The Head Chef of Cibo Matto at The Wit Hotel, Evan Percoco stopped by the studio today to help you make your Thanksgiving meal more simple.
He gave us some great Turkey Tips and shared his great Turkey Brine Recipes:
1 gallon Water
1 cup Kosher salt (stay away from salt fortified with iodine)
one-half cup sweetener (sugar, brown sugar, molasses, honey, maple syrup)
Place water in a large pot, bring to a boil. Dissolve salt and sweetener. Cool before adding desired protein. Place desired protein in appropriate sized container, cover with chilled brine and refrigerate 1 to 24 hours depending on size of the protein. Remove from the brine and air dry. Cook using desired cooking technique. Discard brine after using.
Whole chicken 10 to 24 hours
Chicken pieces 2-4 hours
Whole Turkey 12 to 48 hours
Turkey breast 8 to 24 hours
Pork loin 24 to 72 hours
Pork chops 2- 12 hours
Small sized proteins, Zip lock bags
Medium sized proteins, Cambro or Tupperware
Large sized proteins, food safe wash tubs, coolers
Note: Make sure the container fits in your refrigerator
The Wit's Turkey Brine:
1 gallon Water
1 cup Kosher salt
one-half cup maple syrup
1 oranges sliced
1 lemon sliced
40 black peppercorns
10 whole cloves
2 to 4 cinnamon Sticks
10 cloves of crushed garlic
1 bunch Thyme
5 bay leaves
In a large pot, bring water to a boil, Add all ingredients to the water, turning off the stove. Let these ingredients steep together at room temperature. Do not strain but chill the brine before adding it to the Turkey. Place Turkey in a large container that will fit in your refrigerator. Brine the Turkey 24 hours prior to cooking There are so many variables when cooking a turkey. Frozen or fresh, stuffed or not stuffed, is your oven calibrated correctly. How long will my 20-pound turkey take to cook.
If making Turkey isn't your thing, you can always left Chef Evan do it for you! Order Chef Evan's Fake Out/Take Out Thanksgiving To-Go Menu and make your Thanksgiving planning even simpler! Call The Wit to order at 312-239-9588 prior to November 17th !!!
Thanksgiving To-Go Menu
Maple Brined Oven Roasted Turkey :10 to 12 pound whole turkey brined in maple sea salt stock for 24 hrs, then gently roasted w/ province maple glaze; served with cranberry chutney.
Hazelnut Wild Mushroom Stuffing: Roasted hazelnuts, wild mushrooms, winter herbs, roasted garlic, Texas toast, and moistened with a turkey brown stock.
Boniato Sweet Potato Mash: Boniato simmered in a soft coconut brine and whipped with grated palm sugar, shallots, then topped with chili candied pecans.
Goose Island Root Beer Glazed Root Vegetables: Parsnips, carrots, and turnips braised in a ginger stock, then glazed with a Goose Island Root Beer butter reduction
Sauteed Haricot Vert and Pickled Red Onions: Sauteed French green beans and pickled red onions in garlic herb butter
Caramelized Pumpkin Bread Pudding: rum cranberries, candied hazelnuts and pepitas
$300.00 plus tax
Have a Complimentary Tasting of the Thanksgiving-To-Go Menu at the Wit!
Wednesday, Nov. 9th from 4pm - 6pm
For more information: http://www.thewithotel.com/the-attractions/state-and-lake.php
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