OK BUT THE TURKEY THOUGH

Re: OK BUT THE TURKEY THOUGH

• rp-chicago-mom member

  November 2013

  The one time I made a whole turkey whole, I did the Alton Brown method but I used a different brine. I like the idea of changing the temp and his foil breastplate is great. Cheesecloth covering the breast and brushing that cloth with a mixture of melted butter and wine (white wine or sherry) periodically does wonders for the breast too. 

  
  

  
  

  

  

  Then and now. How did my boy get so big? 
  

  
  

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• rp-chicago-mom member

  November 2013

  Here's the method I am using. https://www.marthastewart.com/355976/roast-spatchcocked-turkey

  
  

  But I am using this dry brine. The method of how she baked her turkey is what I would do if I wasn't butterflying it. I know a lot of people who say roasting it facedown is the best. You miss out on some crispy skin but the meat is apparently perfect. 

  https://www.crumblycookie.net/2011/11/06/salted-herbed-roast-turkey/
  

  
  

  
  

  

  

  Then and now. How did my boy get so big? 
  

  
  

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• jodegaard member

  November 2013

  The first year I did the turkey by myself, I did Alton Brown's method of starting high, then going low. The foil breastplate is genius and my turkey was delicious and juicy.

  

  
  

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