Turkey day bliss
There is a Maple dijon basting sauce, a Creole butter and a dry brine recipe. Seperate they are wonderful but together that is one exciting bird.
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For the Flavored Basting Butter:
1/2 cup softened salted butter
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 teaspoon poultry seasoning
Mix together and bast turkey as needed during cooking
Make the Creole butter by blending in the food processor
1/2 cup unsalted butter at room temperature,
3 medium garlic cloves, mashed,
1 teaspoon hot pepper sauce,
2 teaspoons Worcestershire sauce,
2 teaspoons fresh thyme,
1/2 teaspoon rubbed sage,
1/4 teaspoon ground allspice,
1/2 teaspoon each white, black, red peppers.
You can make this up to a week ahead and store in the refrigerator. Use it to either bast or put under the skin before baking
herbs and or spices to season the salt
melted butter for basting (optional)
1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.