Put the turkey in a plastic bag in a cooler. Pour the cold brine over the turkey and add a few bags of ice to keep the water cold. Soak in a cool place for 4 hours.
How to brine a turkey?
How to make a chicken, a turkey or a duck suffer. Before putting the meat in the oven, dip your hands in olive oil and massage the feathery piece with your fingers. This will make your meat especially tender.
Remove the foil 30 minutes before the end of cooking to tan the skin. Baste the turkey with the cooking juices a few times during cooking. Bake for approximately 3 hours 45 minutes or 20 minutes per 0.5 kilos or per pound. Let the poultry rest for 20 minutes before serving.
And so we have the solution to the problem of dry meat: it is enough that all parts of the meat are brought to a sufficient temperature for a small coagulation, but it is necessary to avoid too high temperatures, where too much protein will coagulate, make tough and « dry » meat.
Why does dry or brine salting preserve food? Meat contains just over 70% water. … By immersing food in brine, the cells quickly lose a good part of this water. In addition, a small part of the salt penetrates and makes the environment hostile to bacteria.
How to make sure that the turkey is not too dry?
To reheat the turkey, place the dish in the oven at 190°C (375°F) for 30 to 45 minutes, just before serving.
To make the meat more and more tender in less than 30 minutes flat, follow these steps:
- Place the raw meat on a cutting board.
- Sprinkle the baking soda over the piece of meat. …
- Put the meat in the fridge for just under 30 minutes to let it rest.
How to peel the skin off a chicken? 1 Start by peeling off the poultry skin in the neck. Proceed slowly, with one or two fingers, and move slowly. It is important not to pierce the skin!
How to make a turkey from 3 to 5 kg?. To roast a turkey, count 45 to 50 minutes of cooking time per kg. Cook on thermostat 7 for the first half hour (210°C), then on thermostat 5 (150°C) for the rest of the time. Make one of the thighs at the end of cooking and see the color of the juice come out. If transparent, the turkey is done.
How to make kappa tender? Bake at 180°C for 30 minutes or 160°C with hot air. Turn it over on the other leg and sprinkle it with fat in the dish for a new cooking in about 30 minutes. This technique keeps the egg whites soft, as they cook faster than the thighs.
Herb and cream cheese filling This is the quickest filling to prepare, it gives poultry a good taste. Just mix fresh herbs with fresh cheese like Saint Moret then insert this filling between the skin and the flesh. Instead of cream cheese, you can take soft butter.
For the turkey, if you want to cook it in the oven, it is better to opt for a long cooking at low temperature. Like chicken, the gentler the cooking, the more tender and juicy the meat. You can therefore heat your oven to 150°C. Count 3 hours of cooking for a turkey of 3 kg.
How to tenderize the turkey?
To tenderize your chops, prepare a marinade with lemon juice and herbs of your choice. Marinate them for 30 minutes, then drain them.
Why is my turkey tough? It is collagen that is responsible for the toughness of meat. The more the animal’s muscles are used, the more collagen there is. … When we cook stew, we use cheap cuts that contain more collagen. The meat is therefore hard at the bottom.
The low temperature temperature is crucial for the tenderness of the meat, but it has many other advantages, including serving a mass of meat about the same as that purchased, instead of cooking at a high temperature loses up to 25 percent cent of the weight in the oven.
To ensure that the turkey is perfectly cooked, tender and flavorful, take it out of the refrigerator an hour before preparing it. By avoiding thermal shocks, the meat will be much more tender. If you want to stuff the turkey, you need to prepare the stuffing with minced meat, parsley and crumbled bread.
How to make a big poultry? It can be well cooked or rosé: 1 hour to 1 hour and 15 minutes per kilo, at 180°C. According to Antoine Westermann, one can also ‘poach it first in broth for 45 minutes, then bake it in the oven for 45 minutes, to have both softness and sharpness’.
How to heat a turkey chop? Remove the turkey from the refrigerator for 1h30 before tasting, and leave it at room temperature for 1h. Heat the cooking juices in the microwave and pour it into the turkey dish. Roast the turkey for 20-30 minutes in a preheated oven at 200° (no longer risk of drying it out) to warm it up.
Why Brining?
The sugar is simply used for flavoring; The fact that it helps the brine to a lesser extent is just an added bonus. Sugar also contributes to browning via the Maillard reaction, although this can also lead to burning when applied at high temperatures.
In the 14th (14th) century, a Dutch sailor, Wilheim Beukels, invented cracks. He dips herring fillets in brine, then seals everything in barrels (or kegs). The ancestors of concerts were born.
Boil 3 liters of water with 300 g of salt and add a few cloves, coriander seeds, thyme, bay leaves, fennel to this culinary preparation to your taste. Leave to cool and cover the green olives with this brine. Close and keep away from light.
Preservative brine is used to preserve “hold” foods such as casings. It is necessary to produce a brine at saturation, ie with a quantity of fine salt of the order of 300 grams/litre of water.
