Jump to content

Recommended Posts

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.

  • Hook 'Em 1
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.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...