Ready to serve a Thanksgiving turkey as juicy and flavorful as a dish from one of Louisville’s top chefs? These tips and tricks from Seviche‘s Chef Anthony Lamas guarantee a tender, flavorful turkey that’ll make this Thanksgiving a holiday to remember.
Chef Lamas, a farm-to-table pioneer is also a three-time James Beard Award semi-finalist and seasoned TV personality, having served as judge and competitor on shows like Bar Rescue and Beat Bobby Flay.
His brine recipe will take your holiday meal to the next level with a perfectly juicy, seasoned bird. Read on for his essential tips and ingredients!
Chef’s Tip: The Perfect Thanksgiving Turkey Brine
The longer you give the bird and skin to dry, the better it will brown. Drying it overnight is best!
Before roasting, frying or smoking, take the turkey out of the brine and place it on a rack for at least a couple of hours. Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed. You can place the roasting pan in the refrigerator.
Thanksgiving Turkey Brine Ingredients
2 gallons of water
1 cup salt
1/2 c pure cane sugar
1/4 c whole peppercorns
6 cloves garlic
2 roughly chopped poblano peppers
2 lemons (zest and juice)
2 oranges (zest and juice)
2 limes (zest and juice
2 Tablespoons crushed chilies
1/4 cup sliced fresh celery
2 carrots sliced
3 fresh sliced shallots
1 fresh leek sliced
1 Tablespoons juniper berries
Fresh rosemary
Fresh thyme
This article appears in Nov 4-19, 2024.
