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Cook's Illustrated's Roasted Brined Turkey
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
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Just had a wild hair, do you think you could make p-nut butter marshmallows, then use them in the marshmallow type of fudge for chocolate/p-butter fudge? What do you think?
fourkidsandadog