Serious Eats: Talk
Weekend Cook and Tell: Turkey Technique
Welcome to Weekend Cook and Tell. Every Wednesday we leaf through the food sections of various national newspapers to come up with an idea for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
With a little more than a week before Thanksgiving, it's about time to buckle down and decide just how you are going to tackle your turkey. Over at the The Oregonian Katherine Miller decided to pit two turkey brining techniques (salt water and dry-brine) against one another in an effort to see which method produced a tastier, moister turkey. In the end tasters preferred the dry-brined bird over the salt water brine, saying that the winner bird was moist yet firm, and flavorful without being overly salty.
Learning about this new technique got us thinking—how are you going to be preparing your Thanksgiving turkey this year? Are you gearing up for a backyard deep-frying fest or maybe even Buffalo frying your bird? If the weather isn't too chilly there's always the possibility of rotisserie turkey over the grill, or you could go the more traditional route with a simple stuffed, roasted turkey. Be sure to get all of your turkey ideas in by next Wednesday!
Show us photos of your turkey techniques and snapshots on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best turkey ideas, recipes, and experiences next Wednesday.