Taller Cientifico
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Publicado: 2 de abril de 2012
Cooking Turkey Tips
When it is about preparing turkey / When it comes to roast a turkey, the most important thing is it should be tender and juicy. Many have been the ways and spectacularmarinades that we have experimented with to get a turkey breast as tender as the dark meat. So why do you think there are so many gravy recipes? Just Simply, to moist breast when serving
[pic]
To getthe breast to be as tender as the hips and thighs it is almost impossible when the whole turkey is being cook. The only way we could make it is if we cut the turkey and cook each part with its owntime and temperature.
The problem is that the breast gets cooked faster because it’s closer to the bone and its location than the thighs and hips. The tendency in the past few years has been tomarinade turkey in brine overnight to ensure a more tender turkey. I have always enjoyed trying new things and I was intrigued by the brined turkey, so this year we are gonna give it a try.
It does notmatter how you decided to cook the turkey, the most important is the marinade, it could be liquid, dry, creamy or left in the turkey for hours; if you flavor that with marinade and love when preparing,I will foretell success. Lets cook !
DRY MARINADE
INGREDIENTS:
Marinade the bird/poultry in a water and salt mixture for at least 8 to 12 hours. The bird/ poultry absorbs waterand it gets juicier. The water and salt mixture can be seasoned with countless elements. But salt is the key element, since it makes that the muscle’s fiber could absorb more liquid. The muscle’sestructure changes to retain moisture. To prepare turkey it is necessary to get a big bowl where we can put the turkey and its marinade. A 15 to 18 lbs turkey can fit in a 6 gallon pot. In a 6 gallonpot you can put a 15 to 18lbs turkey
BASIC RECIPE
PREPARATION:
Put the bird/ poultry into a bowl and cover it with water, to know how much water it holds with the turkey inside. Take the bird...
When it is about preparing turkey / When it comes to roast a turkey, the most important thing is it should be tender and juicy. Many have been the ways and spectacularmarinades that we have experimented with to get a turkey breast as tender as the dark meat. So why do you think there are so many gravy recipes? Just Simply, to moist breast when serving
[pic]
To getthe breast to be as tender as the hips and thighs it is almost impossible when the whole turkey is being cook. The only way we could make it is if we cut the turkey and cook each part with its owntime and temperature.
The problem is that the breast gets cooked faster because it’s closer to the bone and its location than the thighs and hips. The tendency in the past few years has been tomarinade turkey in brine overnight to ensure a more tender turkey. I have always enjoyed trying new things and I was intrigued by the brined turkey, so this year we are gonna give it a try.
It does notmatter how you decided to cook the turkey, the most important is the marinade, it could be liquid, dry, creamy or left in the turkey for hours; if you flavor that with marinade and love when preparing,I will foretell success. Lets cook !
DRY MARINADE
INGREDIENTS:
Marinade the bird/poultry in a water and salt mixture for at least 8 to 12 hours. The bird/ poultry absorbs waterand it gets juicier. The water and salt mixture can be seasoned with countless elements. But salt is the key element, since it makes that the muscle’s fiber could absorb more liquid. The muscle’sestructure changes to retain moisture. To prepare turkey it is necessary to get a big bowl where we can put the turkey and its marinade. A 15 to 18 lbs turkey can fit in a 6 gallon pot. In a 6 gallonpot you can put a 15 to 18lbs turkey
BASIC RECIPE
PREPARATION:
Put the bird/ poultry into a bowl and cover it with water, to know how much water it holds with the turkey inside. Take the bird...
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