CLEVELAND — Are you making the Thanksgiving turkey this year? Need some advice on how to cook the perfect meal?
You can skip the Butterball hotline because we've got you covered!
3News' Hollie Strano spent some time with Cleveland chef Rocco Whalen for some expert advice as we prepare for Turkey Day.
COOK TIME
Whalen says the turkey should take 30 minutes for every two pounds at 400 degrees.
USING BRINE
“The first thing we’re going to do is we’re going to brine a whole turkey," Whalen explained.
His ingredients:
- Orange juice: “Citrus helps navigate the bird and the fat and the tendons," Whalen explained.
- Neutral stock: “It can be vegetable. It can be beef. It can be chicken," he said. "But for me, it’s always vegetable-based.”
- Water
- Brine ingredients:
- Salt
- Pepper
- Bay leaves
- Ground ginger
- Ground onion / ground garlic
- Sugar
What's the purpose of the brine?
“We’re basically loosening up the meat in the turkey and making it tender," Whalen said.
Let the brine soak for 24-48 hours.
“This is the first step to a truthfully wonderful, tender bird come Thanksgiving, Christmas or the holiday season," Whalen said.
HEALTHIER OPTION
Looking for a way to skip all the salt? Whalen offered up his recipe for an easy marinade, which you can watch in the video below...
It uses apples, sage, parsley, honey and butter.
“That’s a 24-hour marinade," Whalen said. "Pull it out of the fridge. Let it dry off."
He said the next step is to season the turkey with options that don't contain salt -- like Mrs. Dash or lemon zest.
WHALEN'S SECRET SEASONING
In part three of Whalen's tips, he shared his secret seasoning that will help take your turkey to the next level.
It includes...
- Paprika
- Aleppo pepper
- Granulated onion
- Granulated garlic
- Sea salt
Whalen said to make sure all parts of the turkey are covered in the seasoning. Then, once the turkey is done cooking, Whalen suggests leaving it rest for 25-30 minutes.
"We’re not touching it," he said. "We’re not poking at it. We’re not prodding at it.”