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... good restaurant address...
I am not going to fool around with turkey, all the trimmings, appetizers, salads, and sweets for... 2 people.
I will get a bigger selection of different things to eat when I go out.
And... honestly - I don't like turkey ( turkey for Thanksgiving, turkey for X-Mas, turkey for Easter... blah.. blah... blah, so, sooooooo boring!). So we try to choose a restaurant that serve different kind of food - and I love game! not easy to find, though. Most places has the same traditional menu.
Roasting inside a sealed paper sack at 325°. No stuffing whatsoever, mainly because nobody in the family likes the soft, gooey stuffing from inside the bird. We like it baked in its own pans.
I brine my turkey using an old recipe I got from Alton Brown many years ago. I stuff the cavity with veggies and spices to give the bird more flavor and then rub with butter to help with brownin
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Originally Posted by Cavaturaccioli
In a word: brining. Use equal amounts of kosher salt and sugar and brine for at least 24 hours.
Quote:
Originally Posted by kelsie
Absolutely brining, I also add sliced lemons to the K. salt, brown sugar mixture and keep refrigerated, covered overnight. Before roasting, I cover the entire bird with Mayonnaise, this keeps the bird moist and golden brown. I make a ground sausage, beef and bread stuffing---delicious.
Brining -I totally agree- soo juicy. Even though this year it will be only DH & I- Will brine-most likely just a turkey breast!
I love to put the stuffing inside the bird. I don't do it anymore because after I got married my husband and I had a huge war over it. I guess he thought I was going to kill everyone.
Next time I visit my mom I'm going to stuff a small turkey just for the two of us.
And yes, brining is key to a juicy turkey. I throw some lemons and booze in the brine too, usually vodka or gin.
I brine my turkey using an old recipe I got from Alton Brown many years ago. I stuff the cavity with veggies and spices to give the bird more flavor and then rub with butter to help with browning.
I'm southern so you know I serve up cornbread dressing.
In addition to putting the butter on top, I also put pats of it under the breast skin along with some lemon or orange juice and salt and pepper. It adds so much flavor. Yum!
Unfortunately it is difficult to find a brown paper bag that isn't recycled paper...BUT, if you can...
The absolutely BEST turkey is prepped by soaking in brine, rub in spices, add onion, garlic and celery to the cavity rub the outside of the turkey liberally in Olive oil and place in the brown paper bag in the roasting pan. Roll the edge of the bag a couple times and staple shut. DO NOT OPEN IT...Cook per pound as recommended. It will self baste and brown beautifully. The meat will be tender and juicy and AWESOME!!! THE BEST TURKEY EVER!!! Once you do it in the brown bag, you'll never go back to any other method. (IF you can find a non-recycled brown paper bag these days)
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