by JamesThomas 26 Replies latest jw friends
Found here: http://www.chefmarc.com/index
There are videos; and also go down to "Other Features" for written instructions.
I have followed his instructions the past two years for all the many turkeys baked, and they always come out crispy on the outside and superbly moist on the inside.
I also recommend doing a salt brine soak the night before baking: http://www.buzzle.com/editorials/10-9-2001-5239.asp
You'll love the turkey you get with a overnight brine soak and high heat bake.
Bon appetit
j
Thanks for sharing, JamesThomas!
Every year since leaving the JWs, I've been trying to learn how to cook turkey - it was one thing I never learned to do growing up in a JW home. We never had occasion to cook one.
I'm thinking of trying goose at Christmas time this year.
That DOES sound like a winner, thanks! Alton Brown on "Good Eats" (gods, I just love that darlin' nerd Alton) pretty much suggested brine soak and high heat, too. He even had a geeky little show-and-tell to illustrate what the brine does to the meat scientifically.
Ha. I just love Alton.
Cheers and happy brine-soaked-bird day, everybody!
Baba.
Scully, I've never cooked a goose (though I have had many occasion where my goose has been cooked), so I don't know about high heat for that. However, this brine and high heat bake has worked so continuously well for me with turkey that I am confident you will find it wonderful as well (with turkey). Once I hit on this method I cook turkey throughout the year. It's a wonderfully healthy and tasty meat, makes great sandwiches, and makes for a very good soup with all the bones and remaining pieces. You can cook a 12 pounder in less than 2 hours.
You know you're no longer a JW when you do good turkey.
j
Have you ever watched people pick out a turkey at the grocery store......they pick every single turkey up, inspecting it.....and it is in a wrapper you cant see through and frozen solid!
What are they looking for?
I remember you posting this last year!!
purps
Best brand of turkey I have purchased (years now) is Honeysuckle White. It is always moist and good. There is a possibility that I simply learned how to make a good turkey, but I really doubt it. This brand is too consistent and if there is anything I am NOT, it is consistant.
Im definitely going to try this
Does anyone know what 525 degrees is in celcius ?
525 F = 274 Celsius
Thankyou
Very interesting... the most daunting step in this method is starting the bird cooking on its breast and then flipping a superheated 20-pounder over on its back to finish it at midpoint through the process.
