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A Hearty Buzz from Alcohol
By Marjet Heitzer, Ph.D.
The Plateau-proof Diet Foundation
http://www.plateauproodiet.com
In recent years, moderate consumption of alcohol, particularly
red wine, has been associated with various health benefits
including...
Enemas for Pleasure Pain or Vitality?
It's one of the 'in things', Movie Stars, Sportsmen even Politicians are talking about having an Enema, but what is it, is it healthy, is it pleasurable? One point I must make, this is not a 'how to' guide, before undertaking any such procedure I...
Festival Survival
Festive Survival (How not to let your waist expand over christmas and New Year)
Most people over the festive period will put on between 7 and 12 lbs. That's now until new year. Its no wonder people make resolutions for new year. But why wait...
How to Make Beer
Making beer is easy, inexpensive, and most of all, fun. With the rise in popularity of homebrewing, there are a wide variety of top quality ingredients available. You can literally make hundreds of styles of beer that will taste great and...
Triggers of Asthma - What are They?
The words 'triggers' or 'trigger factors' of asthma are used for
the things which can cause an attack in someone who already has
asthma.
There is a huge variety of these triggers that have been
reported by patients including dogs, cats,...
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2 Steps to a Better Turkey this Christmas
In my eyes, nothing is more succulent than a deep fried turkey -
fast to make, perfectly moist, tender, and never greasy. In all
honesty, I really believe that there is no better way to cook a
turkey. It has become a tradition at our Thanksgiving feast, and
if I even mention the idea of doing a roasted turkey, my guests
start complaining and asking what is wrong with me.
As I mentioned earlier, a full 13 pound bird can be prepared in
the fryer fast...really fast. Less than an hour in most cases,
which is a real blessing when you are preparing the rest of the
meal and need a little more oven space. But, there are two steps
that should be done in advance that may add a bit of time to the
process, but will ensure an amazing end product.
First off, I can't emphasize enough the importance of a brine
solution. A turkey is extremely lean and will become dry quite
easily, especially when cooked to manufacturers recommended
times and temperatures. Traditionally, brining was used as a way
to preserve meat, but in today's kitchen, brining is really
about improving the flavor, texture, and moisture content of
lean meats. But as an even better reason, soaking the meat in a
moderately salty solution overnight will provide you with a bit
of a comfort knowing that brining will help to keep the turkey
moist even if you happen to overcook it a little. I recommend
using a mixture of about 1/2cup brown sugar, and 1 cup of kosher
salt for every 1 gallon of water you use. Add the ingredients
together, stir until well mixed and incorporated, and add your
turkey. Add additional brine to cover the bird completely. Cover
your container and keep it refrigerated for 12 - 16 hours,
depending upon the size of the bird. Once the bird
has soaked,
remove it from the brine, and rinse the turkey thoroughly to
remove any excess salt and to wash away the solution from the
various cavities, and dry the bird well. Once dry, allow the
turkey to sit in the refrigerator uncovered for 1 - 2 hours for
a crispier skin.
The next step in prepping the bird is injection. Injecting a
turkey allows you to literally fill it with moisture and flavor.
By adding about 1 oz of injection marinade per pound of turkey,
you will kick up the flavor and moistness factor considerably,
which again allows you a little room in the event you overcook
the bird a bit. An injection marinade can consist of pretty much
anything that compliments your meal. One of my favorites is a
mix of clarified butter, apple cider, garlic (finely minced), Amazing Pork and
Poultry Blend, and white wine. Other things that can be used
in an injection marinade are cajun and poultry
seasonings, beer, pineapple juice, and brown sugar
solutions. Once done with injecting, thoroughly coat the skin
with your favorite dry rub and
let marinate for an hour or so before heading to the fryer.
Follow these two steps and I guarantee you a moist, flavorful
turkey. I perform this ritual with any bird or pork product that
I cook and I have yet to be disappointed or have a hungry guest
complain.
About the author:
Joe Johnson is a founding partner with Caroline's Rub - Fine Spice
Creations, where he is in charge of product promotion and
development, and where he serves as the executive chef.
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