Hal's perfect Thanksgiving turkey

Local chef and owner of award-winning east Nashville restaurant Lockeland Table, Hal Holden-Bache, has so graciously curated two of his favorite turkey recipes – just in time to impress your friends and family at Thanksgiving.

Below, find chef Hal's turkey brine and turkey stock recipes, and don't forget to send us some pictures if you try them out!

Reasons for brining a turkey, from Chef Hal:

• Juicier meat – the salt in the brine causes the turkeys muscles to absorb and retain more water. The meat becomes more tender due to the salt, breaking down some of the muscle proteins and relaxing the meat structure 
• Evenly seasoned meat – The brine carries salt and aromatics deep into the turkey and not just on the surface .
• Better browning – The turkey gets more crisp with golden skin.
• Flavor – Using the brine with herbs and spices will help the turkey have background notes that enhance its natural flavor.

Turkey Brine Recipe

For one bird (12-16 pounds)

Ingredients:

• 1 gallon water 
• 1 cup kosher salt 
• 3/4 cup brown sugar 
• 2 tablespoons black peppercorn 
• 2 tablespoon allspice berry 
• 2 tablespoons Juniperberry 
• 5 cloves 
• 6 Bay leaf 
• 1 white onion, quartered 
• 3 cloves of garlic smashed 
• 1 orange, sliced 

Directions:

Bring all ingredients above to a boil, then simmer for 20 minutes. 

Turn off the heat and add fresh herbs to percolate/brew for 20 minutes. [If you would rather use dry herbs, add them at the beginning before the boiling process.] 

• 10 thyme sprigs 
• 6 Rosemary springs 
• 10 oregano sprigs 
• 5 pounds ice 

Add the ice after the 20 minutes of resting time with herbs to cool the brine down. You would never want to pour hot brine over your raw turkey. 

Once ice is melted, strain the brine through a sieve and keep refrigerated until ready to use. 

To brine the turkey: 

Remove the giblets and set aside for gravy making. Submerge the bird completely in the cool brine using a brining bag, large pot or a food safe bucket. Refrigerate overnight for at least 18 to 24 hours. 

After brining: 

Remove the turkey from the brine and pat dry with paper towels. This step will help crisp the skin. 

Leave turkey at room temperature for one hour, this will help the meat cook more evenly and reduce cook time slightly. 

Season, roast, smoke or fry turkey as desired. 

The day after Thanksgiving...YOU'RE NOT DONE YET!

Once you've carved all the meat from the turkey bones and carcass, it's time to make turkey stock!

From chef Hal:

I like to use our leftover turkey meat with this stock and make dumplings. A play on chicken & dumplings. Shall I share my dumplings recipe???

Turkey Stock Recipe:

Ingredients:

• Turkey carcass
  • All the bones, skin, bits and giblets you haven't used already
• Aromatics
  • 2 onions, peeled & quartered
  • 2 carrots, rough chop
  • 2 celery stocks, rough job
  • 4 garlic cloves, smashed
  • 4 sprigs each of fresh parsley, thyme, and rosemary
  • 4 Bay leaves
  • 1 teaspoon peppercorns
• Water
  • Enough to cover everything by 2 inches; about 4-5 quarts

Directions:

Break down the carcass, crack the bones, so they fit in your stockpot to release more surface area for flavor to develop.

Add veggies and aromatics.

Add cold water to cover everything by 2 inches.

Bring to a simmer and continue simmering, uncovered for 3 to 4 hours.

Skim off impurities and fat occasionally.

Allow to cool before straining.

Strain and cool.

Refrigerate, label and use soon or freeze.