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.
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!
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)
|
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 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)
|
|
| 8-10 lbs. | 12 -14 lbs. | 16-18 lbs. |
20-24 lbs.
|
Time in oven
| 4 hours½ | 4-5 hours |
5-6 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!
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