Let's talk turkey!

With Thanksgiving around the corner, I thought it would be a great idea to start off with the star of the Thanksgiving dinner TURKEY!! If you’ve ever had the Charcuterie Board at Magnolia & May you’ve probably had our delicious Tasso Ham.  One year my father had the great idea (don’t tell him I said it was a great idea) that I’m stealing; to brine a turkey the same way.  We had to tweak the recipe a little so don’t use this to make tasso ham.  The recipe is so easy a caveman could do it. All it takes is a little planning a head and time.

Tasso Turkey Brine

The Ingredients

1/2 cup salt (Kosher Preferably)

1/4 cup sugar

1 teaspoon cayenne pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 gallon of water

How it’s done

So if you purchased a frozen turkey you need to allow the turkey to defrost before you put it in the brine.  Otherwise its fairly simple.

Step 1: (Optional but not really): Grab a glass of your favorite small batch bourbon or locally crafted beer.

Step 2: Place all ingredients (except the turkey) in a pot and bring to a boil.

Step 3: Allow brine to cool down to room temperature.

Step 4: Place turkey in a vessel large enough to contain both the turkey and the brine, OH and don’t forget it has to fit in your refrigerator.  I know this could be hard but ya’ll are smart enough to figure it out.  I typically use a Lowes or Home Depot bucket to store my brined meats in.  Before y’all start emailing me with questions, put down your pitch forks.  These buckets are strictly buckets for meat, we’re not using them for my weekend construction projects.

Step 5: This is where you can be creative.  The longer you leave the turkey in the brine the stronger the flavors will be.  I leave mine in for 3 days.  But make sure you cater to the crowed you’re cooking for.  Some people don’t love a lot of salt (I do) so maybe only leave it on brine a day or two.

Now that you’ve brined your turkey you’re ready to cook it however you usually do! Tasso ham is always smoked so being the traditionalist I am I always smoke it.  However, it’ll fry up and roast just as well. Just make sure you cook it to an internal temperature of 160 degrees Fahrenheit and that will ensure you have a perfectly cooked turkey. 

There you have it! Ill leave some pro tips at the bottom of the post other wise enjoy!

Cheers!

Chip

Pro tip 1: Maker’s Mark goes great with turkey.

Pro tip 2: If you’re roasting or smoking the turkey rub it with your favorite cajun spice from the store.

Pro tip 3: When taking the temperature on the turkey make sure you’re getting as close to a bone as humanly possible.  Check multiple spots as well.  The legs typically cook faster than the breasts.