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Roasting the Perfect Turkey with Chef Justin Bogle at Gilt

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Uploaded on Nov 19, 2009

If you've ever had a turkey that's too tough, too dry or just poorly cooked, you'll be thankful for this handy Thanksgiving tutorial. From brining to trussing, Executive Chef Justin Bogle at Gilt Restaurant shows us step-by-step how to roast the perfect bird.



Tip: Brining is similar to marinating where meat is soaked in a salt solution
Tip: Use one cup of salt for every gallon of water
Tip: You can brine the turkey and keep in fridge for up to 24 hours
Tip: Turkey should stay at below 40° until roasting time
Tip: Rinse the turkey well -- any residual brine could result in unwanted salty crust
Tip: You can find kitchen twine at your local butcher shop or counter
Tip: When trussing, you want limbs as close to the body as possible
Tip: Roast turkey at 325° (estimate 1 hour for every 5 lbs. of turkey)
Tip: For a moist meat, baste the turkey halfway through cooking with stock
Tip: Let turkey rest for 15-20 before carving and serving
Trick: Brine helps meat absorb aromatics and water, resulting in more tender turkey
Trick: Fill cooler with brine mixture and keep cold with Ziploc bags of ice
Trick: Trussing (securing limbs with twine) helps bird roast evenly
Trick: Bring legs up and cross them, bring wings up
Trick: Tucking in the wings and legs keeps them from burning
Trick: Use a medicinal syringe to inject stock directly into the meat
Technique: Add hot water mixture to cold water (otherwise boiling water will cook the turkey)
Technique: If you can't fit turkey brine pot in fridge, a large cooler will work
Technique: Anchor the butcher's twine around the neck piece
Technique: Tie a surgeon's knot to to prevent slipping
Technique: Cover turkey with foil for first hour -- speeds up cooking!

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