8 votes

The rise and fall of turkey brining

3 comments

  1. spit-evil-olive-tips
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    This is definitely part religious war and part "I only do this once a year and don't want to screw it up so I'll keep doing what I've always done"...but I'll heartily endorse the dry brine...

    This is definitely part religious war and part "I only do this once a year and don't want to screw it up so I'll keep doing what I've always done"...but I'll heartily endorse the dry brine followed by smoking low & slow, with a brief blast of high temperature to get the skin crispy.

    4 votes
  2. Adam_Black_Arts
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    If you want a perfectly moist turkey, you only need to do one thing, and it's very simple. It's my Top-Secret Thanksgiving Secret Weapon, and I'm gonna share it with everyone here. Ready? Here's...

    If you want a perfectly moist turkey, you only need to do one thing, and it's very simple. It's my Top-Secret Thanksgiving Secret Weapon, and I'm gonna share it with everyone here. Ready?

    Here's the secret: when the turkey's done cooking, take it out of the oven and let it rest, covered, for one hour. Yes, a whole hour.

    You will end up with a turkey that is still hot. The perfect temperature for eating, as a matter of fact. And it will be so moist that you can cut a slice of breast meat the next day and heat it in the microwave and it'll still be moist and delicious.

    You don't need to do anything special to the turkey before you cook it, other than cover it before you put it in the oven. I throw the bird in the roasting pan, throw some spices and about a cup of water in there, and cook it according to the directions on the package. When it's done, it rests for an hour. And it's perfect, every single time.

    Try it out!

    4 votes
  3. Bedevere
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    I've had luck with the Cooks Illustrated / American Test Kitchen recipe for Turkey, and I think it's worth noting that the author is quoted in the article saying that he's stopped brining because...

    I've had luck with the Cooks Illustrated / American Test Kitchen recipe for Turkey, and I think it's worth noting that the author is quoted in the article saying that he's stopped brining because his kitchen is too small, not because it isn't the best method.

    1 vote