Chef Peter Hermantes from Bethlehem, spoke with one of our team members, and he let us in on one of his secrets for a moist and juicy Turkey:
1. First, brine the turkey (meaning put it in a huge pot and cover it with salt and water), and then add a bouquet garni, celery, carrots and onions to it. Let it soak for three days.
2. Remove the turkey and wash it with fresh water. Season with salt, white pepper, and chicken spices. Do this both inside and out.
3. The last part - the chef indicated the importance of this - set your oven to a 150 degrees and place the turkey in the oven for five hours. Every 30 minutes take out the turkey and marinate it with sweet paprika, olive oil, honey and a cranberry syrup. The marinating part gives it the dark golden look.
Chef Peter Hermantes Secrets For A Moist And Juicy Turkey.
Chef Peter HermantesWe, the Bethlehem Handicrafts’ team, are so proud to put the Holy Land in your hand by giving you a variety of the best and the most outstanding original Bethlehem’s olive wood carvings with the best quality made in the Holy Land.
