Brine bath helps cooks become toast of Thanksgiving dinner

"Thanksgiving only comes once a year, and everyone looks forward to a big, juicy turkey as the main course," says Carl A. Behnke, a chef instructor in the hospitality and tourism management department. "Brining helps ensure that the meat stays moist and tasty."

Behnke's method involves soaking the turkey for no more than eight hours in water, salt and sugar and adding bay leaves, orange and lemon zest (peel), and peppercorns for that little extra taste.

After brining, the turkey must be rinsed for at least three to five minutes both inside and out to remove any excess brine. Place the uncovered turkey on a rack in the refrigerator to allow the skin to dry out. This will help make for a crispy skin during roasting, Behnke says.

For all roasting, use a calibrated meat thermometer and cook the meat to 170 degrees Fahrenheit as measured in the thickest part of the thigh, then fold a piece of foil in half to make a tent over the turkey and hold in a warm area for 30 to 45 minutes. Carry-over cooking will allow the temperature to continue to rise another 10 degrees or so.

Stuffing should be cooked outside the turkey for safety, he says. Stuffing cooked inside the turkey cavity acts as a sponge that absorbs uncooked juices and cooks so slowly that it's difficult to reach a safe serving temperature.

"Besides, there just isn't enough room in the cavity to make enough stuffing for everyone," he says.

For more of Behnke's holiday tips, go online.

Writer: Maggie Morris, (765) 494-24327, maggiemorris@purdue.edu

Source: Carl Behnke, (765) 494-9887, chefcarl@purdue.edu

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

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