Thursday, November 19, 2009

Copee's Turkey Recipe -- Guaranteed Success

Thanksgiving is my most favorite time of the year. I not only love the wonderful cornucopia of food but I love what Thanksgiving represents.

Without getting all syrup-y (if that's a word), I truly am thankful for each and every one of my clients that I work with. Each one of you makes my job the most fun job in the world.

So as we prepare for "Turkey Day," allow me to offer you my heartfelt thanks not only for your business but also for your friendship.

Many of you have asked how I fix my turkey. I'm sharing my recipe (which also happens to be Alton Brown's recipe from the Food Network). This makes the most moist, tender, mouth watering turkey you've ever tasted.

Copee's Famous Turkey Recipe (Actually Alton Brown's -- but I've cooked it for 4 years now so I consider it my own)

Ingredients

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Happy Thanksgiving!!


Tuesday, November 17, 2009

2010 Fish Education Fair

It's happening January 16th and 17th -- the 2010 Fish Education Fair. This event attracts families with kids. Great place to be if you need to reach this specific demographic.

Watch the video recap from last year's Fish Education Fair. If you're interested in being a part of this year's Education Fair, contact me.



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