Roasting a turkey can be a very hit and miss cooking endeavor. There’s a lot of nuance at play when cooking a whole bird of that size. Dark meat and white meat need to reach different temperatures in order to be fully cooked but not dry — leading to endless disappointments on Thanksgiving Day. Most chefs agree that there’s one way to increase your margin for error and get a good, even outcome. Brine that turkey.
To master the art of the brine, we reached out to Top Chef champion (and fried chicken aficionado) Richard Blais. Since winning Top Chef All-Stars back in 2010, the star chef has shown up as a recurring guest judge on the show. He’s also opened two restaurants in San Diego (Juniper & Ivy and The Crack Shack) along wth a Crack Shack outpost in LA. So who better to teach us some serious poultry skills?
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How do you get an edge this #Thanksgiving? My friends @MortonSalt have what you need to up your brine game this year! Brining your turkey with kosher salt guarantees a juicy, flavor-packed bird. Not sure where to start? Ask #Alexa to “Enable Morton Brine Time” and she’ll help you take it from there. #sponsored