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Reply to "Turkey in Amerique"

Years ago I used to cover the breast with butter soaked cheese cloth.  Leave the ends long enough to touch the pan that the turkey is in.  This turns into a self basting thing with the wicking properties of the cheese cloth.  Put the cheese cloth on for the first half of the cook or the last 3rd of the cook.  I think the evaporation of the juices will slow down the temp rise in the breast and let the legs keep cooking.  I don't have enough fridge space to wet brine, but found brine recipe that looked really good.  I am currently doing a dry brine.  I have attached bith recipes below (hopefully this works).

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