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Posted

 

brining while thawing is a good idea, good trussing technique, but the color on that bird is kinda offputting. kenji's technique of putting the turkey back in the oven gets some great color:

 

 

 

Posted

Not doing anything particularly adventurous with my turkey this week, except I'm going to try a method in a Thomas Keller recipe that calls for air drying in the fridge after an overnight brine for 24 hours before roasting.  It's supposed to produce a crispier skin.  Anyone ever try that?

Posted
Just now, South Austin said:

Not doing anything particularly adventurous with my turkey this week, except I'm going to try a method in a Thomas Keller recipe that calls for air drying in the fridge after an overnight brine for 24 hours before roasting.  It's supposed to produce a crispier skin.  Anyone ever try that?

I always spatchcock, but yes. It works, particularly if you take the effort to pat dry really well, including under the skin of the breast and use a wire rack.  Make sure your fridge is free of the odors of other food though, because it'll absorb them.

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Posted
5 minutes ago, TexasHooch said:

Make sure your fridge is free of the odors of other food though, because it'll absorb them.

Good tip.  Thanks, man.  It'll be in a garage fridge where we mainly store beverages.

Posted

It can be done in combination with a dry brine, or subsequent to a wet brine. I wouldn't personally do both.  The closest I've done after a wet brine is herb butter under the skin.

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Posted (edited)
1 hour ago, South Austin said:

Not doing anything particularly adventurous with my turkey this week, except I'm going to try a method in a Thomas Keller recipe that calls for air drying in the fridge after an overnight brine for 24 hours before roasting.  It's supposed to produce a crispier skin.  Anyone ever try that?

I'm dry brining in the fridge for a few days with one of the goals to be to dry out the skin, then putting a compound butter under the skin, over the skin, and all zee way around.  

Edited by dcbc
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Posted
1 minute ago, dcbc said:

I'm dry brining in the fridge for a few days in the hope to dry out the skin, then putting a compound butter under the skin, over the skin, and all zee way around.  

Keller's recipe also calls for clarified butter, but looks like just over the skin.

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