Louis Cohen wrote:

> To cook a tasty, moist turkey, brine it first. The brine will keep it =

> moist, deliver seasonings to the meat inside, speed cooking, and even t=
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> cooking time between the breasts and thighs. The basic brine is:
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> Per gallon of water:
> 1 cup kosher salt (of 1/2 cup table salt)
> 1 cup sugar or brown sugar or molasses or corn syrup or maple syrup (i.=
e.,=20
> your favorite sweetener)
> Seasonings you like, e.g., garlic powder, onion powder, sage, chile, et=
c.
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> Mix well so that the salt and sugar dissolve
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> Remove the turkey innards, and immerse the bird in the brine. Use a=20
> non-reactive pot that will fit in your 'fridge, or one of those oven co=
oking=20
> bags (useless for cooking) that will fit in a pot that will fit in the =

> 'fridge. If the bird/pot won't fit, you can use a cooler - add plenty =
of=20
> ice to the brine. I have even brined a large turkey in the stainless-s=
teel=20
> kitchen sink, with lots of ice, but I don't recommend it.
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> Brine a large turkey 24 hours at least; 2 - 3 days is even better.
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> Here are some other more elaborate brines:
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>>Hound's Citrus Brine
>> 2 gallons water
>> 2 cups kosher salt
>> 3/4 cup brown sugar, lightly packed
>> 1 each juice of 3 oranges
>> 1 each juice of 3 limes
>> 1 each juice of 3 lemons
>> 1 each rinds from oranges, limes and lemon;
>> 1 sliced white onion
>> 1 head of garlic, crushed
>> 1 bunch of cilantro, chopped
>> 4 serranos to taste
>> 2 tbs rough ground cumin
>> 2 tbs rough ground coriander
>> 1/2 cup extra virgin olive oil
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>>The Fat Man's Chicken Kickin' Brine
>> 1 gallons water
>> 5/8 cups pickling salt.
>> 1 1/2 tbs light brown sugar
>> 1 1/2 tbs garlic powder
>> 1/2 tbs chili powder
>> 1/2 tbs ground sage
>> 1 tbs crushed red pepper
>> 1/2 tbs fresh black pepper
>> 2 whole bay leaves
>> 1/2 tbs old bay seasoning
>> 1 tbs italian seasoning
>>
>>Combine all the ingredients in a stock pot. Bring to a boil, turn heat
>>down to a simmer. Simmer and stir frequently until all the ingredients
>>are dissolved. Allow to cool to room temperature before immersing the
>>meat.
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> When you're ready to cook, drain and rinse the bird thoroughly; pat dry=
=2E If=20
> you have time and like crispy skin, put the dry bird back in the 'fridg=
e for=20
> a while, uncovered. Season again (no more salt please!) - you won't ne=
ed=20
> butter or oil under the skin to keep it moist, but if you like the fla=
vor,=20
> by all means. Slices of citrus under the skin, especially with the cit=
rus=20
> brine above, are good.
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> The best way to roast the bird is in your BBQ with indirect heat: here =
are=20
> instructions from Sunset Magazine:
> On a charcoal barbecue (20 to 22 in. wide) with a lid, mound and ignite=
40=20
> charcoal briquets on firegrate. When coals are spotted with gray ash, i=
n=20
> about 20 minutes, push equal portions to opposite sides of firegrate. P=
lace=20
> a foil drip pan between mounds of coals. To each mound, add 5 briquets =
and=20
> 1/2 cup drained soaked wood chips now and every 30 minutes (until all c=
hips=20
> are used). Set grill in place. Set turkey, breast up, on grill over dri=
p=20
> pan. Cover barbecue and open vents.
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> On a gas barbecue (with at least 11 in. between indirect-heat burners),=
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> place 1 cup drained soaked wood chips in the metal smoking box or in a =
foil=20
> pan directly on heat in a corner. Turn heat to high, close lid, and hea=
t for=20
> about 10 minutes. Adjust gas for indirect cooking (heat parallel to sid=
es of=20
> bird and not beneath) and set a metal or foil drip pan in center (not o=
ver=20
> direct heat). Set grill in place. Set turkey, breast up, on grill over =
drip=20
> pan. Close barbecue lid. Add another cup of wood chips (sprinkle throug=
h or=20
> lift grill) every 30 minutes until all are used. If edges of turkey clo=
se to=20
> heat begin to get too dark, slide folded strips of foil between bird an=
d=20
> grill. Fat in drippings may flare when barbecue lid is opened; quench b=
y=20
> pouring a little water into the pan.
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> If your BBQ or oven will accommodate it, cook your turkey on a vertical=
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> stand, preferably neck down. The vertical stand seems to promote even =

> cooking, and you get more usable dark meat - the fat drips off instead =
of=20
> innundating the dark meat.
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> Here are cooking temps and times recommend by Sunset for unstuffed, unb=
rined=20
> turkeys - measure the internal temperature _in the breast touching bone=
_.
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> TURKEY WEIGHT
> WITH GIBLETS OVEN TEMP. INTERNAL TEMP.* COOKING TIME**
> 10-13 lb. 350=B0 160=B0 1 1/2-2 1/4 hr.
> 14-23 lb. 325=B0 160=B0 2-3 hr.
> 24-27 lb. 325=B0 160=B0 3-3 3/4 hr.
> 28-30 lb. 325=B0 160=B0 3 1/2-4 1/2 hr.
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> You can cook the brined bird at a hotter temperature, say, 375 - 400=B0=
, for=20
> crisper skin and more internal juice. Even at the same oven temperatur=
e,=20
> the brined bird will cook faster.
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> After the bird comes out of the BBQ/oven, let it rest 30-45 minutes bef=
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> carving - you'll have a juicier result.
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> Have a great holiday.
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> -----------------------------------------------------------------------=
---------
> Louis Cohen
> Living la vida loca at N37=B0 43' 7.9" W122=B0 8' 42.8"
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Nice post on turkeys. Thanks.