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Roasting a turkey for Thanksgiving Day

Thu, 26 Nov 2009 12:10:00 +0000

Here are some basics about roasting a turkey Brining a turkey Before your cook a turkey or roast a turkey, you need to

C.N. Steele

Thu, 26 Nov 2009 15:32:33 +0000

Brining is one of the worst things you can do to a turkey. The salt solution draws moisture from the turkey, drying it out.

Brining is a ridiculous practice that caught on maybe ten years back. I had thought this foolish fad had largely passed.

alyson

Thu, 26 Nov 2009 16:13:39 +0000

You are talking about a dry salt rub, very different... where do you get your information? The salt water infuses and in effect 'bloats' the turkey and so it adds water to the turkey, keeping it moister than if you didn't have salt. It makes the meat moist through osmosis which draws water out of cells.
Brining increases the temperature at which meat dries out -that time when the cells burst and lose their water when its cooked... in this case it rises from 140 to 160 degrees... you should pull out the turkey when the thermometer reaches about 161 degrees... the rest of the cooking happens outside the oven where it will rise to the safe eating temp of 165 or more. Voila, no dry turkey!!!

Dry salt/sugar rubs DO have the effect of wicking moisture- and this use of salt is a different procedure entirely..

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Wed, 08 Sep 2010 08:36:53 +0000

I found the article and the comments here so useful for me. All of my families do enjoy turkey in thanksgiving days. And we have had severial recipes for that. And surely, this recipe will be collected in us. Thanks for sharing.

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