Ready. Set. Baste!
How to Cook a Turkey
- Remove neck and giblets from cavity (use for stock or roast with turkey)
- Rinse turkey with cold water then pat dry with paper towel
- Placed turkey breast side up, on a rack in a shallow pan
- Season cavity - if using stuffing, pack lightly just before going in the over
- Preheat oven to 350° F
- Rub oil, salt & pepper, herbs and butter over the turkey
- Rough chop onions, celery and carrots and place around the pan
- Pour chicken stock or water in the pan to prevent from drying
- Cover loosely with foil
- Baste 1 time per hour to promote even browning
- Remove when cooked and let stand for 20 minutes to let juices settle
- The ONLY way to know if a turkey is ready is by measuring the temperature of the meat!
- Measure thigh meat (not touching bone) and stuffing - temperature needs to be 165° F
Ready. Set. Brine!
How to Cook Wet Brine a Turkey
Original Recipe from "Sam the Cooking Guy"
- Brining is a great way to "up" your turkey game and ensure you cook a juicy and succulent turkey.
- Gather your ingredients - 1/2 gallon apple juice, 1 gallon water, 2 tablespoons each each dried sage and rosemary, 5 cloves garlic (minced), 1.5 cups Kosher salt, 1.5 cups brown sugar, 2 yellow onions (peeled and cut in quarters)
- Combine all ingredients in a large pot, bring to a boil, lower heat and simmer 15-20 minutes partly covered
- Allow brine to cool completely
- Put unwrapped, rinsed turkey (without the bag of giblets etc) into a brining bag (like a huuuuge zip lock) or non-reactive pot and add the cooled brine to cover
- Seal bag or cover pot and refrigerate up to 24 hours
- Remove from fridge about 2 hours before cooking, rinse, pat dry and roast as usual
How to Cook a Ham
- Bring ham to room temperature, about 30 minutes
- Preheat the oven to 325° F
- Put the ham, flat-side down, on a rack in a roasting pan and pour 1/4 inch water into the bottom of the pan
- Transfer to the oven and roast about 15 minutes per pound increase the oven temperature to 425° F
- Pour half of the GLAZE (see below for glaze) over the ham and brush to coat
- If the water in the bottom of the pan has evaporated, add more
- Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned
- Internal temperature should be a minimum of 140° F
- Remove when cooked, let stand for 15-20 minutes to let juices settle
- Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated-zest and juice of 1 orange in a bowl