Bake the Perfect Chicken, Turkey or Pernil (Pork Shoulder-Ham)

It's that time of year again when we start planning how to roast the perfect turkey or pernil (ham or pork shoulder) for the upcoming holidays. We're always looking for recipes that will help us achieve delicious, tender, and juicy meat. Today I baked a chicken, but if you're wondering how to prepare the perfect turkey or pork shoulder, the following instructions and links will be helpful.

Leer Pollo Horneado Perfecto en español aquí.

Brining is my favorite and recommended way to roast chicken, turkey, and ham. When meat is brined, it comes out tender and moist on the inside while being crispy and nicely browned on the outside. Every time I bake chicken, I prefer to brine it because the outcome is a great-tasting baked chicken, just like the one you see in the photos. Before I share my favorite baked-brine chicken recipe, I want to provide some information on roasting a turkey and ham because I know you'll need it soon. If you haven't tried brining before the big turkey day, I recommend practicing with a chicken first and making a pre-Thanksgiving dinner. While you're at it, you might want to try my herbed brown gravy recipe it's delicious! 

I recommend you also read Time for Barbecuing and Brine for Turkey and Pernil, where you will find Mari's Brine Recipe.

What is brine and where is the recipe? You can find my brine recipe here with additional helpful information: Mari's Brine.

How long to Brine?:

Whole Chicken (4 to 5 pounds) 5 hours or 1 day - full day recommended.

Turkey Breast (4-5 lbs.) 1 - 2 days

Whole Turkey (12 -14 lbs. 1 - 2 days

Pernil / Ham (10-14 lbs.) 1-2 days

Instructions and Notes: 

a) The meat, in this case turkey or pernil, must be completely submerged in water with salt. A very large pot or kitchen bucket will make a great container.

b) 1/4 cup of salt for every 2.5 liters (10 cups) of water that is needed to cover the meat.

c) My variation on the flavor of brine for Thanksgiving and Christmas is that I add a packet of Sazón Goya with coriander and annatto for every 2 liters of water. I also add more garlic and oregano along with all the other ingredients to make it more Dominican flavor delicious.

d) Before baking remove Chicken, turkey, or pernil from the brine and discard the water. There is no need to add more seasoning. Trust me the bird has absorbed all the flavors and will taste delicious.

e) Bake covered over a rack, and then leave uncovered for the last 30 minutes to brown and crispy on the outside. Cooking time varies depending on the type of oven and temperature you set it to cook. I set mine to 325°F (165 °C) this way it cooks slowly and evenly.

How long to bake a turkey or ham @ 325°F (165 °C) 

Turkey 

Pounds:		8  LBS	12  LBS	14  LBS	18 LBS	20  LBS	24  LBS
Time in oven without stuffing	2 hours 45 mins		3 hours	3 hours 45 mins	4 h 15 mins	4 hours ½	5 hours
Time in oven with stuffing	3 hours		3 hours y ½	4 hours	4 hours  ½	4 hours 45 mins	5 hours 15 mins

*(1 kilo = 2.2 lbs)

Ham, Pork Shoulder  (Pernil) 

Pounds:		8-10 lbs.	12 -14 lbs.	16-18 lbs.	20-24 lbs.
Time in oven	4 hours½		4-5 hours	5-6 hours	6- 7  hours

Mix all the herbs and spices together in a pot, follow the mixing instructions, and in goes your bird.  As easy as it sounds and there is no need to get your hands greasy with butter or seasoning, the salt water does it all for you. The sugar and honey in the brine help your meat to brown naturally with an appetizing color.

Bake the Perfect Chicken

You'll Need:

1 chicken (3.5 - 4.5 lbs.)

Mari Brine recipe

Instructions for perfectly baked chicken:

1. The night before baking prepare brine as directed. If you still haven't saved it, get my brine recipe here: Mari Brine.

