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?
I had the same question, and wondered how it compares to dry-brining, which is my preferred method so far.
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
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.
While it looks interesting, I make Julia Child's "Steam-Roasted Goose" every year for Xmas. Don't think I want to do it with a turkey for Thanksgiving as well.
(And I also saw Jacques Pepin's recipe in the New York Times today.)