Hey Chef John! What's your view on salting the turkey a day or two early which is advocated by Chef Judy Rogers? Whenever I salt a big piece of protein like a turkey right before cooking the inside is always completely unseasoned (especially if it's just on the skin). Thanks!
If you really want the spices and flavors to come through the meat all the way, you can use a spice injector, or as I prefer, take a 5 gallon plastic pail and lid mix together 2 cups of salt in just enough water to cover the bird. place your herbs and spices in the chest cavity, and under the skin, and add whole or granulated onion, fresh rosemary, ground and whole peppercorns, and whatever spices you prefer into the water. mix well, place bird inside. Make enough room in your fridge on a shelf to keep cold in summer, or get plenty of ice and put it inside a cooler and cover to prevent melting around pail. or if you have a good clean styro or reg cooler, place water and ingredients in it and add plenty of ice to keep cold, one block of ice on bottom lasts a while. Be sure to rinse well when removed before preparing to remove excess salt. Really makes the bird juicy and tender and flavorful.......be sure to season as you normally would for roasting or grilling.
6 comments:
So the old no tricks or technique, technique?
Yae!
Hey Chef John! What's your view on salting the turkey a day or two early which is advocated by Chef Judy Rogers? Whenever I salt a big piece of protein like a turkey right before cooking the inside is always completely unseasoned (especially if it's just on the skin). Thanks!
Never tried it. I like to put a spiced salted butter under the skin usually. This upcoming video however is just a simple roast turkey for beginners.
Why do you make it so hard to find the herb butter ingredients? It should all bebeasily found with the video recipe.
If you really want the spices and flavors to come through the meat all the way, you can use a spice injector, or as I prefer, take a 5 gallon plastic pail and lid mix together 2 cups of salt in just enough water to cover the bird. place your herbs and spices in the chest cavity, and under the skin, and add whole or granulated onion, fresh rosemary, ground and whole peppercorns, and whatever spices you prefer into the water. mix well, place bird inside. Make enough room in your fridge on a shelf to keep cold in summer, or get plenty of ice and put it inside a cooler and cover to prevent melting around pail. or if you have a good clean styro or reg cooler, place water and ingredients in it and add plenty of ice to keep cold, one block of ice on bottom lasts a while. Be sure to rinse well when removed before preparing to remove excess salt. Really makes the bird juicy and tender and flavorful.......be sure to season as you normally would for roasting or grilling.
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