The Neighborhood Cup

The Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com

Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

Diane's Thanksgiving Turkey

I know everyone has his or her own special recipes for Thanksgiving so I am going to share mine with you. This is my method for making a fantastically juicy turkey, I’m not kidding! You will need a defrosted or fresh turkey for this method and you start the night before the big event. Here is my recipe for brining and then roasting the turkey. (By the way you can brine other meats too…chicken, pork, roasts, etc)
.
Brining the Turkey (it’s really very easy) - This makes for a juicy bird

Tools: If you have a large enough refrigerator, congratulation, I don’t.
If you have a huge ice chest, that will work too. I don’t have one large enough for a 25 lb bird.
So, I use a big plastic tub (like the one used to serve drinks at a party) twice the size of my bird.
You are going to need enough ice to cover the turkey.
2 large plastic trash bags (I use the thick black kind)
I place a towel on the floor of my kitchen because I sometimes spill the ice.
.
Brine Ingredients

1 ½ cups Kosher salt (has to be kosher)
1 ½ cups brown sugar
10 whole cloves
1 tablespoon black peppercorns
1 ½ gallons apple cider (non alcoholic) or apple juice
peel of 2 oranges (no white part)

Combine all ingredients in a non reactive pot and bring to a boil. Then simmer for 20 min. Allow brine to cool completely.

Rinse turkey, removing all inside items from the cavity.
Place a layer of ice on the bottom of the tub.
Place the doubled Trash bags in the bucket (tub, ice chest or whatever vessel you have chosen)
Place the turkey in the bag that rests in the tub. (Don’t place the turkey in anything reactive-never cast iron or aluminum) Pour the cooled brining liquid over the turkey. Don’t forget to include all the orange rind and peppercorns. The turkey should be submersed. If you need to add more liquid, add some water.
Gather the top of the bags, squeezing out as much air as possible. Tie with twist ties to secure. Fill the tub with ice, covering the turkey. You want it to stay really cold. Leave to brine from 8-24 hours.
I let mine sit overnight so it is ready for me in the morning. When done brining, rinse the bird inside and out, season, stuff and cook.
.
Rosemary Garlic Compound Butter – This bastes the bird from the inside

1 lb softened unsalted butter
3 tablespoons, rosemary “needles” leaves
2 tablespoon, minced garlic (press thru a garlic press or smashed)
2 tablespoons, freshly cracked black pepper

Mix all ingredients together. The mixture may be rolled into a log, wrapped in plastic wrap, or simply packed into a crock or small dish and tightly covered – then refrigerated until needed.
This mixture is great under the skin. Loosen the skin over the breast by placing your fingers gently between the skin and turkey meat. Lightly lift up, pushing your fingers in between and moving further back making a pocket. Once you have a pocket of space, place a flat layer of compound butter in the pocket. Press back into place when done. This butter will melt and baste the turkey meat as it cooks.
.
Paprika Garlic Rub - for a gorgeous color and crunchy Turkey skin (and pan drippings to die for)

1 tablespoon kosher salt
3 tablespoons granulated garlic (not garlic power or garlic salt)
3 tablespoons sweet paprika
melted chicken fat or oil

Mix together dry ingredients. Start drizzling in the fat or oil until a paste forms. Add enough oil to make the paste slightly runny. If you don’t like to get messy, wear gloves. I like to get in there so I don’t. Now that your bird had the compound butter under the skin…this paprika rub is going to make the outside tasty and it adds to the goodness of the gravy drippings. Start with the underside of the bird and rub the paprika mix into the skin. Then turn the bird over and smear the rub over every part of the outside not to miss anywhere.
.
Here are some hints on cooking time for a stuffed turkey – 350 degree oven
(Use a meat thermometer in the breast – the turkey is done at 170 degrees)

15 lbs = 3 ½ - 4 hrs
20 lbs = 4 ½ - 5 hrs
25 lbs = 5 ½ - 7 hrs

HAVE A SCRUPTOUS THANKSGIVING!

