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Post by Ron Wednesday on Nov 23, 2012 16:48:37 GMT -8
Having only started eating poultry again maybe 3 years ago after a 15 year absence, I'm fairly new at preparing turkey dinner. However, I've done it a half dozen times since then, including each thanksgiving and christmas. This year was different.
BRINE YOUR FUCKING TURKEY!!
Seriously, my turkey went from not bad to unbelievable. Wonderfully spiced, tender, and juicy. Do this if you don't already.
Next, cook it less. I put the thing into a 500 oven for 30 minutes, crisped the skin, then turned it down. Whole thing done in 2 hours and evenly cooked.
Ok, I'm done, time to open wine.
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Super Sarah
Super Person
Dancer
Mildtropolis: safe from Coronavirus but the crowd will kill you!
Posts: 381
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Post by Super Sarah on Nov 23, 2012 22:27:38 GMT -8
Omg did you make Alton Brown's recipe? That's what I did... Brine, blast and accept the compliments ;D
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Post by Tulley Kennedy on Nov 24, 2012 0:22:25 GMT -8
We've been brining for years with great results. This year we did a new technique along with the brining - spatchcocking the turkey. Worked really well for us with our small (I believe 14lb) bird, but if we got a bigger one not sure it would have fit.
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