Serious Eats - seriouseats.com

I've tried to cook this method before and as always the turkeys were moist delicious! Sometimes, I put different spices such as oregano, garlic, ginger, or sage on top of the turkey and roast it.

This is the method I've used for several years, and it works great. I also add maple syrup to the brine, though.

Ha! Anyone who brings me a crocodile arm will certainly get a taste. Now here is a whole new direction that this series could go: seemingly "nasty" animals, rather than "nasty" bits of conventional animals....

Chichi, please cook this Crocodile arm from Deluxe Food Market
http://newyork.seriouseats.com/2009/03/photo-of-the-day-crocodile-meat-for-sale.html
...and let me taste :O

I don't know the reason for soaking a turkey in a brine bath... In fact, until now, I'd never heard about it.
Some years ago, my sister heard about using Italian Dressing when roasting a turkey, she cooked hers outside on a covered grill all day. Living in Illinois, she had to constantly add coals to the grill. It was wonderful.
I now use Italian Dressing, the zesty type, and never have a bird come out dry. You just loosen the skin on the back of the turkey, all the way past the thighs, and down the sides, then squirt in a bottle of the dressing. Use a toothpick to secure the neck skin over the opening and cook in a roaster oven or conventional oven at around 350 degrees about 20 minutes per pound. I alway cook my birds breast down, for the same reasons as tyronebcookin. I also like garlic salt on the skin plus a little chicken seasoning, just for color.
This also makes a wonderful base for making gravy and noodles. The Italian Dressing doesn't overpower, and the little bits of color makes a pleasant looking addition.
fourkidsandadog

Hellooooo-H damon! *whistle*

I also applied to the burger writer position and clearly the better man won. While I may eat burgers frequently, you appear to have a Jedi-like knowledge that I don't yet possess. I greatly looking forward to your posts about the burgers in my neck of the woods, and I can't wait to try them all.

By the way, I agree with your comment regarding In-N-Out. I love it, but people in LA make it sound like they just took a sip from the Holy Grail.

This guy is awesome.

I love his comment on ketchup. If I want ketchup but you don't like it, why does it matter to you? It's not going into your stomach. Adding anything that doesn't taste like meat to the meat is going to mask the taste of meat because you'll be tasting something other than meat. So let's just skip salt, pepper, mustard, mayo, lettuce, tomato, the bun, etc. too. Or we can let people have their own opinions about what does and does not taste good WITH the taste of meat.

And the In-N-Out Double Double is a bit overrated. It's awesome and I love In-N-Out...but the way people describe it sometimes. I grew up on them but now I'm on the East coast and doing just fine really.

Molly's isn't really even that crowded during the earlier days of the week, either – if you go pre-dinner rush. Like most bars in this city, go at 7:30pm and you're outta luck. Hot damn some lucky folks get out of work early! I'm a yea on ketchup, too. The only burger I ever met that didn't leave me looking around for a ketchup bottle was the seasoned patties at Louis Lunch.

This was hilarious and awesome. I'm looking forward to more from you, Damon.

And it's not just 'cause I also like ketchup.

I'm in the other camp. I will back you up on your ketchup stance and yes it belongs on hot dogs too.

Holey Moley, that looks amazing. I'm a huge fan of Katsu.. and my Food Queue just totally changed.. thanks Ed!

dbdtron