My DIY Blog xmas special: Turkey, part 2
After bathing in cider brine overnight (check part 1 here), my DIY xmas special advances to stage 2!
First up, ditched the brine and removed all stuffing from the cavity. Then, a quick/light rinse and pat drying as in part 1.
Next up, recipe gets switched from cider-brined to bacon-wrapped. I chopped the stuffing to be used during roasting: three sticks of celery, two onions and one head of garlic. ‘Chop’ really is a bad term here, as the celery / onions are simply halved and the garlic peeled.. but whatever. One celery and onion (two halves each) and two garlic cloves go to the cavity and the rest on the roasting pan.
Besides this method, a good one for peeling garlic cloves for us “large-pan-disabled” is to briefly soak the them in hot water (say, 1 minute). After that, cutting away the base end will allow removing peels as a whole.
After the brine bucket went into frigde, it dawned to me that it was maybe a bad idea to insert the clementine slices inside the cavity as a whole. I mean, it’s not like they will give much flavor intact (?).. So, I decided to re-use some of them for the roasting stage, but this time around cut to smaller bits. The recipe calls for salt and pepper to be used inside the cavity too, but I conveniently forgot about this (oops?). There was at least some pepper left inside after the rinse, so maybe that is enough.
When stuffing is in place, legs are tied together and wings secured against the chest. After that, a few spoons of vegetable oil rubbed all over the turkey, followed by salt and pepper.
If you’re actually cooking a turkey by following my “recipe”, please keep in mind that I use a fan oven and that the temperatures I list from this point on are specifically for this type. If you have a regular oven, you probably want to add around +20°C to each figure. You also might want to ask someone who knows this stuff better than I do. I simply picked the above from my oven manual ;)
The recipe calls for higher-temp roasting for the first 30 minutes, and not knowing exactly why (light coloring perhaps?) who am I to argue.. Thus, 180°C for the high-temp period, followed by 140°C until done. After the first 30 minutes, I fashioned two sheets of tin foil to cover the turkey. Less cleaning to do with the oven, I hope.
From this point on, the turkey will sit in the oven until inner thigh temperature reaches 62°C and get basted with pan drippings every 45 minutes. Then it’s bacon & pear time with a little additional roasting, taking the thigh temp to 68°C. Part 3 to follow..