For those that brine, have you ever considered steaming your turkey before roasting?
It can have the same effects on flavor that (wet) brining does, but without changing the texture of the meat from the constant contact with water.
More details here: http://dinersjournal.blogs.nytimes.co...
Anyone do this?
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I will be interested to see how people do with this recipe. My sister-in-law makes a pretty good moist turkey by first just boiling it for a while in a big pot (you cannot do a 25 lb turkey this way unless you have a HUGE pot) uncovered. I did not see if there were any veg or anything else in the pot. She then roasts the turkey and it is as said moist and tasty. I am going to ask what else she does to compare the recipes.
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paulj
Nov 14, 2012 11:29 AM
This is the recipe
http://www.nytimes.com/recipes/12941/...
Steamed and Roasted Turkey
Adapted from “Jacques Pépin Celebrates” (Knopf, 2001) -
280 Ninth
Nov 14, 2012 11:03 AM
I read the article, but I'm reluctant to do this, since I've had fantastic results wet brining, and I've not had problems with changed texture of the meat. What sells me on wet brining is not only the moistness, but also the flavor enhancement....I use many different aromatics in the brining liquid and they infuse the bird with the kind of flavor that's impossible to reproduce in the pan alone.
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My steaming,with mixed success,not worth the hassle except domestic duck has included,wild and domestic ducks,capon,pheasant,guinea fowl,wild and domestic goose,wild and small domestic turkey,that still have to be FINISHED SOME OTHER WAY.For people who cook maybe one or two birds annually the "new" mess is a mess about double that of frying a turkey.
If you bought a typical,wet processed bird the gain is not there.
A 12qt pot isn't big enough to steam,without boogering some skin,the 14.5# turkey I put in the oven 15 minutes ago.The menu for Thanksgiving will include 3 spit roasted geese,a one minute dip in boiling water,hang dry and roast....LESS WORK....and better results
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