- 1. Brine your holiday meats for unparalleled juiciness
Brining for juicy chicken, pork or turkey
1 gal 1 gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2/3 cup light brown sugar
Mix brine together well with a whisk.
Place your chicken in brine for 2 hours up to overnight. Cover and store in the refrigerator.3
Remove chicken from brine and rinse chicken well. Cook as you prefer
NOTES: You can do this with turkey, as well. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight. Scale up the liquid accordingly.
- 2. Low and slow technique for a holiday roast.
How to prepare a standing rib roast. This technique replicates the long and slow cooking method used in many professional kitchens. What results is a magnificent roast, juicy red from outside to middle. The slow low temperature cooking technique prevents overcooking and shrinking the roast, avoiding a layer of brown grainy overcooked meat around the outer part of the roast.
1) Season roast liberally with salt and pepper.
2) Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast until browned, 6 to 8 minutes total . Transfer roast, fat side up, to wire rack set in rimmed baking sheet. Roast until meat registers 110 degrees, 3 to 4 hours.
3) Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.
4) Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.
5) Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, broil til top of roast is browned and crisp, about 2 minutes