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alright tcg martha stewarts. what's your turkey tidbits and how-to's.
- Thread starter Yaj Yak
- Start date
- Replies 184
- Views 5K
I usually get one or two free from our works and then buy a couple while they are cheap. Toss a couple in the freezer and cook a couple. I grill or smoke one and do one in the oven.
Spatchcocking works well and is easy.
If I am cooking the entire bird, I make a compound butter with rosemary, thyme and sage chopped up and mixed in with a stick or two of room temp. butter. Then I roll the butter up in plastic and put it in the fridge until I'm ready to use it. I soften it again and then push it up UNDER the skin. Once you get it under the edge of the skin, you can push from the outside to get it up further. Then push from the inside to lift more skin and repeat. Try to spread it around evenly without ripping the skin. Seasoning under the skin lets the seasonings get into the meat compared to it being blocked by the skin. Adds a lot of flavor to the meat. I have done it on top of and under for comparison and my guests all prefer the under the skin seasoned bird.
Spatchcocking works well and is easy.
If I am cooking the entire bird, I make a compound butter with rosemary, thyme and sage chopped up and mixed in with a stick or two of room temp. butter. Then I roll the butter up in plastic and put it in the fridge until I'm ready to use it. I soften it again and then push it up UNDER the skin. Once you get it under the edge of the skin, you can push from the outside to get it up further. Then push from the inside to lift more skin and repeat. Try to spread it around evenly without ripping the skin. Seasoning under the skin lets the seasonings get into the meat compared to it being blocked by the skin. Adds a lot of flavor to the meat. I have done it on top of and under for comparison and my guests all prefer the under the skin seasoned bird.
so i cant find my notes from when i smoked 2 breasts lsat year. i thought i might have put them in here as they arnt saved on my desktop folder.
soooooooo
give me an easy brine for 2 breasts that i plan on injecting with Tony chacheres butter and some sort of herb/garlic rub to then smoke.....
soooooooo
give me an easy brine for 2 breasts that i plan on injecting with Tony chacheres butter and some sort of herb/garlic rub to then smoke.....
How to Dry-Brine
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.
Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast using one of our turkey recipes, omitting any additional salting steps called for in those recipes.
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Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.
Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast using one of our turkey recipes, omitting any additional salting steps called for in those recipes.
How to Brine a Turkey for Thanksgiving
Everything you need to know about brining your turkey for Thanksgiving.
Traditional Versus Dry Brine—Which Is Better?
I vastly prefer dry brining. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.
Adding baking powder to a dry brine can also improve your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them to crisp and brown more efficiently, it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts.
I vastly prefer dry brining. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.
Adding baking powder to a dry brine can also improve your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them to crisp and brown more efficiently, it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts.
The fuck. Lol I searched my screen name and it didn't tag mebut i found what you did last year also, above.
That would make sense as I didn't think it would be in that threat LOL. Thanks for finding it
