Quote:
Originally Posted by EarlyPorsche
Is it better to bag the turkey and also put it above its juices or let it sit in its juices? I'm thinking brining it is a good idea actually.
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bagging a bird really works. tender and juicy. the only downside it the bird doesnt get that norman rockwell, golden color. it doesnt brown, it tans.
i dont baste. i have a crappy oven. i keep opening the door of the oven and temps drop. low temp = longer cooking time for the bird = dry bird.
once the bird goes in, oven goes on lockdown. probe thermometer gives me data on the bird..