Turkey parts - should I brine?
I'm cooking turkey pieces this year, due to an initial expectation of just the 2 of us. Now it looks like we'll have a couple of guests, so I bought a little more turkey because I want to have leftovers.
Anyway, I now have 2 split breast halves (on the bone) and 3 thighs from free range turkeys. I don't want to go as far as braising them (a la Bittman's recent suggestion), I do want to roast them as traditionally as possible.
My question is, should I brine the breasts? Since I can cook them separately, the potential for overcooking is alleviated. I'm hesitant to brine because, with other poultry, I've found that the results seem like lunchmeat, mushy and diluted in meaty flavor.
I made turkey stock today with some necks, so I'm not worried much about gravy. But I've never roasted turkey breast on its own, and I'd hate to miss the chance to do it right. Should I stick with the dry pre-salting, a la Judy Rogers? Any other tips or experience cooking turkey parts?
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3 Comments:
I'd brine the breast dry salt style with some Cavenders and let set in the fridg. for a minim of 24hrs, then drape bacon over the breast I like to use the thick peppered type, and remove the bacon on the last 30min of cook time I personally like to take the white meat to 155, but then thats me..
Markbb at 8:53AM on 11/26/08
We just had an early Thanksgiving last weekend and did a 4 lb bone-in turkey breast versus a whole turkey. We brined it overnight and it turned out great.
Jacquie at 10:10AM on 11/26/08
I brined and roasted the breast last year, doing the same this year. Also made confit with the legs, and rillettes with the rest. Highly recommended. Take the breast out a few hours before roasting to pat the skin dry. I like to put butter and herbs under the skin and a little baking soda sprinkled all over the surface which helps with crisping.
simon at 11:50AM on 11/26/08