Thursday, November 26, 2009

Iron Chef Jose Garces Brines And Deep Fries His Thanksgiving Turkey

jose garces and family at thanksgivingDeep frying a brined turkey can be ill advised.

But not for Iron Chef Jose Garces.
Though he is almost always called on to help with the Thanksgiving cooking, Garces celebrates the holiday with his family and three other couples, rotating homes each year. This year's festivities are being hosted at the Garces home in Philadelphia.

Nominating himself to cook the turkey, Garces brines his bird for 24 hours, then forgoes roasting for deep-frying, a method he believes is the best way to cook it.

"It locks in all the juice and flavors and cooks in much less time."


Garces also gets Mamita involved. He tasks her with making the chicken-liver stuffing, empanadas and sweet corn humitas, which are essentially tamales filled with cheese and a creative, flavorful substitute for cornbread.

To pull everything off, Garces tries to "prepare as much as possible the day before, and delegates the work. If you can learn to do that, then you'll have time to enjoy your family and friends, which is the most important part of Thanksgiving and the holidays."
No big deal.

You check out his recipe for a deep fried brined turkey here.

He's also got a Thanksgiving feature in Food & Wine from 2008 with a ton of recipes (like chorizo corn bread stuffing).

Take advantage.

Happy Thanksgiving!

Related:
Iron Chef Jose Garces has much to celebrate this Thanksgiving [ USA Today ]
A Chef's All-American Thanksgiving [ Food & Wine ]
Jose Garces's Thanksgiving Fiesta [ Food & Wine ]

[ Photo via Food & Wine ]

No comments: