Thursday, November 15, 2012

How to not dry out the turkey

There is nothing more frustrating than cooking all day only to find out the turkey is tough & dry. 
Not to worry, this is completely avoidable. 

What you need
 1 Cheese cloth (in the cooking supply aisle - if not ask someone)
 1 injector (same aisle)
1 bottle white wine - any variety is fine
4 cloves of fresh garlic (not the jar type)
4 sticks of unsalted butter
1 red onion
Salt, Pepper and any seasonings you prefer
1 baster 

What you do
(thaw turkey - which should be done way before this process)
Start making this recipe about 20 minutes before you want to start cooking the bird

Mince garlic
Chop onion - small pieces
Melt all the butter in pan (Paula will be proud)
Add in garlic and onions and saute 
When onion is tender add the wine - the whole bottle (no drinking) 
Simmer until wine reduces
Add seasonings to liquid mixture

Almost There

Pour about 1 cup of liquid into a small bowl
Leave the rest in the pan
Fill the injector with the liquid and insert all over turkey
Season turkey
Cover the entire turkey with the cheese cloth
Drizzle some all over the turkey using the baster
Put in the oven

Then What?
This is the key - you have to keep injecting and basting. Depending on the size and cooking duration, but every 30 minutes is a good range. 
Heat up the liquid slightly before you inject. Use about 1/3 cup of the liquid for each injection. 
Baste over the cheese cloth as well

All Done
Remove the cheese cloth right before serving (it keeps it warm) 
WooHoo - you just made the greatest turkey ever. (close enough)

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