But we brined this year and it was most awesome

Post #273,892 by tuberculosis 11/25/06 8:49:06 PM Reply	But we brined this year and it was most awesome So I don't see any reason to change it. Also ran afoul of the meat thermometer markings - planning to go by that until I chanced to glance at a magazine article about roasting turkeys and found that the magazines had 165 as the preferred temp this year. I pulled it, moved the thermometer to the thickest of the breast and behold 165. And it was great. Blind luck. You might have mentioned this a couple days ago BTW. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #273,899 by Andrew Grygus 11/25/06 9:56:43 PM Reply	Brining works just fine Brining probably produces the most consistent results.\r\n\r\n The Los Angeles Times did a series of carefully controlled tests this year of all the methods being touted as "best". Their ovens had just been recalibrated to assure accuracy. Results:\r\n \r\n Dry Salt Rub - excellent - narrowly beat out brining due to a denser texture. \r\n Brined - excellent- best browining, texture considered slightly spongier than dry salted. \r\n Covered Roaster - very good - (no salt or brine) very moist but flavor considered slightly pale in comparison to open roasted. Note: this method is highly recommended for heritage turkeys which do not cook the same as broad breasted white and have more intense flavor. \r\n High Temperature Roast - uneven roasting - breast getting dry while thighs were still underdone. [link\|http://www.aaxnet.com\|AAx]
Post #273,902 by boxley 11/25/06 10:50:47 PM Reply	deep fried is good but a covered roaster, a well rubbed bird with a mix of soy sauce, herbs red pepper and tabasco and also ensuring it is well basted. Take the cover off for the last 45 minutes and that will nicely brown the skin without drying the meat. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #273,904 by Andrew Grygus 11/25/06 11:32:45 PM Reply	Did the covered roaster last time. It came out very well indeed, but I haven't quite finished my write-up on that method yet. Rubbed the turkey with salt and chili flakes out of the fridge and let it come to room temperature, wiped off the salt before puting the bird in the roaster. Yum! Granitware roasters from Columbian Home Products are best because of the heat absorbing and radiating black enamel finish. The white speckles help you tell if it's clean when washing up. [image\|http://www.clovegarden.com/ingred/img/turkeycr13f.jpg\|\|\|\|] [link\|http://www.aaxnet.com\|AAx]
Post #273,905 by Andrew Grygus 11/25/06 11:36:03 PM Reply	Deep fried . . . A year or so ago a construction crew out here burned down the house they were building deep frying a turkey. Moved their rig to another house to try again with a comment something like, "Well burn as many as it takes". [link\|http://www.aaxnet.com\|AAx]
Post #273,921 by Meerkat 11/26/06 5:35:38 AM Reply	IC(juvenile)LRPD (new thread) Created as new thread #273920 titled [link\|/forums/render/content/show?contentid=273920\|IC(juvenile)LRPD] Two out of three people wonder where the other one is.

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