Comments on: the bird is the word

By: Miranda

Miranda — Thu, 25 Nov 2010 13:22:17 +0000

Wow, somehow I stumbled across your site with the dry brine recipe… very nice descriptions and pictures!
Tried it out on a 10 pound turkey breast with the rib cage, that was thawed out and it worked beautifully.
Note: that I seasoned the salt brine with a teaspoon of the following dry spices: poultry seasoning,
oregano, basil, Italian seasoning, some cracked pepper and cracked garlic salt.
Only used two tablespoons of sea salt for brine.
Let the seasoning set on the bird overnight in refrigerator, didn’t rinse off, seasoned some butter and placed under the skin and on top and added a little olive oil to outside of skin as well. Placed in a cooking bag, with lots of celery, carrots, onion, garlic cloves and chicken stock. Baked on 350 for 3 hours. Then used drippings for gravy.
THANKS, this was the juiciest best tastin bird, I’ve ever had!

By: Real Food Thanksgiving Round-Up! | Meet Miss Jones

Real Food Thanksgiving Round-Up! | Meet Miss Jones — Wed, 24 Nov 2010 14:48:19 +0000

[...] Dry-Brined Roast Turkey from Use Real Butter [...]

By: jenyu

jenyu — Mon, 08 Jun 2009 05:17:42 +0000

Scott – well, if I ever get my hands on a freshie, then perhaps I’ll try your technique. Thanks.

By: Scott Mc

Scott Mc — Sun, 07 Jun 2009 21:48:38 +0000

You say you’re not really a fan of turkey?

That’s because you’ve been eatin’ the wrong turkey.

First, you should never eat frozen turkey (or any frozen meat if possible) because freezing permanently draws moisture from the meat. Second, you should be eating SMOKED turkey. I live in upstate NY and Plainville Farms near Syracuse sells fresh, smoked whole turkeys TO DIE FOR. I’m sure there are also other places to get fresh smoked turkeys.

Before I pop one of these babies in the oven, I cut a lemon in half and squeeze the juice inside the cavity and kind of slosh it around. Then cut some apples in half, a couple onions (peeled) in half. Then stuff it all inside – even the lemon. If you want to add an orange, fine. Cook as normal.

I GUARANTEE this will change your mind about roast turkey.

By: Roasted Chicken with Lemon, Thyme, and Garlic | The Haute Kitchen

Roasted Chicken with Lemon, Thyme, and Garlic | The Haute Kitchen — Mon, 01 Dec 2008 13:37:45 +0000

[...] thinking specifically of putting some truffle oil in it (ala the turkeys from Gordon Ramsay and this site), but we’re not sure [...]