CHICAGO — Find out how to make the perfect turkey on today's Lincoln Park Morning Report.
Chef Pat McErlean demonstrates how to brine a turkey for Thanksgiving at the Whole Foods Cooking School at Lincoln Park at the store on North Avenue.
Check out recipes below from the cooking school to pair turkey brining and frying, and for turkey gravy if you decide to stuff your bird with veggies.
We also tell you about the opening of a new wine bar and what's happening around the neighborhood tonight.
Brined Turkey (adapted from Ann Burrel)
Brine ingredients:
3/4 cup kosher salt
1/3 cup sugar
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
4 cloves garlic, smashed
3 bay leaves
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, diced
12- to 14-pound turkey
Flavored butter ingredients:
3 sticks butter
1 bunch fresh rosemary, finely diced
1 bunch fresh sage, finely diced
Black pepper
Kosher salt
Directions for the brine:
• Combine 8 quarts cold water with all spices and vegetables. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
Directions for the turkey:
• Remove turkey from brine the night before roasting and pat thoroughly dry with paper towels.
• Combine butter, rosemary, sage, salt and pepper in a small bowl.
• Work the butter under the skin of the turkey and massage it into the breasts and legs. Massage remaining butter on the outside of the skin as well.
• Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy.
• Place the turkey on a sheet tray and refrigerate overnight uncovered. This will help the skin dry out and become brown and crispy.
• On the day of cooking, preheat oven to 450 degrees. Take turkey out of fridge one hour before you start cooking.
• Put the turkey in the oven until the skin of the turkey gets really nice and brown — about 40 minutes.
• Lower the heat of the oven to 350 degrees Fahrenheit for the remainder of the cooking time.
• Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey.
• Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
• Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees Fahrenheit. Be sure the thermometer is not touching a bone when doing the reading.
• When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
Fried Turkey (Paula Deen recipe)
You'll need:
1 to 10 pounds of turkey
2 tablespoons house seasoning, recipe follows
2 tablespoons favorite dry rub
3 to 5 gallons peanut oil*
*to measure the amount of oil needed to fry the turkey in the fryer, add water to the top of the turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
For the house dressing:
1 cup salt
1/4 cup black pepper
1/4 garlic powder
Directions:
• Wash bird inside and out and allow to drain.
• Rub turkey all over with house seasoning.
• Coat turkey with dry rub and let turkey sit until it reaches room temperature.
• Heat peanut oil in a turkey fryer or very large stock pot to 350 degrees. Lower turkey into hot oil very carefully, making sure it is fully submerged.
• Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Turkey Gravy
You'll need:
1/2 cup butter
1/2 cup plus 3 tablespoons all purpose flour
1/2 teaspoon black pepper (more is better, and it's best to use freshly ground)
4 cups pan drippings*
4 cups chicken broth
*If you are not able to get 4 cups of drippings from your bird, you can substitute water to make up the difference.
Directions:
• Drain pan drippings through a fine strainer.
• Let sit and then remove any fat from the top of the drippings.
• Add in chicken broth.
• In a medium saucepan, melt butter.
• Add a lot of black pepper to melted butter.
• Add all of flour and constantly whisk for 3 minutes over low heat.
• Slowly add in the 4 cups of pan drippings and water. Whisk constantly over medium-low heat until bubbly and thickened — about 3 minutes.
• Serve immediately or keep over a simmer heat and whisk again before serving.