Cook your turkey the Fleishers way
- Wet brining requires submerging a turkey in a salt-water solution of 1:1 cups of salt to gallons of water (herbs, spices, and aromatics can be incorporated) for several hours or overnight, but never for more than 24 hours. Remove your bird from the brine, give it a quick rinse and leave it in the fridge for 24 hours to dry the skin. Baste with clarified butter for ultimate crispy skin and a slightly nutty flavor before popping it in the oven.
- Dry brining involves combining 8-10 Tbsp salt with 2 Tbsp baking powder, rubbing it over the bird and leaving it in the fridge overnight to draw out the moisture. Remember DON’T rinse this brine off before cooking. Just baste with clarified butter and pop it in the oven.
No matter what method you use, be sure to check out our Leftover Turkey Meatballs recipe for after the big day.
Aside from our Essential Turkey Cooking Guide, these are a few of our top picks for turkey recipes. Be sure to ask our butchers for suggestions and tips as well.
THE KEY TO A GREAT GRAVY
Add the giblets to your gravy for a quick flavor boost!
- Chop turkey giblets and season with salt and pepper
- Heat 4 Tbsp butter in a saucepan
- When butter starts to foam, add giblets and cook for about 2 minutes on medium heat
- Stir in a 1/4 cup flour to form a paste and cook for 3 minutes
- Whisk in pan drippings and stock to desired thickness
- Season to taste