Elizabeth Diser
Hy-Vee

Since the start of Thanksgiving, the cooks of the family have battled a war with that giant bird known as the turkey.

The turkey has been the cause of many holiday fights: the turkey being too dry, not as good as someone else’s, etc. How about this year we stop all those turkey haters by making the best turkey they’ve ever eaten.

I will discuss the difference between fresh organic free ranged turkeys and frozen turkeys, the benefits of brining, and other ways of roasting.

Brining the turkey ensures that the bird is succulent. Brining is a very easy step that gives so much to the meat, and all you need is 1 cup sugar, 1 cup salt, and 1 gallon of water. Place in a large bag or pot and submerge the turkey. If you can cover only half, just rotate the bird half way through the 24 hours and place in the fridge. After 24 hours, remove from the brine and rinse well. Also, if you want certain herbs and spices infused in the meat, add those to the bine.

When roasting the turkey, adding fresh fruit such as lemons, oranges and apples can bring out the sweetness of the meat. Just baste the bird with the juices every 20 minutes, so it can lend its flavor to the meat. It will also help keep the turkey moist.

Fresh organic free ranged turkey

Benefits:

•They aren’t frozen so they can be cooked right away

•Free of steroids that cause the turkey to grow

•The turkeys have access to outdoors

Downfalls:

•Must be used in 1 to 2 days after purchase

•Gamier taste and a more fibrous texture

•More expensive

Frozen turkey

Benefits:

•Fairly mild, sweet taste

•Can be kept up to 2 months frozen

•Once defrosted the meat is as fresh as the day it was processed

Downfalls:

•Freezing draws out moisture and after 2 months the texture will suffer and the meat will become drier

Pomegranate Molasses

4 cups pomegranate juice

½ cup sugar

1 Tablespoon lemon juice

Directions:

1. Combine all ingredients and simmer over medium heat until reduced to 1 ½ cups

*this can be made up to 6 months ahead and stored in an air tight jar in the fridge

Orange and pomegranate glaze

1 cup orange juice

½ cup pomegranate molasses (see recipe below)

2 Tablespoons olive oil

1 Tablespoon salt

1 Tablespoon red pepper flakes

3 Tablespoons butter

Directions:

1. Pre-heat oven 400 degrees F

2. Combine the first 5 ingredients together

3. Loosen the skin of the turkey and brush the glaze on the meat and the skin

4. Place the butter under the skin of the turkey and place in roasting pan

5. Place foil across the turkey leaving the ends open and place in oven

6. Baste every 20 minutes with glaze and drippings in the bottom of pan

7. Pull the foil off for the last 20 minutes to let brown

8. When Turkey reaches 161 degrees F pull out of oven and allow the meat to sit for 15 minutes before carving so juices don’t run out and meat will remain juicy.

*This glaze can be used for any poultry.