How To Braise A Turkey
Want to learn how to braise a turkey? If yes, you’ve come to the right place. Let’s first see what braising is. Braising is a cooking method in which tough pieces of meat are cooked in a liquid to tenderize and moisten the meat while adding flavor. It’s a crucial cooking process for breaking the meat’s tough fibers. Braising has no significant difference from stewing, but less liquid is used for braising. When the meat is stewed, it is submerged in a liquid, but when braised, the meat is just surrounded by the fluid. That’s the only difference.
Simple Step-by-Step Instructions on How to Braise a Turkey
Dissolve one cup sugar and salt in two gallons of cold water in a container. Submerge your meat in the brine, cover and refrigerate for three to six hours.
Adjust your oven rack to the lower-middle position and heat the oven to 500 degrees Fahrenheit. Toss porcini, parsley, thyme, bay leaves, garlic, carrots, celery, and two tablespoons butter in a roasting pan. Ensure that the pan is only slightly larger than the meat pieces so that only a little quantity of liquid will be needed for braising. Remove the turkey from the fridge and pat dry using paper towels. Brush the meat pieces with the remaining two tablespoons butter and flavor with pepper. Place the meat pieces, skin side up, over the vegetables, leaving at least a quarter inch between turkey pieces. Heat until the skin is browned, for about twenty minutes. Turn and roast for another two minutes on the skinless side.
Remove pan from the oven and lower the temperature to about 325 degrees Fahrenheit. Pour wine and broth over the meat pieces. Ensure that the liquid come about three-quarters or half way up thighs and legs. Place twelve by sixteen piece of parchment paper over the meat pieces. Cover the pan tightly with aluminium foil. Place the covered pan in oven and heat until breasts read 160 degrees Fahrenheit and thighs read 175 degrees Fahrenheit, 90 to 120 minutes. Transfer the turkey pieces to the carving board, by use of tongs and keep it warm as the sauce is being prepared.
The liquid in the roasting pan can be strained through a fine-mesh strainer set in a bowl. Then press solids using the back of a spatula extracting as much liquid as possible. Place the liquid to a fat separator and skim as much fat as possible from the fluid. Reserve three tablespoons fat and measure out three cups braising liquid. You may reserve any broth that remains for another use.
Heat the reserved fat in a saucepan over medium heat. Add flour and heat, stirring continuously until flour turns dark brown and fragrant, for about five minutes. Whisk in three cups braising the liquid and bring it to boil. Lower the heat and simmer stirring in a slow pace until the gravy thickens and reduces to two cups, fifteen to twenty minutes. Take away the gravy from heat and add pepper and salt to taste.
Cut the braised turkey into pieces and serve. Gravy is used as the meat’s accompaniment.
Remember, it’s important to note that a braised turkey won’t be done if it doesn’t register an internal temperature of 165 degrees, as the U.S.D.A. recommends. The above recipe is in line with the traditional method of cooking and is aimed to produce the best tasting turkey.