Cooking The Perfect Holiday Turkey >

By Julie Minor, Co-owner, Chef & Company

I love the idea of the proud, golden bird brought to the table in succulent splendor. Even more, I like turning the leftover turkey into sandwiches, soups, and hash.

Turkey tastes good and is good for you. It is rich in amino acids and iron. It is also an excellent source of L-tryptophan, which can have a relaxing effect. Plus turkey helps produce serotonin, a mood regulator.

We all have favorite methods of preparing our Thanksgiving turkey. One method that consistently produces a moist and succulent bird is the brine method. It may require a little extra work, but it's worth it.

The Brine Method
A couple of things to note when using the brine method: The turkey absorbs water during the brining process and may cook faster. Do not use a kosher or self-basting turkey. These birds are already processed and would not respond well to brining.

Brine: 2 cups kosher salt, 2 gallons cold water, leftover celery & onion trimmings, leftover parsley and herb trimmings, 12 crushed peppercorns and 2 allspice berries, crushed. Use a 6-8 gallon stockpot or a large picnic cooler lined with a plastic trash bag for brining the turkey.

Overnight Brining Method: Dissolve salt and herbs in the water. Stir until salt is dissolved. Remove the giblets and wash the turkey thoroughly under cold running water. Drain. Submerge the turkey in the brine, cover with waxed paper, and refrigerate.

Four-hour Brining Method: Prepare the above brine with an additional cup of salt. Line a picnic cooler with a plastic trash bag and pour the brine over the bird. Tie the bag closed, add a few frozen gel-paks, and fill the cooler with more ice before closing. Place in a basement or garage where the temperature is in the forties or below. Remove the bird from the brine after four hours.

Prep Like A Pro
Remove the center oven rack and preheat oven to 325 degrees F. Remove the giblets and neck from the turkey and rinse (reserve for the dressing, if desired). Place onions (2 medium, quartered), celery (4 chopped), and carrots (4 peeled and chopped) in the bottom of the roasting pan to create added flavor. Add herbs (sage, rosemary, thyme, savory leaves) to the vegetables. Set aside.

Pat the turkey dry with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place a quartered onion and additional herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss* the turkey.

Rub the turkey with softened butter. Place in a roasting pan breast side up on a roasting rack. Place the lid on the roasting pan and put in the oven. Baste every hour starting after the first 11/2 hours. Cook until an instant-read thermometer inserted in the leg meat near the hip joint reads 160 degrees F. Remove the lid, turn the oven to 400 degrees F., and continue to cook the turkey for 20-25 minutes or until the turkey skin is golden and an instant-read thermometer inserted in the leg meat (same spot) reads 170 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving.

Tips and Pointers
Don't overcook: When done, a turkey will release clear, not pink, juices when pricked to the bone with a fork. For the dark meat (the legs), this correlates with an internal temperature of 170 degrees F. on an instant-read thermometer. The white meat (the breast) is done when it reaches an internal temperature of 160 degrees F.

Go Fresh: We have found that fresh turkey (one that has never been frozen) is substantially moister after cooking.

"Rest" The Turkey: Allowing time for the meat to "rest" after the cooking process gives the meat time to redistribute its natural juices and makes it moister.

The Right Tools: Can make all the difference! » Here's a list of turkey-roasting essentials every kitchen should have.

Happy Thanksgiving!

Chef & Company is a locally owned gourmet kitchen store offering the latest in kitchenware and cooking supplies, plus gourmet cooking classes for every level of expertise. More information at http://www.chefcompany.com/index.cfm

*To truss a turkey, securely tie the legs together with a long piece of butcher's string. Use the remaining ends of the string to tie the wings snugly to the body of the bird then tightly knot the string near the neck to keep the turkey compact.