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Pat Dimitri
@patdimitri
Alright dumb dumbs, I know you follow me for music but here is my Turkey advice. 1. Get a good turkey, we eat this shit like once or twice a year just spend the extra money. 2. I see a lot of butter rubs and thats eh, okay, but you're making it much more likely to burn the outside because of the milk solids in butter. Just use a neutral oil on the outside. 3. Temp - Depending on the size of the bird and whether you're cooking whole or spatchocked, you probably want to pull it when the breast is around 150-155, if it's a bigger bird you can pull on the earlier side because there will be more carryover heat. For more information look up poultry pasteurization temps. If you pull at 165 it WILL BE OVERCOOKED.
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Pat Dimitri
@patdimitri
4. Dry brine vs wet brine - I strongly recommend dry brine (aka seasoning 24-48 hours in advance, most important thing is salt but you can use salt, brown sugar, onion/garlic powder, paprika for a real win), it's much less messy and cumbersome, and results in crispier skin and an equally tasty and well seasoned turkey.
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