Chef Mike Sawuk of Griggstown Quail Farm shows how to brine a turkey

Yesterday, Sous Chef Mike Sawuk of Griggstown Quail Farm started guests at Mrs. G’s thinking about turkeys - way in advance of Thanksgiving. He was demonstrating an easy way to brine a turkey at the 75th anniversary of the appliance store.

Chef Sawuk mentioned that Griggstown Quail Farm sells 2300 white broad breasted turkeys each Thanksgiving and 700 red bourbon heirloom turkeys. All the turkeys are free range, hormone-free and raised on natural feed.The heirloom turkey has darker meat and that variety, in particular, should be preordered.

CIA graduate Chef Sawuk says to allow 1½ lbs of turkey per person, which allows for leftovers and doggie bags.  He explained that brining is like marinating, but with salt and sugar.

Other points:

• Don’t brine the turkey longer than 24 hours 
• Use Kosher salt and not an iodized one
• Toasting the spices enhances their flavor

Roasted Brined Turkey

From Chef Mike Sawuk of Griggstown Quail Farm

Brining mixture:

• 2 tbls. peppercorns
• 2 tbls. whole coriander
• 2 tbls. fennel seeds
• 2 cups Kosher salt
• 2 cups sugar (use half white and half brown, if desired)
• 2 gallons water – ½ gallon hot water, 1½ gallons cold water
• 4 bay leaves
• 12 lbs. turkey

Toast the peppercorns, coriander and fennel seeds in a dry frying pan over medium heat until fragrant.

Add Kosher salt and sugar to a large (very clean) bucket or container. Add ½ gallon of hot water and stir to dissolve. Stir in remaining (cold) water with toasted spices and bay leaves,

Place turkey in brining liquid, making sure that the turkey is completely immersed, including the cavity. Refrigerate for 24 hours.

Remove turkey from brine. Discard brining liquid. Rinse turkey well, making sure to remove all the spices. Dry well.

Truss the turkey tightly with kitchen string, first around the pope’s nose, the legs and then around the entire body. End with a tight double knot. Tuck under wing tips. Rub olive oil all over the turkey and season with salt and pepper liberally.

Place in roasting pan and cook in a preheated 350°F oven for 14 minutes per pound. Cook, covered with foil or the lid of the roasting pan, then uncover for the last hour of cooking to brown the breast. Roast until the internal temperature is 160°F. Let rest, covered loosely, for 30 minutes.

Notes from Sue Gordon:

• Some experts say to brine the turkey one hour for every pound of turkey. 
• How much brining liquid should you make? The amount of water you need will be determined by the size of the turkey. 
• An easy way to figure this out is to place the turkey in the container you’ll be brining in. Start by covering with 1 gallon of plain water. Keep adding plain water by the half gallon until turkey is covered, including the cavity. Then you’ll know how much water to use. Drain turkey and make the brine.               
• Always keep the formula for brining to 1 cup of salt and 1 cup of sugar to every gallon of water.