Turkey Prep From "The Great Canadian Turkey Cookbook" Brining, Glazes, an' Rubs!! 🌞

Discovering Versatile Turkey

About five years ago Victoria and I drove to an old-fashioned fall fair
in a small village along the Trans-Canada Highway. The air was crisp
and aromatic with the richness of autumn leaves. Under a clear blue sky,
the local Legion’s pipe band led a parade of flags, old cars, fire-engines
and tractor- drawn floats through the fair ground gates and past the
grandstand. Children cheered, Moms, Dads and grandparents joined
in the community celebration. After we toured the midway, ate some
cotton candy and tossed ping-pong balls in vain attempts to win a
goldfish, Victoria led me into the exhibition halls. Vibrantly coloured
quilts hung from wooden rods, much like medieval banners. Many were
garnished with prize ribbon rosettes, a proud flourish to a winter’s work.
We smiled our way through an abundant display of pies, cakes, jellies,
jams, pickles, chutneys and remarkable crafts, all capturing the industry
and dreams of homemakers.

After drifting through the exhibition halls for most of the morning we
wandered outdoors in search of something special to eat. We found a
real blue-ribbon eatery. An enterprising fellow, helped by his daughters,
was selling fresh barbecued turkey drumsticks, generously painted with
a sticky layer of spicy barbecue sauce. In keeping with the spirit of a fall fair,
Victoria and I bought one each and ‘got change from a five.’

The drumstick was a fantastic treat. Gently cooked, it was juicy, tender and
rich with flavour. The full seasoned barbecue sauce made our hands sticky,
and eating as we walked, our mouths and chins were streaked with telltale
traces of our indulgence. That was my first big break from ‘twice-a- year-
turkey.’

After a bit of experimenting at home I quickly learned how to prepare my
own barbecued turkey drumsticks. I also mastered a mighty fine home-made
barbecue sauce that stands up well on anyone’s table. Sometimes we need a
gentle nudge to help us try something new, other times hunger does the trick.
That wonderful autumn day we were nudged by a tasty treat and Victoria and
I were able to consider our health, our pocket book, and the versatility of
turkey as we expanded our turkey recipe collection. We are keen advocates of
Turkey Tuesdays™ and take great pleasure in sharing our turkey recipes with
others. With the encouragement and support of the Canadian Turkey
Marketing Agency and turkey producers across Canada, we are pleased to
invite you to share in healthy, versatile and affordable turkey!



Brining A Turkey

The process of brining, is to soak the turkey ina solution of water, salt and any variety of seasonings prior to cooking. This process enhances the flavour and results in a turkey that is more moist and tender than roasting without brining. Some methods call for brining up to 18 hours, however, we suggest brining for 4 hours using 1 cup of salt to 1.5 gallons of water. The stronger the brine, the less soaking time necessary for excellent results. If a turkey is brined too long, it may absorb too much salt. Turkey pieces can also be brined. Use coarse (kosher or pickling) salt if possible. If you chose to use table salt, cut the amount of salt by one-half.

Step by Step Brining

1) Use a thawed or fresh turkey. Do not brine a turkey that is still frozen. Prepare a large pot (one big enough to hold the turkey and still permit it to be covered with liquid), or use a large plastic bag.

2) Rinse the turkey.

3 Use about 8 quarts of water and 1 cup of coarse or pickling salt.

4) You can also add any combination of the following;

- garlic cloves - peeled
- black pepper corns
- honey (1 cup) - or you can use sugar
- bunches of fresh herbs
- tomatoes

5) When the turkey is ready to be cooked, drain off the brine and discard.

6) Rinse the turkey, removing all traces of salt. Pat dry.

7) The turkey is now ready for your favourite recipe.

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Turkey Glazes

Placing whole sage leaves decoratively under the skin of a
raw turkey and then applying a glaze as it cooks makes for a beauti-
ful presentation with the image of the leaves showing through the
skin and the glaze. Remember if you are creating your own recipe
for glazes make sure it contains a liquid base such as ketchup,
sauces, juices, plus a sugar element (brown sugar, jelly or honey)
and a seasoning.

For each of the recipes below, blend all your ingredients, heat
over low temperature and keep covered. Paint the turkey with the
glaze several times during the last 30 minutes of cooking.

The difference between a rub and a glaze isa glaze is liquid based,
a rub can be either dry or liquid. A glaze is ‘painted’ onto the outside
of the bird as it cooks and gives it a shiny finish. A rub can be put
on or under the skin, and inside the cavity before stuffing or instead of it.

Cider Glaze

1 1/2 cups apple cider or juice
1/3 cup brown sugar
5 tbsp butter
1/2 tsp salt
1/4 tsp ground all-spice

Cranberry Glaze

1 6 oz can cranberry sauce
2 tbsp brown sugar
1 tbsp lemon juice
1/2. tsp ground ginger

Spicy Ketchup Glaze

1/4 cup grape jelly
2/3 cup ketchup
1/2 tsp your favourite hot sauce

Apple Jelly Glaze

1 cup apple jelly
1/2 teaspoon salt

Apricot Glaze

1 cup apricot preserves
1/2 cup finely chopped apricots


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Turkey Rubs

Rub the mix all over turkey. If you are applying the rub be-
tween the meat and the skin, first slide your hand under the skin to
the turkey breast, thighs and legs to loosen skin. Spread the mixture
with your hand. Use any leftover rub inside the turkey prior to stuffing.

Rubs can be used to enhance the flavour of a whole turkey or turkey parts.
They can be applied to the outside of the skin or between the skin and the
meat. Crush and mix all your rub ingredients in small bowl, mortar or spice
grinder. Pat turkey dry with paper towels and place on rack set in large
roasting pan. If you are putting the rub on the skin, first brush the turkey
with oil. You can add salt and pepper to taste to any of the rub recipes below.

Herb Rub

3 tbsp rosemary
3 tbsp thyme
3 tbsp tarragon
1 tbsp pepper
2 tsp salt

Herb Butter

2 tbsp butter
10 sage leaves or 1 tsp dried

Spice Rub

2 tbsp olive oil
2 tbsp curry powder
2 tbsp chili powder
1 tbsp ground allspice
1 tsp ground cinnamon

Mustard Rub

1/2 cup Dijon mustard
1/4 cup olive oil

Chili Rub

3 tbsp oil
2 tbsp chili powder
2 tbsp paprika

Sesame Pesto Rub

1 garlic clove, minced
2 tbsp ginger root minced
1 cup coriander, fresh chopped
1 tbsp sesame oil
2 tbsp canola oil
1 tsp soy sauce


All the above from ""The Great Canadian Turkey Cookbook" A veritable bible for Turkey recipes!
https://www.goodreads.com/book/show/76961977-the-great-canadian-turkey-cookbook

Brining, Glazes, an' Rubs! A good start. Enjoy!