FW November 2011 iPad
Hi everybody. I'm Michael Simon and these are some of my favorite Thanksgiving recipes and tips. Now, obviously Thanksgiving, the first thing you want to do is you need to make a great turkey. So what I do for my turkey is I season it the night before. A lot of people are in to brining. I'm not a fan. I don't like what it does to the texture of the bird. You could still get an incredibly moist turkey. Just by salting it the night before. Good amount of kosher salt inside and out of the turkey and then we're gonna put it in our refrigerator overnight. What this does, is the salt actually permeates the bird, breaks up the cell structure a little bit, what helps it stay moist and it allows the salt to go all the way through the meat. So you don't get Turkey that is blunt on the inside and seasoned heavily on the out. So we go in the cavity outside of the cavity and then I put this in the refrigerator overnight, 24 hours right on that range. You're good to go, step one of roasting a perfect turkey. I took my turkey out of the fridge It's been going overnight. Now I'm gonna get it stuffed. Now there's a couple important things here. First, I never put stuffing in the turkey. I stuff my turkey with different vegetables, fruits, things like that that are gonna add moisture and a lot of flavor. The other thing is you wanna let that turkey come to room temperature before you cook it. So anywhere from an hour, hour and a half just to take the chill is gonna help make sure that the turkey cooks nice and evenly all the way through. So, I'll get a head of garlic and just going to cut that in half and then it goes. Jalapeno, granny smith apple, I also have some fresh sage. I'm going to use the sage in two ways. One, I'm going to stuff it in the turkey, and I'm also going to put it in my butter that I melt to help baste the turkey. Now, to hold everything in there, You don't want to have to get crazy with your trussing. You don't have to be all fancy like a chef. Just tie the legs together, it holds everything together, keeps your bird uniform. Quick tie so now you're good to go. One of the biggest mistakes people make when they're cooking a turkey is they open the oven, close the oven, open the oven, close the oven. It lets all the heat out. It gets very inconsistent. And it's because they think they have to baste. I don't think it's necessary to baste. What I do is, I take the rest of my sage, I melt it with a little bit of whole butter. I then take some cheesecloth, you can get this at any hardware store, most grocery stores carry it now. And I put the cheesecloth in the butter, let it suck up all the butter, and then we cover our turkey with it so it self bastes as it cooks. So here's our cheesecloth, You could see right in here I have the sage and I have the butter all melted. So you just give your turkey a little shaw. So it goes from there into the oven, then there's nothing to worry about. 350 to start, couple hours, we got perfect turkey.