brining a turducken?
has anyone else made a turducken from scratch before? i made one last year, which was pretty delicious, except for the dryness in the breast meat of the turkey, probably due to the long cooking time needed. i'm revamping the recipe this year and following some guidelines from fearnley-whittingstall (namely the butter, the foil, and the 6 hour cooking time: http://www.rivercottage.net/SeasonalRecipes~December/160/TheRiverCottageMultibirdRoast.aspx
anyway, i'm wondering if anyone has experience with brining the components of a turducken. do you brine the deboned birds, brine them before deboning, or something else?
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3 Comments:
I only brine the Turkey...I don't think it is necessary to do the other birds because of all the fat & captured moisture in the center.
I debone the turkey & then brine it....
More than likely you'll be doing the deboning the night before or maybe even a day ahead of time. This is where a vacuum sealer can come in very handy.
You can store &/or brine the components and avoid the obvious messes that are possible with poultry carcasses all over the place.
2qrs at 7:52AM on 11/07/09
No need to brine the turkey - just buy a supermarket turkey - they've been brining birds for more than 50 years. Saves time and effort and is just as good.
OOutos at 1:03PM on 11/07/09
ooutos, what supermarket has been brining turkeys for more than 50 years?
olddad at 8:16PM on 11/07/09