From: Jim
Date: Wed, 22 Nov 2000 22:54:04 -0700
OK, so this is pretty much off topic, but considering that the local
Albertson's were selling 25 pound turkeys for only FIVE bucks, it's pretty
close to the cruffler spirit.
My method is a melange of three methods.
Stuffing the bird with apples, you toss the apples after you're done -
quarter them whole and stuff them in. Saw this on Martha Stewart, use it on
game birds takes some of the gamey taste out.
A year or so back, whilst sitting in a Boston Market/Chicken in Colorado
Springs waiting for a whacko to show up and blow people away - I learned
their marinage secret... Tons of powdered garlic, apple cider vinegar and
water... So I tried that for the first time this year.
A chain type natural foods store says they always cook their made to order
turkeys upside down, allowing the fatty tissues in the dark meat areas to
seep toward the breast, making the dark meat a little drier and the breast
meat more moist.
so this year I tried all three... 5 buck turkey, 2 bucks of apples a 79 cent
bottle of apple cider vinegar, three big garbage sacks to marinade it in
(stuffed into a milk crate) total investment less than 8 dollars.
Worked very well, the meat was pretty close to the boston market type, both
by taste and texture (I think the rotisserie thing does a big job in the
texture dept), it had dark meat I actually liked this time and I ended up
with 2 gallons of juice to render for gravy, and I didn't even have to add
salt to it, just reduced it to half and thickened it... I love gravy a LOT,
this was a good year for the gravy harvest...
I need to go shoot things now to take my mind off my full stomach...
Jim
Or brine the bird for 12 - 24 hours in enough water to cover, with 1/2 box
of salt dissolved in it - refrigerated, of course. Drain and roast as usual.
Doesn't make the poultry salty, but it does make it very moist, so you can
cook it to done without the breast drying out don't you hate it when that
happens?).
Gene
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