As Thanksgiving is right around the corner, I'd like to take this opportunity to recommend that people considering brining their turkey. I've brined the last 7-8 turkeys I've made, and the difference is truly shocking -- the white meat is tender and juicy.
Here's a recipe I've tried:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.htmlInstead of a 5 gallon bucket, I've put the turkey in a garbage bag or an oven roasting bag for turkey. I think this is better, as the bag conforms to the turkey. I then put the bag into a cooler of ice. When you cook the bird, I highly recommend using a thermometer that you put into the bird. I personally like this one, which has a transmitter placed near the stove and a receiver you can keep with you (how cool is that!):
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12123876&RN=210However, this is cheaper:
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=11720307&RN=210Both of these also can be used as a timer. Cooking to 161 is fine, since there's no stuffing (stuffing is evil -- by the time the stuffing gets to 161, the bird is fried; oh yeah, basting is evil, too). I usually cook to around 160 and let rest, as the bird's temperature will naturally rise another 5-10 degrees.
The recipe's 500 degree cooking time of 1/2 hour I find will cause massive smoke. So, I've cooked at 500 for only 15-20 minutes. I also put the bird in the night before and let it sit overnight. If you can, you can also brine the bird, take the bird out of the brine and let sit in the fridge overnight, as this will reduce the thickness of the skin. Also, check that the bird you buy does not have an added solution of salt and water.
Cook's Illustrated also recommends a certain time period of cooking with the bird upside down, and then another time period with the bird right side up. Let me know if you want the recommended time periods.
Also, there is a slight difference in kosher salts. One of them is slightly lower in salt content per volume. I can get you this difference (or post it here).
Now, I use a slightly different recipe for aromatics, which then will become the gravy. I think the gravy is outstanding with this herb recipe. Let me know if you want a copy. Once the bird is done, I remove the bird from the pan and let rest. I take red wine and chicken stock, put the pan over two burners, deglaze the pan (i.e., pour the liquid ingredients over the pan and scrape off the burnt bits). I then reduce this down using a simmer. One recipe calls for adding flour directly to this mixture. This is OK, but I think the gravy is better if you use roux (fat + flour, in this case butter). Roux can be tricky for me -- you put butter into a sauce pan over around medium heat and add flour, and you really have to watch not burning the butter. When I did this last year, I burnt the first batch. Nonetheless, it adds a complexity and thickness to the gravy that adding flour alone cannot handle.
Anyway, anyone have any additional tricks? In particular, does anyone have any good side dish recipes? That's the one thing I lack -- side dishes. I've made a sweet potato casserole recipe (from Cook's Illustrated) that was great, but other than that I lack breads, green bean casseroles, etc.
