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What's Up Magazine

The Bird

Nov 21, 2013 02:57PM ● By Cate Reynolds
Well, it’s here. Thanksgiving is upon us. And while we could have provided standard Thanksgiving recipes, we decided to go in a different direction. We think you’ll benefit more from some tips, tricks and time-savers to keep you from going crazy on Turkey Day. Executive Chef at World Cafe Live, Michael Schick weighs in with some expert advice. First up, the bird. Nothing is more important than the turkey. Schick recommends brining that baby. “Not only does turkey brining help add great flavor, it can also help lock in moisture during the cooking process,” said Schick.

Michael Schick’s Turkey Brine

3 cups apple cider or apple juice
2 gallons warm water (around 115 degrees)
3 Tbsp. rosemary leaves
2 Tbsp. chopped sage leaves
5 cloves garlic, minced
peel of 2 large oranges
peel of 1 large lemon
1 1/2 cups kosher salt
1 cup white sugar
8 bay leaves
2 Tbsp. whole black peppercorns.


Pour all ingredients into a large container or bowl and stir with a whisk to dissolve the sugar and salt. Put your thawed turkey into a large brining bag. Pour the brining solution into the bag and seal. Store refrigerated for at least 18 to 24 hours before your planned cooking time. Rotate, turn and even gently massage the brining bag with the turkey to help make sure every inch gets the same treatment and flavor. Once you’re ready to cook, remove turkey and rinse gently under cool water to help remove any brine remnants. Pat dry and begin cooking the turkey as normal.

Note: Many recipes recommend using cold water to brine. I’ve always found it best to use warm water to help open the pores of the meat/poultry in order to allow for maximum brine flavor.

The Prep

The Sauces and Stocks

The Sides

--Kim Cooper--