You are Welcome once again, Here is our detailed guide on Mix-and-Match Turkey starting from picking your turkey to roasting the turkey.
- Standard: Regular supermarket turkeys. They can be brined.
- All-Natural: Turkeys without added coloring or flavoring. The meat can be dry, so brining is key.
- Heritage: Old-fashioned varieties that tend to be small, with a lot of dark meat. They can be brined.
- Self-basting: Turkeys that have been injected with a salty flavored liquid. Do not brine.
- Kosher: Turkeys that have been salted as part of the koshering process. Do not brine.
Orange-Tea-Bourbon: Fill a large pot with 2 quarts water; add the zest (in wide strips) and juice of 5 oranges, 2 cups kosher salt, 1 cup sugar, 12 black tea bags, 4 bay leaves, 6 cloves, 12 peppercorns and 1 cup bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Dry: Combine 1/3 cup kosher salt, 1 tablespoon sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you’re short on fridge space.)
Juniper: Fill a large pot with 2 quarts water; add 2 cups kosher salt, 1 1/2 cups brown sugar, 2 tablespoons juniper berries, 1 tablespoon peppercorns, 3 bay leaves and the zest of 1 lemon (in wide strips). Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Honey Mustard: Mix 2 sticks softened butter, 2 tablespoons honey and 3 tablespoons each dijon and spicy brown mustard.
Chipotle-Maple: Pulse 2 sticks softened butter, 1/4 cup maple syrup, 2 chipotle peppers in adobo sauce, 1 garlic clove and a pinch of salt in a food processor.
Asian Ginger: Mix 2 sticks softened butter, 4 chopped scallions, 1 1/2 tablespoons grated ginger, 3 grated garlic cloves and 1 tablespoon each sesame oil and soy sauce.
Classic Herb: Mix 2 sticks softened butter, 2 tablespoons chopped parsley, 1 tablespoon each dried sage and dried thyme, 1 teaspoon pepper, 1/4 teaspoon paprika and 1/8 teaspoon ground cloves.
Paprika: Crush and chop 2 tablespoons coriander seeds, 2 teaspoons cumin seeds and 6 garlic cloves. Mix with 1 tablespoon paprika and 2 sticks softened butter.
Rosemary-Lemon: Mix 2 sticks softened butter, 5 minced garlic cloves, 1 tablespoon finely chopped rosemary, 2 teaspoons fennel seeds, 1 teaspoon lemon zest and 1/2 teaspoon pepper.