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Brine for Turkey Turkey Brine for Turkey prep-time - 30 minutes for 24-48 hour - Place the provides brine bag inside of a clean 5-gallon bucket. - Bring a one gallon of filtered water to a simmer over medium heat. - Stir in dry ingredients until salt and sugar are fully dissolved. - Top off seasoned water with enough ice until it’s roughly two gallons. - Stir until solution is properly chilled. - Place whole turkey tail side up into the brine bag that’s inside of the 5-gallon bucket. - Pour the chilled seasoned water into the brine bag with the turkey. - Pull the bag as tight as you can around the bird. Tie a knot and store the bucket somewhere cold for 24-48 hours. The goal here is to surround the entire bird with liquid. - Remove from the seasoned brine water - either the night before or at least several hours before you plan to cook the bird. - Give the bird a good rinse under cold water. - Pat dry with cloth or paper towels. - Proceed with cooking instructions. Turkey uncooked - average 15 minutes per pound - Brine or dry-rub your turkey 24-48 hours in advance.* - Remove turkey from fridge 2-3 hours before cooking. - Rinse and pat dry with cloth or paper towels. - Season with salt and herbs, butter/fat under skin and/or stuff your turkey.* - Pre-heat oven for 350*F - Layer the bottom of a roasting pan with carrots, celery, onion, garlic, herbs, giblets, neck and ½” of water (if you are using drippings for gravy [see below] if not, just water will do) - Place your turkey on a rack in a roasting pan - Place your meat thermometer in the center of the meatiest part of the breast (being sure not to touch bone). We HIGHLY recommend using a ThermoWorks DOT. More info here: https://blog.thermoworks.com/turkey/accurate-probe-placement-in-turkeys/ ​ - Baste your turkey every 30 minutes or so with the drippings* - Remain cooking until your thermometer reaches 150*F - Let rest for 15-30 minutes or until thermometer reaches 160-165*F - Slice and enjoy! *Optional - there are hundreds of ways to prepare your bird. Smoked Ham fully cooked - average 10 minutes per pound - Pre-heat oven for 300-350*F - Place your smoked ham on a rack in a roasting pan - If glazing, score skin or fat in a diamond pattern - Place your meat thermometer in the center of the ham (being sure not to touch bone) - Add about ½” of water in the bottom of the pan - Cover entire roasting pan with foil - Heat until your thermometer reaches 110*F - Remove foil - Heat through until your thermometer reaches 130*F - Let rest for 15 minutes or until thermometer reaches 140*F - Slice and enjoy! Porchetta raw - average 20 minutes per pound - Let porchetta sit at room temperature for 2 hours+. - Preheat oven to 500°. - Season porchetta with salt. - Insert a probe thermometer into thickest part of your roast. - Roast on rack in roasting pan for 40 minutes - rotate once. - Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally (unless you have convection - then there is no need to rotate), until an instant-read thermometer inserted into center of meat registers 130°, (about 1 1/2-2 hours). - If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. - Let rest for 30 minutes. - Using a serrated knife, slice into 1/2" rounds. Beef, Lamb, Pork Roasts (GENERAL GUIDELINES - REVERSE SEAR) raw - average 20 minutes per pound - Let sit at room temperature for 2 hours+. - Preheat oven to 225°. - Season with salt, peppers, etc - whatever you desire. - Insert a probe thermometer into thickest part of your roast. - Roast on rack in roasting pan with ½” of stock or water on bottom (if using drippings ). - Continue to roast until thermometer registers 110°. - Increase oven to 450° until thermometer reads 120° for medium-rare. - Let rest for 30 minutes before carving. Turkey Gravy, Demi Glace, Brandy Peppercorn Sauce fully cooked - 10-15 minutes - Turn stovetop to medium-low once roast is resting. - Empty sauce into an adequate sized sauce pot (leaving room for drippings) and set uncovered. - Once roast is transferred to cutting board - pour pan drippings into sauce pot and stir until fully incorporated and heated thoroughly. Traditional Christmas Supper par-cooked - average 10-20 minutes + 10 minute rest Classic Lasagna and Eggplant Parmigiana ​ ​ - Pre-heat oven to 350*F - Bake covered for about 30 minutes or until golden brown - Let rest for 10 minutes before serving Parker House Rolls uncooked - 2 hour proof + 15 min bake - Keep in freezer until night before use. - Transfer to refrigerator overnight. - In the morning move them to a warm spot in the kitchen for about two hours or until they appear doubled in size. - Preheat the oven to 325 degrees. - Uncover and bake for about 15 minutes until golden brown. - Rest for 5 minutes before serving. .
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