[Home]
[Pelago Valley - Italian Spices and Seasonings]
 


   [ Home > Turkey Tips ]

Turkey Tips


Gourmet Turkey Brine

So you say you want to brine your turkey? What a great idea! Pelago Valley's Gourmet Turkey Brine is pre-seasoned with all the wonderful herbs and spices to make your brined turkey flavorful and juicy. Here is what you need to know in order to do it right:
  1. Only purchase an unbrined, non-Kosher, non-self-basting turkey. These turkeys have been pre-treated with salt and possibly, chemicals. Further brining will make them too salty!

  2. Select a container large enough to hold your turkey, but not too large that the gallon of brine doesn't cover your turkey. (A stock pot, a bucket, a brining bag or a kitchen garbage bag can be used as a liner)

  3. Thaw your turkey according to directions and prudent thawing techniques. Remove the bag of giblets and any other stray parts which may be lingering inside your bird. Rinse your turkey well, remove any unnecesary skin and the tail. Pat dry.

  4. Prepare and cool the brine. Boil the contents of the package for 10 minutes in 1 quart (4 cups) water, cool. Add 3 quarts of cold water. When your brine has cooled, it is ready for the thawed turkey. Place your brining turkey in the refrigerator for 15 hours.

  5. Rinse thoroughly before cooking. See below*
*Rinse Thoroughly! Thoroughly means about 4 or 5 times in cold, clean water. Rinse inside, outside, under the skin, etc. If the turkey is not rinsed thoroughly, it will be too salty. Brining is a great way to keep your turkey moist, but if you mess up this very important part, your turkey will be salty.

Roast, grill, fry or smoke your turkey according to your liking. Do not add salt or any other salted product. You may add any salt-free, fresh or dried herbs and spices if you desire (such as rosemary, sage, or thyme).

Our favorite way to roast a turkey is to rub with olive oil or unsalted butter and place in the roasting pan, uncovered. Roast at 375F for 1.5-2 hours then tent with aluminum foil, adding 1 cup of water to the pan to develop the natural pan juices. Continue to roast until a thermometer inserted into the thickest part of the thigh away from the bone reaches 180F. Remove turkey from oven, let rest for 20 minutes before carving.


Turkey Cooking Tips

  1. Thaw your turkey according to directions and prudent thawing techniques.
    Remove the bag of tricks, I mean, giblets and any other stray parts which may be lingering inside your bird.
    Rinse your turkey well, remove any unnecessary skin and the tail. Pat dry with paper towels.

  2. Blend 4-6 tablespoons of unsalted butter with 4-6 teaspoons seasoning. Starting at the neck, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Pat down evenly from the outside of the turkey. Tuck wings under turkey as if you were putting her arms over her head, tie legs together. Rub turkey with additional unsalted butter or olive oil. Sprinkle remaining turkey (including parts and cavity) with seasoning.

  3. Roast at 375F for 1.5 to 2 hours, uncovered. Tent with aluminum foil, add 1 cup water to pan to develop the pan juices.
    Continue to roast until a thermometer inserted into the thickest part of the thigh, away from the bone, reaches 180F.

  4. Remove turkey from oven, let rest for 20 minutes before carving. Use pan juices as natural gravy or make gravy according to your favorite recipe.


What our customers are saying...

I purchased your Pollo Vesuvio seasoning at The Cooking Expo last week-end. I used it last night with Chicken and potatoes, and it was absolutely delicious! It will definitely become a staple in my cooking repertoire. - Shelly F.

Wow - I love all of your seasonings! I even ordered gift baskets for all of my family! - Jill K.

< Previous Page Top of Page ^
SHOP: Italian Seasonings . Italian Gift Baskets . Turkey Seasonings   INFO: Food Tips . Turkey Tips . Recipes . Pelago History
[Pelago Valley][authentic italian seasonings]
[We Accept Visa, Mastercard and Discover]
Privacy Policy & Security Policy
Copyright © 2010 - All World Rights Reserved - Pelago Valley, Inc.