![]() If these options seem like too much work, you can always just slather some herbed butter under the skin around the breasts and anywhere else you can reach.īeyond moist flavorings, you can add any number of seasonings and rubs to the outer skin, or stuff the bird with aromatics, like sliced onions, celery, apples, sage, carrots, rosemary or anything else that strikes your fancy. This is an immersion bath of salt water and sugar to which you add spices. You can also add juices and flavor by soaking the turkey in a brine solution. There are special injecting needles available that make this an easy proposition. You can add juices by injecting the turkey with a mixture of ingredients, like butter, water and honey. ![]() When you add flavor with moisture, you help to increase the chances that the breast meat will stay nice and juicy through the cooking process. Turkey is a mild flavored meat that lends itself well to extra seasonings. Don't Stuff the Bird - Stuffing the turkey is a time honored tradition, but it also makes it harder to cook a succulent bird when you have to cook it long enough to heat the stuffing, too.Be sure to take them out when you prep the bird. They'll be concealed in the cavities front and back. Remove the Innards - Whole turkeys come with either one or two packets, which include the neck and giblets.Never leave a turkey out to thaw at room temperature. Department of Agriculture (USDA) recommends thawing the bird either in the refrigerator (one day for every 4 to 5 pounds or 1.8 to 2.3 kilograms), immersed in cold water (30 minutes per pound), or in the microwave according to the manufacturer's instructions. Allow for Enough Thawing Time - Turkeys are big and take a long time to defrost.
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