Comments on: Didn’t brine your Thanksgiving turkey? Don’t worry (by Justin Yu)

By: Foodies Heaven

Foodies Heaven — Thu, 31 Mar 2011 06:09:59 +0000

Butter, Butter and more butter
Herb butter under the skin to self baste the bird as it cooks, occasionaly turning the bird so the juices run back, when resting rest on the breast so all those basting juices flow back and make the bird juicy and tender.

By: Karen Man

Karen Man — Thu, 26 Nov 2009 07:55:47 +0000

Totally agree that deep frying is the way to go, but it’s hard enough to find a pot big enough with enough oil to deep fry a 28 1/4 lb turkey….Maybe breaking down the turkey and cooking it in all the non-traditional ways is the way to go.

By: Mike Licht

Mike Licht — Wed, 25 Nov 2009 19:13:15 +0000

Real Guys deep-fry turkey.

See:

http://notionscapital.wordpress.com/2009/11/24/turkey-torching-tips-for-guys/

By: Kent Wang

Kent Wang — Wed, 25 Nov 2009 15:36:58 +0000

I sous vided my turkey this year. It was awesome.

By: Ryan Sager - Neuroworld – Top Ten Turkey Takes - True/Slant

Ryan Sager - Neuroworld – Top Ten Turkey Takes - True/Slant — Wed, 25 Nov 2009 15:22:46 +0000

[...] Don’t panic about brining your turkey — just don’t overcook the [...]

By: Blaise Pascal

Blaise Pascal — Wed, 25 Nov 2009 12:30:15 +0000

I suggested to a friend a couple of days ago that we should make an OstEmTurDuckenQuaGeon (a pigeon inside a quail inside a chicken, duck, turkey, emu and ostrich), and that sous-vide was the only way to cook it.