To brine or not to brine
 

Last year I smoked the turkey, no brine, it was awesome. This year I'm going to stick it in the oven because I'm lazy.

What would you do?

This was sent to me by Jeremiah Tower's Nephew. Jeremiah was one of the originators of "nouvelle cuisine" back in the early 70's along with Thomas Keller, Wolfgang Puck and Alice Waters. It's very good, in fact Jim (lowyder993) made it one year and I think he liked it.

"o Well, I brine it first, two days before. Submerse the turkey in water with about three cups of sea salt. Has to be sea salt. Then let it sit uncovered in your fridge overnight before cooking...

For even cooking, don't stuff the bird. It slows things down. You'll need a pan rack to keep the turkey out of its juices. Cook at 425-450. Start bird with it's back up for one and a half hours, On it's sides for an hour each. Then finish breast up. At each rotation, slather the bird with butter and thyme.

The roaster pan should have broth, celery, onions, garlic and carrots. And a whack of vermouth, if you got it. And some thyme. That's for the homemade gravy later on.

The Stuffing actually goes under the skin. So careful not to pop a hole in it, separate the skin from the breast with the dull end of a cooking spoon. Then down onto the legs and thighs if you can. Just be careful not the tear the skin...

The prosciutto stuffing is merely fine-minced proscuito, garlic, thyme and softened, unsalted butter. Mix it together and spoon it up under the skin, Then spread it out from outside the skin, getting it down onto the legs if you can.

The brining may sound like a sick amount of salt to use. That's what I thought too. But all it really does is seal the turkey meat, curing the outside. That and cooking on a rack makes the whole damn bird crispy. It also takes some of the gamey taste off the dark meat.

Save your gizzards, necks etc to make turkey broth. This is what I put in the bottom of the turkey pan with the vegetables. Maybe a cup and a half. But make sure they never dry out, so add stock as needed during the cooking period.

Your cooking time is greatly reduced by rotating the turkey and the fact that it doesn't have stuffing IN it. Do the stuffing in a separate bake pan. Use turkey broth instead of water, so make alot of it. After cooked mince up some of your giblets to add to your stuffing. It will taste like it was cooked inside the bird.

When the turkey's done, take it out of the pan. Skim the roasting pan fat and then process the veggies through a food mill or processor, put them back in the pan with giblets and a shot of vermouth and some turkey broth. Mix down, then add some corn starch to thicken it up.

Happy Holidays, Man!"

If you brine it don't forget to dry it off real well both outside and inside.

Wet birds in the oven make steam which dries them out.

Here's pics when I did it. The brine....

http://forums.pelicanparts.com/uploa...1416962703.jpg

The turkey with stuffing under the skin....

http://forums.pelicanparts.com/uploa...1416962767.jpg

The finished product.....

http://forums.pelicanparts.com/uploa...1416962837.jpg

no brine. i'm over it.

i think unbrined meat has a better texture. YMMV

salt..and herbs..under the skin, over the skin, everywhere. wrap with plastic and let it sit. it works awesome.

I follow the Gordon Ramsay Christmas turkey recipe. Cover the bird with a lemon/butter/garlic/parsley mixture. Stuff the carcass with 2 onions and 2 lemons. Add salt and pepper.
Cover bird with bacon strips and place in oven @425 for 15 minutes. Lower temp. to 350 and cook until done.
I've used this method a few times and every time it came out great.

^larding!

I am planning a dry brine that will be rinsed off prior to cooking. Bird will also be patted dry before adding spices. The problem I have is that my wife is lactose intolerant, so no butter and herb rubdown (of the bird). Considering bacon fat or duck fat as substitutes for butter.

That is brining too

"Dry Brine" or a rub

SmileWavy

I will take a trick from beijing duck. I am brining the turkey, then I will hang it to dry under a fan for 2014 hours while painting the skin.

I don't actually like turkey, so the main dish I'm making for me is a honey marinated pork belly.

I brine it.

Then deep fry it. A 10 lb. bird takes 33 minutes.

Most turkeys (unless you shot it or bought a primo bird) have been injected or soaked in a solution. The "dry brine" thing works well, let the bird sit uncovered in the fridge for a day.

My wife does the finest Turkey, inside dressing, & gravy ( don't fergit them mashed taters)....scuse me...I'm drooling on the keyboard......even better than moms. Stick it in a "brown N bag" (mom didn't have those) all rubbed down with butter & spice stuff....and have at it.

Turkey without dressing is a criminal offence around here. My heart can take it.:D

I buy a natural turkey ( nothing added) and I brine overnight. I have had great results using this method over the years. I do rinse off and then dry the bird prior to cooking.

Brine shmine... soak the bird in tequila!




Put some tequila on the turkey too :p

http://i800.photobucket.com/albums/y...ps90q84b8d.jpg

Brined turkey hanging in the garage, under a fan, being painted with honey, agave, vinegar, soy sauce.

I better start to defrost the bird!

Brine, even if you smoke the turkey. We're roasting which will be brine, spatchcock, and roast on a rack above the stuffing in a pan below. Best method I've ever tried.

I made a many peking duck, great idea Peking Turkey, Love it