Quote:
Originally Posted by MASTER_J
So once I have brined the turkey 24hrs prior to cooking, I leave it in the fridge overnight? And then take it out for a few hours to let turkey reach about room temperature, at this point are you suppsoed to dry the turkey? why do you dry the turkey? and then cook?
Anyone ever try the Lilyday air chilled turkey's from costco, those aren't frozen....
thanks again!
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I wouldn't take it out to let the turkey reach the room temperature because the bacteria will grow... I recommend to dry the turkey because at the end of the results, your turkey will get crispy skin, in the other hand, if you don't, the skin will turn into slimey fat.
For all of you who want to flavor the turkey, I add some chopped garlic, herbs, black pepper mixed with butter (no salt because it'll make the turkey lose moisture during the roasting process) And I add it under and all over the skins. I haven't try the basting process cuz I didn't have time.