[ExI] sad fact of the day
interzone at gmail.com
Mon Mar 9 18:05:44 UTC 2020
Since we're getting into turkeys, I no longer wet brine mine. I'm
completely sold on the newer fad of dry brining them after spatchcocking.
Spatchcocking results in the best cook I've ever gotten on a Thanksgiving
bird because it allows the breast meat to cook at the same level as the
thighs and legs. It's a bit of work on a large bird but easy on a
12-14lber. After that, you just liberally salt the skin all over and let
it sit covered for 2 days, and then on the third day, let it air dry. You
don't need to wash the salt off before cooking, and you'll get super crispy
skin. If you haven't tried it, google spatchcock and dry brine and give
it a shot! Great for chickens as well and much easier (spatchcocking
involves removing the backbone which is a PITA on a 20lb bird!).
On Mon, Mar 9, 2020 at 1:50 PM William Flynn Wallace via extropy-chat <
extropy-chat at lists.extropy.org> wrote:
> The best turkey I ever had was a fresh one I bought and brined myself.
> Also the worst turkey I ever had was a fresh one.
> bill w
> On Mon, Mar 9, 2020 at 12:31 PM Dylan Distasio via extropy-chat <
> extropy-chat at lists.extropy.org> wrote:
>> They're out there, mostly heritage birds, but be prepared to pay a
>> ridiculous amount to skip the water/brine injection.
>> On Mon, Mar 9, 2020 at 1:22 PM William Flynn Wallace via extropy-chat <
>> extropy-chat at lists.extropy.org> wrote:
>>> Try to find a turkey without it.
>>> bill w
>> extropy-chat mailing list
>> extropy-chat at lists.extropy.org
> extropy-chat mailing list
> extropy-chat at lists.extropy.org
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