Turkey Tips from Loring Kitchen and Bar

2:45 PM, Nov 23, 2010   |    comments
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GOLDEN VALLEY, Minn.-- The Loring Kitchen and Bar's Executive Chef Junji Umezu joined us today to share some timely turkey prep tips.

Here's what he mentioned this morning:

* Use fresh ground pepper and dry seasonings, if dry herbs are older than six months, toss and buy new. 
* Truss the bird to keep cooking of meat even as to not over cook exposed legs. 
* Use aromatic herbs and vegetables as a base the bird sits on while roasting. 
* Don't use a turkey at all, instead try using small Cornish game hens. You can serve one per person. 
* Brine the bird overnight.

The Loring Kitchen and Bar is located across from Loring Park in Minneapolis. The restaurant is open Thanksgiving Day.  For more information or reservations, call 612-843-0400 or visit www.loringkitchen.com.

Loring's Turkey Brine

Water 6 qts
¼ C sugar
¼ C sea or kosher salt
1 oz thyme
1 oz parsley
1 tsp whole black peppercorn
6 bay leaves

Bring to boil.

Loring's Cranberry and Brandy Sauce

Frozen cranberries 3 cups
Orange juice and zest of two oranges
Brandy ¼ cup
Sugar 2 cups
Water 2 cups

Cook on at 250 degrees until cranberries are cooked through 1-1 ½ hours. Chill at least two hours prior to serving.

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