Posted 18 November 2012 - 09:00 PM
Im cooking an organic turkey this year and looking for a good recipe.
Posted 18 November 2012 - 10:48 PM
Posted 18 November 2012 - 11:14 PM
The cheesecloth method works great for a moist tasty bird but you sacrifice most of the juices to cheesecloth absorbtion. I think that's too high a price, but I'm a total gravy whore and need those juices for it.
so what about brining?
Posted 19 November 2012 - 02:06 AM
Posted 19 November 2012 - 02:15 AM
In a bag.
this also works with the pats of butter. i've never tried brining the bird, but eddie's suggestions sound good.
Posted 19 November 2012 - 03:44 AM