A memorable Thanksgiving feast
starts with a succulent, savoury turkey.
As the autumn weather starts to blow in and cozy season arrives in Vancouver (with its pumpkin spices and sweater weather), so does the beloved holiday: Thanksgiving. With a few tips from our Senior Sous Chef, Eric DeRama, you’ll be whipping up a feast that will be sure to get rave reviews from your guests. If you have ever wondered how to brine a turkey, or perhaps have been looking for the perfect stuffing recipe, Chef Eric has got you covered.
“A turkey brine is essential for keeping a turkey juicy while adding flavor,” says DeRama. “When my family and friends ask what I do for the perfect Thanksgiving turkey, I give them this recipe and just before they place the bird in the oven I place a copious amount of butter underneath the skin.”
TURKEY BRINE RECIPE
• 1 (14 to 16 pound) defrosted turkey
For the brine:
• 1 cup Kosher Salt
• 1/2 cup Light Brown Sugar
• 4 liters Water
• 1 tablespoon Black Peppercorns
• 1/2 tablespoon Allspice Whole
• 1/2 tablespoon Fennel Seed
• 1 Cinnamon Stick
• ½ bunch Thyme
• ½ bunch Parsley
• 5 Bay Leaves
• 5 liters Ice
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon container. Place thawed turkey breast side down in brine, cover, and refrigerate or set in a cool area (like a basement) for 6 hours. Turn turkey over once, halfway through brining.