Gobble Gobble My Turkey escapade
I can't take credit for this delicious Turkey!!! All I did was cook it and follow the recipe and techniques on Amazing Ribs.com. If you want to learn about cooking a turkey and the science behind this simple but sometimes difficult endeavor look no further than Amazing Ribs.com.
I thought I knew a lot about cooking a Turkey and I do but the author was able to describe from start to finish what's involved when taking on the task of making the perfect Turkey. My knowledge base on cooking a great Turkey was near perfect; so I thought until I read the article. The author was able to describe and write in such a way that really impressed me and more importantly taught me a few things. I am always learning!!!
noted that that when the breast hit 160 degrees the dark meat was about 185 and maybe a little higher in the thinner parts. Was this due to the vertical roaster? I wonder had I Roasted the Turkey in the missionary position would the dark meat be closer to 175 when the white meat was 160?
The author suggested a dry brine instead of the customary wet brine. Well he was right it was less hassle and it came out great!!! I would have to do a side by side comparison WET vs DRY with everything being equal to to really decide which was better. It was easy and it tasted great!! Dry brine seems to be the winner.
On the website Serious Eats they tackle this question too. In an article titled The Food Lab: The Truth About Brining Turkey the authors take a hands on approach using science to discover the truth about Brining. They take six breast and conduct tests.
- Breast #1: Plain (untreated)
- Breast #2: Brined in a 6% salt solution overnight
- Breast #3: Heavily salted overnight
- Breast #4: Brined in chicken broth with a 6% salt content overnight
- Breast #5: Brined in cider with a 6% salt content overnight
- Breast #6: Soaked in plain water overnight