Organic, Kosher, Natural…so many choices

Brining

Cooking Time Chart

Defrosting a Turkey

Trussing & Stuffing

Frequently Asked Questions

Size: 1 lb. of turkey per person is the general rule, but if your family enjoys turkey sandwiches after Thanksgiving then you may want to allow 1.5 lbs. per person.

Organic, Kosher, Natural…So many choices:
Fresh - the turkey has been kept at 26 degrees or above and should be cooked within two days of purchase

Frozen - the turkey has been kept at 0 degrees or below and will be frozen solid. Frozen turkeys will keep up to four months, but tend to be drier than fresh turkeys.

Basted or Self-basted sold frozen or fresh, these turkeys are injected with a solution intended to make it more tender and juicy. Ingredients of the solution vary from company to company, but can consist of oils, butter, or additives to improve juiciness or flavor of turkey.

Natural - no flavoring or artificial moistening agents or oils have been added. Natural turkeys can include free range turkeys to commercially grown turkeys. If brined, natural turkey's flavor far exceeds a basted turkey.

Free-Range - these turkeys are allowed to roam outside the coop

Kosher - these can be frozen, fresh, natural, free-range, or even organic, but have been rubbed with salt for a short period of time. Kosher turkeys can be seasoned or flavor brined to enhance flavor.

Defrosting a Frozen Turkey: It is usually best to buy a fresh turkey (better texture and moisture), but if you prefer frozen defrost the turkey in the refrigerator. Allow 24 hours for every five pounds of turkey. The turkey can also be defrosted in a sink or cooler full of cold water. You will need to change the water several times so it remains cold. Cold water more effectively thaws the bird, and prevents bacterial growth that may occur when using warm water. Allow 30 minutes per pound if defrosting with this technique. Never defrost at room temperature; this is a prime habitat for bacterial growth. A thawed turkey will keep in the refrigerator for up to two days.

Preparing the Turkey: Remove the giblets and neck from inside the turkey (Bags in the front cavity and the rear) and store in refrigerator if using later to make gravy. If brining turkey, gently cut a three inch slit just under the thickest part of the breast, cutting the skin only and not through meat. Rinse turkey and place in brining bag or cooler. If you are not going to brine the turkey, simply rinse, pat dry, and place in a shallow roasting pan.

Brining: As you may have imagined, we are big fans of brining turkeys. During the cooking process, meat can lose up to 30% of its water. A properly brined and cooked turkey will reduce the water loss by as much as one half.

Brining solution works by unwinding meat proteins, opening them up to form a matrix which traps water, as well as the natural juices created during the cooking process. When herbs and spices are added to the brine, the flavors are also trapped in the meat. This technique is called Flavor Brining and greatly enhances the texture, flavor, and juiciness of meats.

After brining you may roast your turkey according to the directions on the turkey, or use our slow roasting method below. Roasting at a lower temperature insures a moist turkey, but requires longer cooking times. Turkeys can also be fried, smoked, or grilled.

You will need:

1 package Fire & Flavor's Turkey Perfect Brine Mix
1 - 10-20 lb. turkey, completely thawed under refrigeration
3 quarts water
2 cups granulated sugar
½ cup apple cider or white vinegar
Enough ice water to yield 5 quarts
Brining bag or ice chest

1. With a sharp knife, carefully cut a 3 inch slit on both sides of turkey just under the thickest part of the breast; cutting through the skin and not through meat. Place turkey in a large brining bag or clean small ice chest.
2. Heat 3 quarts of water in a large stock pot over medium-high heat. Add entire contents of brine mix and 2 cups of sugar and stir until dissolved, but DO NOT BOIL. Remove from heat and add the apple cider or white vinegar.
3. Pour warm brine solution directly over turkey, add 5 quarts of ice water to the mix and seal the bag or close the ice chest. Turkey with brine must be kept in refrigerator (or in an ice chest that maintains a temperature of 40 degrees F or below) for 20 to 24 hours. Make sure turkey is completely submerged in brine solution; a small zip-top bag of water can be used as a weight if needed.
4. After the turkey has been in the brine solution from 20 to 24 hours, remove turkey from brine mix and pat dry with a clean cotton or paper towel, be careful not to remove the herbs clinging to the skin (this gives added flavor).

Trussing: Use 100% cotton string to tie the legs together; this promotes even cooking. Another option is to tuck the ankles of the bird into the pocket of skin at the tail end. Wings can be tucked behind the bird.

