Can I get mine to go in a freeze-dried meal??...... just in case I'm out backpacking on Thanksgiving??
Rams may be good at doing dishes but he sucks at making Mtn Blueberry Cheesecake...but it was the thought that counted:smile:.
SSS
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Can I get mine to go in a freeze-dried meal??...... just in case I'm out backpacking on Thanksgiving??
Rams may be good at doing dishes but he sucks at making Mtn Blueberry Cheesecake...but it was the thought that counted:smile:.
SSS
Well, there you go..:)
I've never stuffed mine since I suspect that the water I put in the pan woudl make it gooey...Do whatever works for you!
Keep in mind I usually do about 10 turkeys at a time, so stuffing each one and retrieving stuffing etc isn't very efficient from my standpoint. :)
Anyone tried to BBQ a brined bird?
My wife has been brining our turkeys for about 3 years now and they are definately moister. The point of not stuffing the cavity is to keep the cooking time short, and prevent drying out the bird. Defeats the purpose of brining. Myself, I think the bird and dressing both improve in flavour when cooked together. :D
I usually Inject and Deepfry em ... but will hafta try this method to ..
Thanx gate
Yes, chicken though not turkey. Brine and butterfly the bird then bbq it over indirect heat, flip it once starting with skin side down then over to skin side up if using a gas bbq charcoal heat requires skin side up then over to skin side down. This is one of my favorite meals to serve company.
Gatehouse,
I subscribe to Cooks Illustrated, perhaps you are familiar with the periodical and they have been espousing brining poultry for years.
I have done turkeys this way and normally do chickens in a brine first prior to roasting but the November issue came out with a technique where the bird is basically quartered prior to going in the oven and then roasted high initially and then turned down for the balance of the cooking period.
I would be happy to recount more of the recipe as I would have to look it up but it might be on the web. Just let me know if you want more details.
Having the bird quartered really reduces the cooking time and I found it to be the most tender turkey I have done. I roasted one for US Thanksgiving as my son was home from college in the states.
I have brined two turkeys and have found they are moister and more flaver full then unbrined !
I will be doing more this way :)