Holiday & Christmas Classics: Brined Roasted Turkey - Not as hard as you think
I know that you will all be annoyed with me saying this by now but the best and safest way to determine if something is cooked is to get yourself a food temperature probe! A lot of professional kitchens will use something like a hypiglas which isn't necessarily uber expensive but is likely to last a lot longer than a cheaper alternative. This is a good cheaper alternative. It is very easy to find temperature guides online for different foods but a good rule of thumb is 75 ° C which is taught under basic food hygiene and safety courses. I can't remember if I have spoken about Fallow before? They are an amazing restaurant in London and its head chefs started an AMAZING youtube channel they have a short video on brining a whole roast chicken and a longer video and since I started brining my meats, I haven't gone back. For a Turkey we want to use a 7% brine so for example 100g salt to 1000ml/1litre water. For more info watch their videos I have linked....
