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Many occupational hazards of adult life will be greatly alleviated by
massage:
- aching back and shoulder after a long office stint
- exhaustion or overstrained muscles from physical labor or excessive
exercise
- circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!
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Roast Turkey
| Recipe courtesy Alton Brown |
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1 (14 to 16 pound) frozen
young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients,
except ice water, in a stockpot, and bring to a boil.
Stir to dissolve solids, then remove from heat, cool to
room temperature, and refrigerate until thoroughly
chilled.
Early on the day of cooking, (or late the night before)
combine the brine and ice water in a clean 5-gallon
bucket. Place thawed turkey breast side down in brine,
cover, and refrigerate or set in cool area (like a
basement) for 6 hours. Turn turkey over once, half way
through brining.
A few minutes before roasting, heat oven to 500 degrees.
Combine the apple, onion, cinnamon stick, and cup of
water in a microwave safe dish and microwave on high for
5 minutes.
Remove bird from brine and rinse inside and out with
cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat
dry with paper towels. Add steeped aromatics to cavity
along with rosemary and sage. Tuck back wings and coat
whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for
30 minutes. Remove from oven and cover breast with
double layer of aluminum foil, insert probe thermometer
into thickest part of the breast and return to oven,
reducing temperature to 350 degrees F. Set thermometer
alarm (if available) to 161 degrees. A 14 to 16 pound
bird should require a total of 2 to 2 1/2 hours of
roasting. Let turkey rest, loosely covered for 15
minutes before carving.
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