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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.
No offense, but that mayonnaise slathering of the turkey sounds really gross.
White meat lovers easily suffer at the hands of cooking miscalculation, they get meat so dry it could be used to assist in flood disaster cleanup. Dark meat has way more room for error, your biggest risk is undercooked near the bone but since people almost always wait for that doohicky to popup or the thermometer to say okay you're fine. Dark juicy and flavorful, white dry and bland needing layers of salt worthy of making a roadway safe after a major snow storm.
Eat on my dark meat loving brothers and sisters (not in a porn way, not that there is anything wrong with that) and may you forever enjoy the occasional bite of strange chewiness that disturbs the mind unless sufficient alcohol has been ingested.
Blamhooona!
Our turkeys come out wonderfully flavorful and very juicy every year. So, what do you do - buy turkey legs and thighs? All of us "white meat lovers" also get the dark meat as well, when cooking the whole bird.
My mom does that too. You don't see or taste mayo in the end.
I don't know why so many people are scared of mayo. It's oil and eggs.
I'm not scared of it; I just don't like it that much.
As a moistening medium in various "salads" (ham salad, turkey salad, etc.) it is ok and its use is understandable, but I will never understand why people put it on burgers or other warm items. Main reason: I tend to find it tasteless; perhaps if it added anything besides extra calories I wouldn't be so against it. If I had to choose between putting actual mayonnaise or a miracle-whip type salad dressing on food, I would choose the miracle-whip type because at least that imparts a somewhat pleasant vinegary flavor, unlike mayo, which just makes it squishy.
So, has anyone ever slathered a turkey in Miracle Whip? How is that?
Brine, brine, brine! We've got an excellent brining recipe that brings rave reviews every time we make it for Thanksgiving...
I've seen brining done on PBS cooking shows. I'd like to try it sometime. I'm having Thanksgiving at my house this year.......
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