ImTheCaptain
I disagree with you
says serves 4-6...have people scaled this up or does it reasonably serve 6 people?
Well, it's that time again. Anyone plan on trying a new dish this year?
i'm going to try brining my turkey this year. my previous 6 turkeys have all been good to great without it but thought i'd give it a shot to see if it matters. previous turkeys have ranged from local farm raised to butterball; i'm guessing it would affect farm turkeys way more than the butterball.
We use Alton Brown’s brine recipe and it’s great.
Tom Colicchio has been pretty vocal about not brining.
dry-brined (essentially drying the bird as much as possible with paper towels, coating in salt, and letting it sit uncovered in the fridge for a day or 2) and spatchcocking are the way to go if cooking in the oven. skin is super crisp, it cooks way quicker and evenly.
Did you spatchcock it before dry brining or after? And do you do the compound butter under the skin thing? If so, before dry brine or after?
I'm team no turkey
says serves 4-6...have people scaled this up or does it reasonably serve 6 people?
I spatchcock before. I usually brush vegetable oil on the skin and maybe add some dry herbs before sticking in the oven. I think if you put it under the skin you don't get the really crisp stuff, which is what I'm after. especially since butter has water in it.
Here's the recipe/method. Works like a charm.
https://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html
Ha, we are both serious eats fans obviously. I was thinking about trying this, which is why I asked.
https://www.seriouseats.com/2014/11...utter-roasted-turkey-thanksgiving-recipe.html
Ha, we are both serious eats fans obviously. I was thinking about trying this, which is why I asked.
https://www.seriouseats.com/2014/11...utter-roasted-turkey-thanksgiving-recipe.html
seems like one could do two birds at the same time using this method?
thinking about doing two 10 pounders instead of one 18
I wrap the turkey in bacon before I cook it. There is nothing on earth that compares to the taste of that bacon when the turkey is done.
dry-brined (essentially drying the bird as much as possible with paper towels, coating in salt, and letting it sit uncovered in the fridge for a day or 2) and spatchcocking are the way to go if cooking in the oven. skin is super crisp, it cooks way quicker and evenly.
We use Alton Brown’s brine recipe and it’s great.
Tom Colicchio has been pretty vocal about not brining.
The in-laws are having us try a Thanksgiving tofu meal this year thanks to their new dietary needs. Anyone want to trade?