01-07-2012, 06:22 PM
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#22
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Need to Seek Professional Help
Join Date: Jun 2010
Location: Vancouver
Posts: 1,075
Thanked 359 Times in 162 Posts
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Quote:
Originally Posted by t-sang92
What I did for my turkey was first to de bone it. Then I tied up the breast and the legs into roasts, put it into a brine solution (lime, green apple, bayleaf, peppercorn). Left it for about couple of hours. In the mean time I took the bones and made a turkey stock out of it.I took the roasts out of the brine and I seasoned it with S&P, thyme, oregano, basil. Turkey took no longer than 2 hours to cook and came out nice and moist! I then deglazed the pan, added mirepoix, made a rough, added turkey stock and made some gravy. For more flavour I took some demi-glace and added that as well!
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roux.
sounds good. so do you seperate the legs from the breast? (the skin keeping the two together) and do little mini roasts?
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