Step by step photo instructions to roast the perfect Thanksgiving and Christmas bird
20 November 2012 12:39 PM | Updated 26 Feb 2016
By Yvonne Ruperti
Image 1 of 10 | Image credits: Yvonne Ruperti
Step 1 MAKE THE BRINE | Turkeys are notorious for cooking up dry as cardboard. Soaking the turkey in a mild salt solution before cooking will not only make for a juicier turkey, but it will help to safeguard against dry meat in case the bird is accidentally overcooked. Make sure to check the label of your turkey, or ask the butcher first, to make sure that the bird hasn’t already been brined, or 'treated' (some are, in which case, skip the brine step). To make the brine, whisk 1/4 cup fine salt into 8 cups water until dissolved.
Image 2 of 10 | Image credits: Yvonne Ruperti
Step 2 REMOVE THE GIBLETS AND NECK| Check both ends of the bird and pull these out. Save and refrigerate them for making the gravy later on. The neck, heart and liver, will add a ton of flavor to the gravy.
Pek Kio Market and Food Centre is home to some seriously dedicated hawkers, many of whom inherited the stall from their parents and continue to keep those precious food memories alive. Here are some of our favourites