Dry brined turkey was FAB!
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|Thu, 11-22-2012 - 7:37pm|
I tried a new turkey technique this year and it was perfect! I started on Monday, putting a very generous coating of kosher salt on the bird, and putting it in the fridge loosely covered in plastic wrap. The key here is to DRY the bird, rather than dilute it as a wet brine does. Tuesday when I checked on it, it seemed to have dissolved all of the salt, so I added another generous coating. Last night, I removed the wing tips and backbone from the bird and rinsed it well. I patted it very dry and brushed it with olive oil, gave it a good shot of pepper, and layed it butterflied back in the fridge, loosely covered with foil.
The turkey weighed in at 11.5 lbs. I started it slow and covered, at 330 F (randomly selected by me and my sous chef, daughter) for one hour, then uncovered and ramped to 400 F for the second hour. The turkey was perfectly beautiful, golden and juicy, fork tender, and nothing dry or stringy about it. I'm definitely using this method from now on. Butterflying the bird was a great thing to do...no issues about flipping it or cooking breast side down, or basting. My son in law, our official carver, thought it was a little weird but he wholly approved. Next turkey I will work on crispier skin. I saw somewhere that a bit of sugar on it will help the skin crisp and brown.