[Sca-cooks] dry turkey

[Avraham haRofeh of Sudentur]

> Roast the turkey breast-side down, and then all the juices drain into
> the white meat.

My favorite solution to the dry turkey problem - brine it! Put the turkey in
a pot large enough to hold it. For a 12-14 lb turkey, use 2 lbs of salt,
pouring it into the cavities and rubbing it into the skin. Cover with cold
water and soak in the fridge for 4-6 hours. Drain and rinse thoroughly. Dry
it well, butter the breast skin, and set it breast down on a V-rack (toss
onion, carrot, celery and thyme into the cavity and truss closed). Put more
of the same veggies with some broth in the roasting pan. Roast at 400F,
breast down, for 45 minutes. Turn on one side (wing/leg down) for 15
minutes, then the other side for 15 minutes. Turn breast up and roast a
final 30-45 minutes, until the thigh registers 165F on an instant-read
thermometer. (BTW, baste as needed, add more broth to the pan as needed).

Thanks to Cook's Illustrated (the greatest cooking magazine in the world)
for this recipe.

Avraham

*******************************************************
Reb Avraham haRofeh of Sudentur
     (mka Randy Goldberg MD)
RandomTag: "'...With liberty and justice for all.' What part of ALL didn't
you understand?" -- Sen. Pat Schroeder (D-Colo)



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