squallumz
knows petras secret: she farted.
as some of you may know, or not. i have cheffed my way around a few professional kitchens in my day. and here, i share some of my wisdom.
i feel bad for all the people who have a shitty dry turkey. it happens to everyone at some point and its lame as hell. i mean, that is your protein, so why not make sure it comes out good?
everyone has their method, and if you have one that works, by all means carry on. but for me, i say:
brine the son of a bitch.
im telling you. i first did it like 5 years ago and the results are amazing. it comes out moist like deli meat. tasty as all hell. ill never not brine a turkey.
heres a link to my favourite (and most effective) brine:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
dont let that food network name scare you, its not as bad as it sounds and its WELL worth it.
for those of you on a budget and dont want to buy a gallon of vegetable stock, use water (i am this year).
heres a link to that. http://www.ehow.com/how_2002230_brine-turkey.html
i promise you, its worth it. some brine is better than no brine and is excellent for larger birds. shoot for at least 8 hours, overnight is perfect.
and no, it doesnt come out salty.
i feel bad for all the people who have a shitty dry turkey. it happens to everyone at some point and its lame as hell. i mean, that is your protein, so why not make sure it comes out good?
everyone has their method, and if you have one that works, by all means carry on. but for me, i say:
brine the son of a bitch.
im telling you. i first did it like 5 years ago and the results are amazing. it comes out moist like deli meat. tasty as all hell. ill never not brine a turkey.
heres a link to my favourite (and most effective) brine:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
dont let that food network name scare you, its not as bad as it sounds and its WELL worth it.
for those of you on a budget and dont want to buy a gallon of vegetable stock, use water (i am this year).
heres a link to that. http://www.ehow.com/how_2002230_brine-turkey.html
i promise you, its worth it. some brine is better than no brine and is excellent for larger birds. shoot for at least 8 hours, overnight is perfect.
and no, it doesnt come out salty.