ATLANTA, Ga. - On Thanksgiving Day, the turkey is the star of the show. And you have put in way too much hard getting ready for this all important traditional family meal, to take a chance on it not being perfect.
There are lots of ways to prepare a turkey, but you are a traditionalist and want to roast it, but your fear is that it will be too dry. Fear no more, Executive Chef Matt Ratcliffe from BLT Steak- Atlanta is here to show you how to prepare and roast your Thanksgiving Day bird, and to make sure that it is not only delicious, but juicy as well. And the great news is...it's so easy.
Chef Ratcliffe takes you through the brining, seasoning, and cooking process, and as always, yours truly is here to take you through the tasting process.
For more information on BLT Steak- Atlanta, go to their website http://www.e2hospitality.com/blt-steak-atlanta/.
BLT Steak Turkey Recipe:
- 1.5 gallon water
- 1 bunch thyme
- 1 bunch sage
- 15 each bay leaf
- 10 each rosemary
- 1 cup kosher salt
- 2 cups sorghum syrup, molasses, or dark brown sugar (any of these three will do)
- 2 heads garlic
- ½ cup black peppercorn
Method: In a large pot bring all ingredients to a boil and simmer for 20 min. Strain and allow cooling before placing the turkey in the brine for 24 hr. Once it has brined for the 24hr period, take the turkey out and wash with cold water to get rid of excess brine. Allow the turkey to dry before seasoning and roasting, frying or smoking.
Oven Roasted Turkey
- Salt and pepper for seasoning
- Roasting pan large enough for the turkey
- 16oz Chicken or vegetable stock
- Herbs for stuffing the cavity (rosemary, thyme, sage)
- 2 cups white wine
- Room temp Butter or oil
- Butchers twine
Method: Preheat oven to 350. Stuff the cavity of the turkey with the herbs, truss the turkey with the twine, rub the turkey down with butter or oil. Season with salt and pepper but remember the turkey was brined so do not heavily season it. In the roasting pan add the white wine and stock. Place turkey in the pan and begin roasting. The average timing is 1hr. per pound or until the internal temp is 150. Baste the turkey with the pan dripping as it cooks to help prevent drying and to help crisp the skin. One the turkey is done allow to rest 30 min. While the turkey is resting, use the pan jus as is or make gravy from the jus. If desired, you can add a little lemon juice to brighten the sauce.