Chef John Z Replay of Broadcast Plus FREE Recipe For The Turkey Brine
- Dr Theresa Phillips
- 2 days ago
- 2 min read
Updated: 31 minutes ago
Chef John Z was incredibly insightful when it came to Thanksgiving preparations, offering a wealth of knowledge and practical tips that transformed the holiday cooking experience into something truly special. His expertise not only included traditional cooking methods but also innovative techniques that brought out the best flavors in every dish. From selecting the freshest ingredients to timing the cooking process perfectly, Chef John Z's directions ensured that every aspect of Thanksgiving dinner was executed flawlessly.
His passion for culinary arts and commitment to excellence made him a trusted resource for home cooks looking to impress their family and friends during this festive season.
Here is the brine recipe for that wonderful turkey that Chef John Z recommends, which is essential for achieving a moist and flavorful bird. The brine not only enhances the turkey's natural taste but also helps to keep it juicy throughout the roasting process.
To start, gather the following ingredients: 1 cup of kosher salt, 1 cup of brown sugar, 1 gallon of water, and a selection of aromatic herbs and spices such as rosemary, thyme, and black peppercorns.
Begin by dissolving the salt and sugar in a pot of water over medium heat, stirring until fully dissolved. Once the mixture has cooled, add the herbs and spices to infuse the brine with additional flavor. Submerge the turkey in the brine solution, ensuring it is fully covered, and refrigerate it for at least 12 hours, or ideally overnight.
This brining process will not only enhance the turkey's flavor but also ensure that it remains tender and juicy during cooking, making it the star of your Thanksgiving feast.
For the brine you will need
One cup, kosher salt
Half a cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candy ginger
1 gallon water heavily iced
Combine all the ingredients in a stock pot, excluding the water
Bring to a boil, stirring occasionally to dissolve the sugar in the salt
Once dissolved removed from the heat
Cool to room temperature
Then refrigerate
The night before you cook the turkey, combine the brine, the water and ice
In a 5 gallon bucket breast side down way the bird down if need be
So it’s fully immersed refrigerate or set cool area for 8 to 16 hours turning the bird once halfway through the brining
When ready to roast take the bird out of the brine
Pat it dry
Rub it well with canola oil / or olive oil
In a microwave safe dish take one red apple sliced
Half of an onion sliced
One cinnamon stick
A cup of water
Four sprigs of rosemary
Six leaves of sage
Microwave on high for five minutes add the steeped aromatics to the turkey cavity along with the rosemary and sage
Roast like you normally would
Watch the Video Here
PDF File of Recipe
