Always brine & truss your turkey. A brined turkey is a moist turkey. |
- If you don't brine your turkey, it will dry out -- there's no two ways about it, sorry. If you don't have the time or enough room in the fridge, pick up a Kosher turkey -- they're usually treated w/ a brine before they hit the market. A brined turkey stays moist, has better flavor and cooks in a fraction of the time.
- A trussed (tied) turkey cooks more evenly, on account of the wings and legs being bound close to the body. In addition to a uniformly cooked bird, it also makes for a nice presentation.
- Consider roasting your bird over root vegetables, it adds flavor and can serve as a side.
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