Stuffing: We do not recommend stuffing brined birds because of the high levels of salt in the brining solution will result in your stuffing absorbing too much salt. If you choose not to brine, and to stuff your bird remember… 


 

The above cooking times include the 1 ½ hours at 325 F.

Checking the Temperature: Insert a meat thermometer into the thickest part of the turkey's thigh, but be sure not touch the thermometer to the bone; this will raise the temperature of the tip of the meat thermometer and give you an inaccurate reading. The turkey is done when the temperature reaches 175 F. It is important to allow the turkey to rest for 30 minutes to reabsorb the juices of the meat. By skipping this step you are guaranteed a dry turkey. The internal temperature will rise an additional five degrees to reach 180 degrees. Now you have a PERFECT TURKEY.

Turkey Perfect Frequently Asked Questions

Q - Do I have to cook my turkey immediately after brining?

A -I think it is best to cook the turkey as soon as possible; however, allowing the bird to rest in the refrigerator for 4-6 hours will be fine.

Q - Will brining make my turkey taste salty?

A - Unless you over brine, your turkey will not taste salty at all. The salt actually causes the protein strands of the meat to open up. The water and flavors travel into each strand and fill up the hollow proteins causing your meat to hold moisture and flavor.

Q - Do I have to add sugar to the brine?

A - The sugar plays an important role in brining. The salt is balanced by the sugar and prevents you from having a salty turkey. If sugar is a problem you can reduce the amount slightly or omit it all together and brine your turkey for a few hours less. Do not substitute Splenda or other artificial sweeteners for the sugar.

Q - My turkey is only 10-12 pounds, do I have to brine for the full 20-24 hours like the package states?

A - If you have a small turkey you can reduce the brining time to 15 hours.

Q - Can I brine my turkey for longer than 24 hours?

A - No, over brining will not only result in a salty bird, but the proteins will begin to break down and the turkey will become mushy.

Q - I am cooking a turkey breast; how long do I brine it?

A - When cooking a turkey breast I recommend brining it overnight or 8-12 hours.

Q - Is there a best way to position my turkey in the brine bag?

A - Yes. Place your turkey breast-side down in the brine bag for the best results. This will insure that the largest concentration of meat is submerged as much as possible.

Q - How do I make sure my turkey is completely submerged in the brine solution?

A - If you are putting your turkey and brine solution in a cooler it is best to use a small cooler so that the bag, brine, and turkey fit snuggly into the cooler. This will hold the liquid around the turkey. You can also use a zip tie to tighten up the bag below the zip closure.

Q - Can I stuff my brined turkey?

A - I do not recommend stuffing brined turkeys; the drippings from inside the turkey will cause your stuffing to become too salty.

Q - Do I have to roast my turkey according to the directions on Turkey Perfect Brine Mix or can I cook my turkey as I have done in the past?

A - Our directions call for roasting the turkey for 1 ½ hours at 325 F and then reducing the temperature to 250 F and continue cooking. This is a slow roasting method which insures an extra moist turkey, but it is not a mandatory step. You may roast your turkey as you have always done (according to the directions on the turkey or using another method) or you can grill, smoke, or fry your turkey. The slow roasting method will take slightly longer to cook. Refer to our Cooking Time Chart for times.

• Stuffed birds take longer to cooking than un-stuffed birds
• Preheat your stuffing in the microwave until it is very hot (120-130 degrees F). This will prevent you from having to over cook the bird in order to cook the stuffing to the correct temperature.
• Cook your stuffing to an internal temperature of 165 degrees
• Remove stuffing immediately after removing turkey from oven

Adding Extra Flavor: If you are brining and not stuffing your bird you can get creative by adding a variety of flavors. Add orange, lemon, or apple quarters to the inside cavity along with a handful of fresh herbs to provide a citrus-herb flavor.

Roasting: Place turkey on wire rack in roasting pan. To accelerate browning melt ½ stick butter with 1 tablespoon of brown sugar and baste just before roasting. Do not be concerned with basting the turkey during cooking. This is an unnecessary step and can cause the skin to soften. Cook the turkey at 325 F for 1 ½ hours or until golden brown; tent with foil (This will prevent the skin from drying out or burning), making sure that the edges of the foil are tucked inside the roasting pan and reduce temperature to 250 F. Cook until the internal temperature reaches 175 F.