Fire It Up by Andrew Schloss & David Joachim

Author:Andrew Schloss & David Joachim
Language: eng
Format: epub, pdf
Publisher: Chronicle Books LLC
Published: 2011-03-24T16:00:00+00:00

Transfer the turkey to a carving board and let rest for 15 minutes. Carve and serve.

WHOLE TURKEY

Sage-Brined Roast Turkey Stuffed with Chestnuts and Sausages

MAKES 12 TO 14 SERVINGS

Grill-roasted turkey takes on a golden patina that oven roasting can’t match. This one is swollen with grilled chestnuts, apples, and mild sausage and napped with a sweet and tangy apple cider basting jus—perfect for Thanksgiving or any holiday feast. Most poultry benefits from brining, but for turkey (especially the breast) it is essential. Brining can add up to 10 percent moisture to turkey meat, which can be the difference between succulent and desiccated. A word of warning: to help heat circulate freely around and through the bird it is important to spoon the stuffing into the internal cavity loosely.

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