2. Submerge the thawed chicken in a brine, cover it, and place it in the fridge.

3. On the next day, remove the chicken from the liquid and place it on a baking tray. Preheat the oven to 375°F (190°C) and bake the chicken with the breast side up for 1 hour and 40 minutes. Cover the tips of the thighs with aluminum foil once they turn golden brown to prevent excessive browning. Leave the chicken in the oven until it is golden and fully cooked to your liking. Note: If you are cooking a Pork Shoulder or a Turkey, I recommend baking it covered until the meat is tender; this will save you time and ensure thorough cooking inside. The temperature for both should be 325°F (190°C).

4. Before serving, let the chicken rest on the baking tray for 15-30 minutes to allow the juices to be absorbed. Some people cover it with aluminum foil, but I prefer not to cover it to maintain crispy skin. After the resting time, transfer the chicken or turkey to the serving plate. Enjoy your meal!

Notes:

a) In step #3: When preparing a Pernil (Pork Shoulder or thigh) or turkey, I suggest baking it covered until the meat becomes tender. This not only saves time but also ensures thorough cooking on the inside. Maintain a temperature of 325°F (190°C), and the tenderizing process may span 3-6 hours, contingent on its size. To assess tenderness, simply poke the meat with a fork; if it easily penetrates in and out, it's tender enough to uncover. Proceed to bake uncovered until achieving the desired browning.

b) If you're not using a rack to elevate the chicken, it won't brown underneath. What I recommend is as follows: bake it with the breast side up for 50 minutes, flip the breast side down and bake for 20 minutes or until it browns, and finally, turn it back with the breast side up and bake for another 15 to 30 minutes or until it is fully cooked to your liking. The cooking time varies depending on the chicken's size; refer to Better Homes and Gardens: How long to cook my chicken? Better Homes and Gardens for delicious results: How long to cook chicken.

By the way, don't forget to grab a copy of my E-book Holiday Cakes for yourself and as a gift for a friend. I've included some amazing cake recipes that are sure to delight your family during the holidays. 

Happy baking!

Time for Barbecuing and Brine for Turkey and Pernil (Ham)

Here you will find the recipe for Brine to Roast and Bake Perfect, Juicy, and Flavorful Chicken, Turkey, or Pernil (Pork Leg).  In addition to this post, we highly recommend you also read Bake the Perfect Chicken, Turkey, or Pernil to ensure culinary success in your baking endeavors.

 

It's time to enjoy with family and prepare delicious barbecues. In the United States, we celebrate Independence Day on July 4th, and traditionally, this date is associated with fireworks, barbecues (BBQ), picnics, and family gatherings. That's why this post is dedicated to that day and to all the hot days when we like to cook light and easy-to-prepare dishes, but also, I have shared a great method to bake the perfect Turkey for upcoming festivities so read on.   

Receta de Salmuera para Pavo y Pernil. 

I've taken a short break from indoor cooking and have been grilling almost daily. I've made roasted chicken, hot dogs, beef and chicken skewers (my favorites!), chops, burgers (also favorites), fish, and ribs. Oh, I also love toasting casabe and ripe plantains (yellow plantains) on the grill—they turn out delicious! 

In today's post, I won't provide a specific recipe because grilling is all about experimentation with various marinades, and of course, avoiding overcooking. Instead, I'll share valuable tips that have significantly enhanced the flavor of my grilled meats. Over the past three weeks, I've seized the opportunity to refine my grilling techniques, and now, my roasts rival those of my husband, proclaimed "The King of the BBQ" at home.

Shish Kabobs

Kabobs are a breeze to prepare, requiring minimal cooking time—around 12 to 15 minutes—similar to chicken breasts and fish. The versatility of kabobs shines as you can experiment with different vegetables, cuts of meat, and marinades. To ensure even cooking of both meat and veggies, it's crucial to cut everything into uniform sizes. Personally, I marinate the 1-inch meat cubes the night before using a flavorful Dominican Sazón (seasoning). It's worth noting that Dominican sazón, is all natural ingredients, and isn't a spicy seasoning.

The following day, assembling and grilling the kabobs is a swift process. Opt for a clean, oiled grill to prevent sticking. For an added burst of flavor, brush the kabobs with BBQ sauce just before removing them from the grill—this step is entirely optional.

