and making a bundle of rosemary, sage and thyme.


We stuffed what we could into the cavity, and the rest went into the bottom of the roasting pan, so we'd get some added flavor to the pan drippings, in case we wanted to make gravy later.  Also make sure to tie the legs together, closing up the cavity as much as you can.  This will also help prevent the meat from drying out.

Now you're ready to roast!  Heat up your oven to 425 degrees, and place your bird, breast side down, on your roasting rack.  I know this is atypical, but trust us, it works!  We also brushed some softened butter onto the skin of the turkey to help it brown.  When you're oven comes to temperature, throw your bird in for 30 minutes.  This will help get the bottom nice and brown.

After 30 minutes, pull your bird out of the oven and flip him over.  Remember that the pan and bird are extremely hot.  Be sure to have oven mitts or dish towels handy to help you flip the bird without burning yourself.  While you're trying to flip the bird, you'll also want to lower the oven temperature to 325 degrees.  Give him another coat of butter, and pop him back in the oven until a thermometer, stuck into the thickest part of the thigh, reads 160 degrees.

For us, it took about 2.5hrs. more.  Most will say that poultry needs to be cooked to an internal temperature of 165 degrees, but we knew that if we pulled him out when he reached 160 degrees, the carry-over cooking would bring him up to 165.

Be sure to let him rest for at least 30 minutes before you start carving into him.  While he's resting, you can give him a foil tent to keep him warm, and you can now use the oven to cook your side dishes, like our green bean casserole.

The dry brining method was a success!  The breast stayed nice and moist, and the smoked salt we used added a subtle smokiness to the meat.  It was a great alternative to actually smoking the turkey.

Simple Seasonal Snack

This season when you're carving up your pumpkin, be sure to save all those delicious seeds.  They're one of my favorite things about carving pumpkins for Halloween.  They make a super delicious, easy snack.

As you're cleaning out the guts, put all the seeds into a colander.  Our seeds came from the sugar pumpkin we used to make our ice cream!  Make sure they don't have any guts attached to them.  I like to give them a good rinse to get that slimy feelings off of them.

 Pat them dry, and spread them out on a baking sheet.  I seasoned these with salt, pepper, and a little smoked paprika, but you can season them however you like.

 Then just pop them into the oven for about 10 minutes.  Keep your eye on them so they don't burn.

If you aren't going to eat them right away, you can transfer them to a airtight container for safe keeping.  Just be sure to let them cool completely before putting the lid on.  If you put the lid on while they're still warm, they'll sweat in the container and they'll lose their crunch, and become tough.  No one wants that.

Tools of the Trade

I know its been almost a month since Christmas (where did the time go???), but I thought I'd go back and do another little recap.  But this time, I want to talk about the gifts Justin and I received.  Just about every present was food related, whether it was tools to add to our arsenal, cookbooks for inspiration, or random ingredients my mom found at a Hispanic market (I mean that Santa had his elves whip up in the shop).

So let's start with the equipment...

1.All-Clad 13 inch French skillet with lid.  I have a couple smaller All-Clad pans and they are awesome!
2. All-Clad Tool Set.  When mom asked what I wanted for Christmas, I didn't giver her much to work with. I just said that I needed a ladle.  So she came up with an entire tool set.  The one she found me is similar to the one pictured but also includes s slotted spoon and another spatula.
3. Salt box...though mine is currently holding pepper.
4. Iron Wok  Its made out of one piece of metal, so the entire thing gets hot, hence gift #9.  The wok made its debut when we made stir fry.
5. Granite Mortar & Pestle.  I still need to season it, but it should get plenty of use down the road.
6. Pirate Chef Apron.  Justin tends to be a little messy when he cooks.
7. Ceramic Mortar & Pestle.  It just so happens that Justin's parents had the same idea and got him a mortat & pestle too.  You may recognize it from our pig head post.
8. "Eat With Your Hands". This cookbook was listed as one of the top cookbooks of 2012.  My favorite part is that along with the recipes, Pelaccio gives recommendations for what to listen to and what to drink while cooking that recipe.  Justin has already read it cover to cover and is ready to start trying some of the recipes.
9. Silicone Pot Handle.  So the idea was for this handle cover to go with the wok.  Unfortunately, the handle of the wok is too thick for it to wrap around.  But I have another cast iron grill pan that we can use the handle on.
10. Gnocchi Paddle.  Now we won't have to use a fork to make the ridges!
11. 6-qt. Crock Pot.  Until now, I've just slow cooked things in my dutch oven.  But we broke her in by making some chili yesterday.

And then we unwrapped a few food items...

1. Squid Ink.  Santa brought both Justin and I a few packets of squid ink.  We're not sure how exactly we'll use the ink, but we've got some ideas in the works.
2. Bottarga.  If you're not familiar, this is cured fish roe.  The one that we got is mullet.  After our first experience with bottarga at the Feastly dinner, we're excited about using it ourselves.
3. Flavored Salts.  Not to be confused with bath salts...I don't think you'd want to snort or smoke these.  For Justin, I picked up the sriracha salt, roasted garlic salt, and aged balsamic salt.  They were so fragrant, you could smell them through the tins.  We sprinkled a bit of the roasted garlic salt onto our steaks.

California Christmas Recap

Now that we're back home in chilly DC, its time for a little recap of our culinary adventures in CA.

First, there was the pig head.  After 2 days in the fridge, our roll 'o head went into the oven at 325 degrees for 5-6 hours.  We rotated it a 1/4 turn about every 90 minutes in order to get all sides nice and crisp.

As it roasted, a lot of the fat seeped out, and the porchetta really shrunk down.  Once it finished roasting, it went back into the fridge, and we compressed it from all sides to squish even more moisture out.

Once it was completely cooled, it was ready for eating!  You can see all the fat marbling through, and all the meat that came off the face.  The really thin squiggly is the ear!  All that's left to do is slice it super thin and eat!  The seasoning was spot on and there was so much flavor imparted in the meat.

And so as not to waste any part of the head, we roasted the skull, and then simmered it in water to create a really rich pork stock.  A bunch of meat fell off the skull, so we ate those along the way, but now we also have a really rick, gelatinous stock for future meals.

Next came the joong.  Justin really had a knack for wrapping them, and they made the perfect snack/lunch when we got home today off the redeye.

Now that you're caught up on how those items turned out, I'll throw some new info your way.  We had some leftover lobster meat hanging out in the fridge, so Justin & I cooked dinner  for mom, dad and grandma, consisting of a simple salad, and lobster quinoa.  The lobster quinoa was super simple...cook up the quinoa, and in a separate pan, saute onions, garlic and ginger, toss in some mushrooms, deglaze the pan with Chinese rice cooking wine, add it some soy sauce, sesame oil, and sriracha, then toss in the lobster.  It was topped with some green onions and ready to eat!  It came together rather quickly and was a great way to use the leftover lobster.

 

But we didn't spend all of our time eating at home.  We hit all of our favorite restaurants: El Burrito Jr., In-n-Out, and A-1.  Plus, we tried out a really delicious Polish restaurant, some great tapas, a Top Chef contestant's bar, and a burger joint in the back of a liquor store.

And finally, Christmas gifts.  We were both really spoiled this year and received a lot of items to add to our pantry and kitchen.  I have a new All-Clad pan, along with cooking utensils and a wok.  We both now have a mortar & pestle, some squid ink, bottarga, and a variety of flavored salts.  And since Justin tends to be a little messy, a pirate chef apron was long overdue!