Re: Brine a turkey for Christmas!
Originally Posted by
Getbent
I have been Brining for a few years as well. this year we actually pulled the bird out before it reached 165 and wrapped in foil and placed towels on top and let it sit for 1.5 hours. Carved the whole breast off of the bird before I smiced it across the grain...unreal, definetly another level up on just brineing the bird.Saw Jamie Oliver do this and it was money!
Best bird ever.
Getbent
RESTING meat is never a mistake! People just don't know how important resting meat is. I didn't see Jamies' idea but it makes sense, as if you stop cooking and insulate a big bird it will keep rising internal temperature until a certain point, and then go into "resting" mode. When it comes to meat, it's all about the resting, folks!
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