** Don’t forget the Mulled Cider in our recipe archives

The Neighborhood Cup
...more than just coffee

		The Neighborhood Cup 1 Journey Aliso Viejo, CA 92656 949.716.5100 info@TheNeighborhoodCup.com

Hours of Operation Mon - Thu 6 am - 9:30 pm Friday 6 am - 11:00 pm Saturday 7 am - 11:00 pm Sunday 8 am - 5:00 pm	Recipes from The CUP Diane's Thanksgiving Turkey I know everyone has his or her own special recipes for Thanksgiving so I am going to share mine with you. This is my method for making a fantastically juicy turkey, I’m not kidding! You will need a defrosted or fresh turkey for this method and you start the night before the big event. Here is my recipe for brining and then roasting the turkey. (By the way you can brine other meats too…chicken, pork, roasts, etc) . Brining the Turkey (it’s really very easy) - This makes for a juicy bird Tools: If you have a large enough refrigerator, congratulation, I don’t. If you have a huge ice chest, that will work too. I don’t have one large enough for a 25 lb bird. So, I use a big plastic tub (like the one used to serve drinks at a party) twice the size of my bird. You are going to need enough ice to cover the turkey. 2 large plastic trash bags (I use the thick black kind) I place a towel on the floor of my kitchen because I sometimes spill the ice. . Brine Ingredients 1 ½ cups Kosher salt (has to be kosher) 1 ½ cups brown sugar 10 whole cloves 1 tablespoon black peppercorns 1 ½ gallons apple cider (non alcoholic) or apple juice peel of 2 oranges (no white part) Combine all ingredients in a non reactive pot and bring to a boil. Then simmer for 20 min. Allow brine to cool completely. Rinse turkey, removing all inside items from the cavity. Place a layer of ice on the bottom of the tub. Place the doubled Trash bags in the bucket (tub, ice chest or whatever vessel you have chosen) Place the turkey in the bag that rests in the tub. (Don’t place the turkey in anything reactive-never cast iron or aluminum) Pour the cooled brining liquid over the turkey. Don’t forget to include all the orange rind and peppercorns. The turkey should be submersed. If you need to add more liquid, add some water. Gather the top of the bags, squeezing out as much air as possible. Tie with twist ties to secure. Fill the tub with ice, covering the turkey. You want it to stay really cold. Leave to brine from 8-24 hours. I let mine sit overnight so it is ready for me in the morning. When done brining, rinse the bird inside and out, season, stuff and cook. . Rosemary Garlic Compound Butter – This bastes the bird from the inside 1 lb softened unsalted butter 3 tablespoons, rosemary “needles” leaves 2 tablespoon, minced garlic (press thru a garlic press or smashed) 2 tablespoons, freshly cracked black pepper Mix all ingredients together. The mixture may be rolled into a log, wrapped in plastic wrap, or simply packed into a crock or small dish and tightly covered – then refrigerated until needed. This mixture is great under the skin. Loosen the skin over the breast by placing your fingers gently between the skin and turkey meat. Lightly lift up, pushing your fingers in between and moving further back making a pocket. Once you have a pocket of space, place a flat layer of compound butter in the pocket. Press back into place when done. This butter will melt and baste the turkey meat as it cooks. . Paprika Garlic Rub - for a gorgeous color and crunchy Turkey skin (and pan drippings to die for) 1 tablespoon kosher salt 3 tablespoons granulated garlic (not garlic power or garlic salt) 3 tablespoons sweet paprika melted chicken fat or oil Mix together dry ingredients. Start drizzling in the fat or oil until a paste forms. Add enough oil to make the paste slightly runny. If you don’t like to get messy, wear gloves. I like to get in there so I don’t. Now that your bird had the compound butter under the skin…this paprika rub is going to make the outside tasty and it adds to the goodness of the gravy drippings. Start with the underside of the bird and rub the paprika mix into the skin. Then turn the bird over and smear the rub over every part of the outside not to miss anywhere. . Here are some hints on cooking time for a stuffed turkey – 350 degree oven (Use a meat thermometer in the breast – the turkey is done at 170 degrees) 15 lbs = 3 ½ - 4 hrs 20 lbs = 4 ½ - 5 hrs 25 lbs = 5 ½ - 7 hrs HAVE A SCRUPTOUS THANKSGIVING! Don’t forget the Mulled Cider in our recipe archives** The Neighborhood Cup ...more than just coffee Home \| About Us \| Staff Bios \| Drinks \| Food \| Art Gallery \| Calendar \| Events \| Site Map

Recipes from The CUP

Diane's Thanksgiving Turkey

The Neighborhood Cup ...more than just coffee

The Neighborhood Cup
...more than just coffee