Brining a turkey takes time and effort, but results in a moist and flavorful bird.
“Brining” has always been the secret method that chefs use to make a moist and flavorful baked turkey. Many years ago I asked a chef why her turkey meat tasted so good, and she led me back to the kitchen’s large, walk-in cooler filled with birds soaking in a fragrant bath. I immediately got her recipe. But what is brining? There are two types: wet and dry. Dry brining is simply rubbing a turkey in a salt and herb mixture and letting it sit (refrigerated of course) for many hours (usually about one hour per pound). It's somewhat easier and more convenient than the alternative wet option, and advocates insist dry brining makes for a bird with a firmer meat texture, and the skin is sensational. Wet brining, which does seem to be the most …
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Monday, November 19, 2012
Change up your traditional Thanksgiving recipes with a little help from the Bloomfield Patch! This is not the Patch's first Thanksgiving. Throughout the years, there have been numerous articles, blogs and tips posted about holiday recipes and cocktails. In order to help get your table ready, here is a short list of some of the best. Click on the links below and it will transport you to the recipes. But this list is far from complete! So if you have a Thanksgiving recipe you hold dear to your heart, share it with your neighbors and friends by: • Looking for a new way to cook your bird? Then check out these recipes (stuffed, unstuffed, braised, grilled, smoked, and deep fried), in addition to cook times, and a few general tips and tricks…