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"Charcuterie" brined turkey confusion

j
jefpen2 Nov 18, 2012 02:21 PM

I'm doing the brined turkey this year from "Charcuterie" by Ruhlman and Polcyn. Everything seems to make sense, especially resting it in the fridge for a day. The one I have question is about the roasting temperature,. 450!!! Low and slow is always the way I would go. This seems extreme. Am I missing something?

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  1. charles_sills RE: jefpen2 Nov 18, 2012 03:05 PM

    does the recipe specify an appiroximate size of the bird? i have roasted 3-4 pound chickens that hot, with excellent results. but i cant imagine doing the same with a 9-10 pound turkey.

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    1. re: charles_sills
      j
      jefpen2 RE: charles_sills Nov 18, 2012 03:41 PM

      NO... I think. the way it's written is confusing. I think I don't want to take the chance on a $40 bird. 325 for 4 or so hours Internal temp 160. Rest for 30 min

    2. j
      jefpen2 RE: jefpen2 Nov 19, 2012 04:19 PM

      has anyone even tried this recipe

      1. C. Hamster RE: jefpen2 Nov 19, 2012 05:32 PM

        Personally I think poultry does not benefit from low and slow.

        I use Barbara Kafka's high heat roasting method (450) many, many times with consistently terrific results.

        But that's a chicken in a normal kitchen sized oven.

        Unless you are using a pretty small turkey, I would seriously worry about burning the skin to hell. You can tent it with foil but that sort of defeats the point.

        1. chefj RE: jefpen2 Nov 19, 2012 05:52 PM

          I believe the recipe should tell you to turn down the heat to 325 after the first half hour.
          Also if it is for a Pastured bird they cook faster than regular commercial ones.

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