[Sca-cooks] A Turkey Success (a bit late, but whatever)
Michael Gunter
countgunthar at hotmail.com
Mon Dec 4 10:19:13 PST 2006
>For a bit of an introduction, I am Papa Gunthar's lady,
And I've never been happier.
> Wer initially decided to brine the turkey a'la Alton Brown, but Gunthar
>found
>an article in the Vail News where a team tested several methods of turkey
>roasting,
Actually it was a link from this discussion board. Sorry, I don't have the
link
anymore.
>Papa and I were intrigued enough to try it ourselves.
Hmm....all of these references from my lady calling me "Papa" makes me feel
a
little weird.....
> The method is a very simple one: one tablespoon of salt per 5 pound of
>bird
>rubbed over the skin, concentrating on the breast and thighs.
Since you did this part and I wasn't there. Was the salt rubbed over the
skin or under it?
>The skin will be a little tough when you are ready to cook it the next day,
>but that is perfectly normal.
I liked the rather dried out and toughened skin. It crisped beautifully.
>(I finally got to use my fancy talking thermometer from Williams Sonoma),
It's tres groovy.
> The meat was tender, juicy and flavorful. We did find it a little salty
>for our
>tastes, but I'm not sure if it was the fact that I used a coarse kosher
>salt rather
>than fine.
It was a little salty, but not bad at all. The breast meat stayed moist even
days
later.
>Next time, we'll probably reduce the salt just a tad and add some herbs,
>just
>because we like them.
Actually, I'm thinking of the basic salt/sugar/herbs brine of Alton's or
commercialy
available.
> Gunthar probably has some amusing comments about our travails in
>flipping
>the bird after the first roasting
Nope. Just that I think investing in those big turkey turner forks sounds
worthwhile.
The salted turkey was definately the way to go. No mess with a brining
container,
no brined water or worries about anything getting knocked over or whatnot.
It's very simple and clean with taste and texture as good, if not better,
than a
brined bird. I'm ready to try this method out on pork loin or chicken.
> April
Thanks for the writeup, Hon.
Gunthar
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