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 Post subject: Roast turkey - yum!
PostPosted: Mon Jun 16, 2014 1:57 pm 
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Wise Wyandotte
Wise Wyandotte

Joined: Tue Nov 17, 2009 3:10 pm
Posts: 4579
Location: SE Qld
Roast turkey
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 Post subject: Re: Roast turkey - yum!
PostPosted: Mon Jun 16, 2014 2:03 pm 
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Wise Wyandotte
Wise Wyandotte

Joined: Tue Nov 17, 2009 3:10 pm
Posts: 4579
Location: SE Qld
So this is one of the culls from my Lav Royal Palm breeding program. I cleaned the bird on Friday, a hen about 5 months of age. The dressed weight was a little over 5 Kg.

I then brined her by soaking in 6 litres of water, one and a half cups of salt, a big bunch of thyme, some bay leaves and some crushed garlic. The salt, herbs etc. and a couple of litres of water are first brought to the boil to dissolve. Then the bird was soaked overnight.

Then cooked in the weber for two hours, with just a trickle of canola to baste. No stuffing or foil or any other things just a little oil to baste.

It turned out very well, even the drumsticks were quite moist. That's unusual because without protection from foil, normally the drumsticks are dry by the time the inner part of the breast is cooked. I think the brining worked particularly well.


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 Post subject: Re: Roast turkey - yum!
PostPosted: Mon Jun 16, 2014 10:58 pm 
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Golden Phoenix
Golden Phoenix

Joined: Fri Jan 05, 2007 10:39 am
Posts: 10113
Location: Tarago, near Goulburn
I am really becoming a fan of brining for roasts. Going to do pork again this Friday. Thought I'd try a cider-based brine.

As soon as I saw the subject of this I thought 'ooo, brined turkey' ...


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