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  • Chef Simeon Hall Jr.

Turkey.......

Okay if you want to make the best turkey, try hard get ready for some planning and some work! No excuses.

Thanksgiving Turkey tips! 1. You should have your Turkey 3 days ahead, at least. A normal bird will feed a family of 15 easily. 2. Brine your bird. A wet brine is 1 gallon water 3/4 cup of salt and a 1/4 cup sugar. ( Use quality ingredients like unrefined sugar and kosher salt). Repeat recipe until the bird is fully covered. Dry brine is 1 cup kosher salt and 1/4 cup sugar that is rubbed all over the bird liberally. 3. For crispy skin the bird should be air dried in your refrigerator for at least 12 hours. Wet means no crispy skin. 4. Let the bird sit out as you preheat the oven. An ice cold bird will not cook evenly and it will take longer. 5. Cook your bird at 300-325 degrees Fahrenheit until 3/4 of the way done and then blast it the remaining 35 to 45 minutes to crisp and color the bird. About 2 to 3 hrs. 6. Rest the bird for 20 minutes before slicing. 7. Fun fact; Dressing is seasoned bread ( stuffing) made outside the bird and Stuffing is seasoned bread ( stuffing) stuffed and baked inside the bird. Enjoy! #thanksgiving #feast #thankful #grateful #foodie #turkey #sweetpotatoes #soulfood #food #farmtotable #local #slowfood

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