Are you in a hurry to BBQ a Chicken?
A way to prepare grilled chicken quickly is by steaming it in a pressure cooker for 15 minutes or in a regular pot for 30 minutes. Then all you have to do is place in the grill to brown and finish cooking.

Brine

On the topic of enhancing tenderness, moisture, and flavor, consider employing the technique of brining. Whether it's ribs, chicken, or chops, leaving the meat in brine overnight ensures optimal results. If time is a constraint, even an hour of brining before cooking can make a significant difference. This method is versatile and extends to Turkey and ham (pernil) preparation during Thanksgiving and Christmas before oven baking. The result? Crispy on the outside, moist on the inside chicken that is sure to delight. It is easy, hassle-free and best of all there is no need to get your hands greasy with butter or seasoning, the salt water does it all for you. The sugar and honey in the brine help your meat to brown naturally with an appetizing color.

How Long to Brine?

The longer you leave the meat in brine, the saltier it will become. With the recipe I'll provide below, you don't have to worry because it doesn't require much salt and can last up to two days. After placing the meat in the container, you should refrigerate it until you're ready to cook. For more information on baking a turkey or ham (pernil), you can read: Preparation of Turkey and Pernil.

The list specifies the minimum time the meat should stay in brine, but it's better if it lasts for 24 hours.

A whole chicken (4 pounds) 4-12 hours

Chicken pieces 1- 2 hours

Whole turkey 1-2 days

Ham (pernil) 1-2 days

Turkey breast 5-8 hours

Pork chops or Ribs 8-12 hours

Chicken in brine

Pernil (ham- Pork Shoulder) in brine

Mari’s Brine

Desiring tender, moist, and flavorful ribs, chicken, and chops? Brining holds the key. I recommend leaving the meat in brine the night before. This technique can also be applied to turkey and ham (pernil) for Thanksgiving and Christmas, ensuring a succulent result when baked in the traditional oven. The outcome? Chicken that's wonderfully crispy on the outside and delightfully moist on the inside.

Ingredients:
8-10 cups water enough to cover the meat
¼ cup salt  or ½ cup Kosher Salt
2 Tablespoons brown sugar
1 teaspoon black pepper
5 cloves garlic (crushed) more if you like 
3 teaspoons oregano - more if you like
3 Tablespoons honey or maple syrup
2 teaspoons mustard
½ cup sour orange or vinegar 

Herb of your choice (e.g., thyme, Rosemary, coriander etc.)

Instructions:

1. In a small pot, mix the salt, sugar, and honey with a bit of water. Heat until dissolved.

2. Combine the salt water with the rest of the ingredients in a larger container.

3. Submerge until fully covered the chicken or other meat preference in the seasoned water, cover, and refrigerate for 1-2 days.

4. When ready to bake, remove the meat from the brine, drain, and discard the salty water.  There is no need to add more seasoning. Trust me the bird has absorbed all the flavors and will taste delicious.

5. Bake or roast the meat as usual, keeping in mind that marinated meats cook faster. For turkey and Pork Shoulder (Pernil), I suggest baking it covered until the meat becomes tender. This not only saves time but also ensures thorough cooking on the inside. Maintain a temperature of 325°F (190°C), and the tenderizing process may span 3-6 hours, contingent on its size. To assess tenderness, simply poke the meat with a fork; if it easily penetrates in and out, it's tender enough to uncover. Proceed to bake uncovered until achieving the desired browning.

Yield: This recipe, as is, is for 3-5 pounds of meat (1.5-2 kilograms). For more pounds of meat, double or triple the ingredients.

Notes:

a) For every additional ten cups of water you use, add ¼ cup more salt.

b) For a turkey or ham (pernil) weighing 12-15 pounds, I use 3/4 cup of salt and 7 liters of water—generous enough to cover the meat.

Chicken Kabobs with Arroz Frío (Cold Festive Rice), corn, and roasted ripe plantain.

Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you. - Luke 6:38

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How to Brine Turkey