The bird: brine, not time, saves mine Posted on December 24, 2009 by Scott Share this:TwitterFacebookRedditEmailPrintLike this:Like Loading... Related
Among your survey of suggested methods, you left out the “roasting bag” technique. My cousin did it with one of those oven-safe bags a few years ago…bird was good, indeed, but who wants to see it come out in a steamed-up plastic sack?! I needed to repress that image as I was eating.
Am I wrong?
Happy Yuletide 😉
I agree with Liam – the bag is unsightly, and what health risks are involved in cooking in plastic for hours? That said, it’s the method used by my dad and stepmom with fairly juicy success. It’s not for me though. I did the brine thing this year for the first time, then 15 minutes a pound at 350 and it was fairly moist. Next time I’ll try 325 and hope things go even better. . .
Ever since Alton Brown showed me how to brine a bird about 7 years ago, its the only way to go. I barbeque/smoke a lot and brine not only birds but almost all the favorite pork products. It doesn’t get any better.
Thanks, Dennis. I think Alton Brown is responsible for saving thousands of turkey dinners.
Being a semi retired chef and BBQ enthusiast I do appreciate what brining brings to the table. One application that few use with turkey is the beer can (in this case a 19oz can)method. Most believe that that method steams the interior making a moist bird but in all actuality the heated can cooks the legs and thighs to a higher internal temp than the breast meat that sits in a verticle position(deflecting direct heat) above the can. It is possible to have the perfect bird with thighs at 175 and breast meat at just over 160. The method can be used in the smoker or in the oven with good success. It has worked for us for many many years.
Thanks, Reg. I am going to try this in my Big Green Egg.