Thanksgiving is tomorrow and you're probably getting ready to pick up your turkey. Before you lay one finger on that bird, let Red the Steakhouse's Peter Vauthy show you how to get the most from your turkey.
What, you say? A steakhouse chef who talks turkey? Let's just put it this way. At a recent Friendsgiving dinner at the SoFi restaurant, chef Vauthy served a turkey that was so moist, so tender, it blew everyone at the dinner away.
So, in the interest of sharing for the holidays, chef Vauthy has shared his tips for roasting the absolute perfect turkey -- complete with his amazingly easy brine recipe.
Just remember that your turkey should bathe in the brine for 24 hours, so plan accordingly and if, by any chance, the whole make-a-turkey-at-home thing has you stressed out, Red the Steakhouse will be open Thanksgiving from 6 p.m. to midnight where chef Vauthy will be personally making the turkey himself. A serving of his organic, free range turkey with gravy is $28 and special holiday sides include apple sausage stuffing ($12); sweet potato fondue with golden marshmallow topping; cranberry orange relish; and green bean casserole. Oh, and there's pumpkin tiramisu ($15) for dessert.
Here are chef Vauthy's tips for the perfect turkey.
Turkey Tips from Peter Vauthy
1. First and foremost, get a fresh turkey. There is no benefit to a frozen bird, but a fresh bird will make you and your family and guests very happy.
2. Brine your bird! This may be one of the easiest ways to get a juicy and delicious bird. There are as many turkey brine recipes out there as there are turkeys so here is a basic one to use. Feel free to add herbs, more sugar or honey if that's your style:
Turkey Brine
- 2 gallons cold water
- 1 1/2 cups kosher salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 4 bay leaves
- 4 cloves garlic
Add the salt and sugar to the water and stir until combined. Add the rest of the ingredients.
3. To brine your turkey, place it in a large container and pour the mixture on top of the turkey until it is completely submerged. Leave the turkey in the brine and place in the refrigerator for 24 hours.
4. Remove from the brine and place in a pan and cover it with foil. Roast in a 350-degree oven. Remove the foil after the first 2 hours and finish cooking.
5. Roast the turkey breast side down.This will guarantee juicy and flavorful white meat.
6. Baste your bird. You have brined your bird so now baste your bird with the juices in the pan. The more you baste the better your bird will be. I try and baste every 20 minutes to ensure a juicy bird. I like to baste mine with whole butter - it makes the skin golden brown and crisp.
7. Let it rest. Don't carve your bird until it is been out of the oven for at least 30 minutes. Letting the bird rest will let all the juices and flavors return evenly to all the turkey.
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