Post by hisno1girl on Nov 23, 2014 18:38:57 GMT -5
I don't brine.
I rinse the bird, stuff the cavity with celery and onions.
I mix 1 stick of softened butter with S&P and place that underneath the skin that's on the breast.
I rub the entire outside w/olive oil, and a little more S&P.
Cover with foil, throw in oven, remove foil when there's about 45 minutes left of cooking time.
YOU MUST LET YOUR TURKEY REST FOR AT LEAST 30 MINUTES BEFORE CARVING. I cannot stress this enough. I think it really makes a difference. You can use that 30 minutes to make your gravy from the pan drippings or slam down one last glass of wine before starting dinner.
Brine with Williams Sonoma mix. Stuff with celery/onion/carrots. Butter under and over the skin. Salt and pepper on skin. Uncover 45 minutes before it is done.
I do not brine. I do cook it upside down, it keeps the meat much moister. If you want the nice golden color, flip it right side up for the last 30 minutes. I typically cook mine in a big roaster ran than in my oven, it keeps the oven open for other dishes.
Realllllllly?? So you don't brine, just put the bird in the oven?
I do not brine. I am lazy.
Will it still work if I brine first? That recipe sounds amazing, I may try it if I can find truffle butter. Also, I tried last year to separate the skin from the meat so I can put the butter under the skin, but I couldn't get it to separate. Any tips?
Post by VeryViolet on Nov 23, 2014 18:55:23 GMT -5
I have brined and it was fine but not amazing and my gravy was terrible that year. I use two sticks of butter (I know I am a fatty) which I put in the food processor with sage and thyme to make a whipped herb butter. I then rub it under the skin and in the cavity of the bird (which I wash well first). Then I put as much pepperidge farm stuffing as I can fit in the cavity. I put it in a really hot oven (425 I think but I need to find my notes) for 20 minutes then turn it down (315 I think) until it is done. Also, I let it cook for an hour and then baste well every half hour.
Will it still work if I brine first? That recipe sounds amazing, I may try it if I can find truffle butter. Also, I tried last year to separate the skin from the meat so I can put the butter under the skin, but I couldn't get it to separate. Any tips?
I am sure it will be even better if you brine first.
I just jam my fingers up in between, you really have to work at it.
I use those Reynold's bags. I don't think you can make a bad turkey with them!
I smother with butter, adobo, sazon, onions, carrots, and celery. Since it's in the bag I don't have to do anything else. Just follow the directions as far as timing.