Turkey Tips and Tricks
By Jodie Fitz
It’s almost turkey time and there is more than one way to prepare and cook a turkey. Here are two options to consider when seasoning turkey for the big day.
The Apple Cider Brine: Mix, and heat together, 2 cups apple cider*, 1 gallon water, 1 cup kosher salt, 1 cup packed brown sugar, 5 cloves garlic* smashed, 1 orange, thinly sliced, 1 lemon, thinly sliced, 1 tablespoon dried rosemary*, 3 bay leaves, 1 tablespoon ground sage*, 1 tablespoon dried thyme*, 1 tablespoon black peppercorns. Place the cooked and cooled brine in a brining bag with the turkey and place it in the refrigerator for 24 hours before removing and cooking the turkey. (Adapted from The Schmidty Wife)
The Dry Brine: Use 2–2½ teaspoons of Diamond Crystal kosher salt per pound of turkey, or 1–1½ teaspoon per pound of Morton kosher salt combined with your favorite herbs and spices. Rub the salt & seasonings under and on top of the skin. Let the turkey set in the refrigerator overnight with the seasoning on it before roasting.
The Turkey Temp: If you are oven-roasting your turkey plan on 325 to 350 degrees. The turkey is completely cooked once a meat thermometer reaches 165 degrees. The length of time time to roast your turkey is contingent on the size of the turkey.
Let it Rest: Always let the cooked turkey rest for 30 minutes before carving.
Don’t forget to visit the Saratoga Farmers’ Market for all of your Thanksgiving nibbles for appetizers, main dishes and desserts.
*Ingredients that can be located the market.
This Week’s Recipe: Classic Sage and Sausage Stuffing
The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
