Comments on: Roasting the Bird, Part 2 – How to Roast a Turkey

By: steph

steph — Wed, 18 Nov 2009 07:26:16 +0000

Thanks! Let me know how it goes! I’d love it if you reported back

By: steph

steph — Wed, 18 Nov 2009 07:25:14 +0000

Actually, that’s not cheating at all! Whatever works, right?

By: steph

steph — Wed, 18 Nov 2009 07:23:44 +0000

Go for it! Turkeys so rarely turns out badly. Or at least, as badly as people fear. If all else fails, you could just roast a breast. So much easier, and you’ll probably still have enough left over for sandwiches the next day!

By: steph

steph — Wed, 18 Nov 2009 07:22:36 +0000

How did you do your dry brine? I’d love the recipe/steps!

By: steph

steph — Wed, 18 Nov 2009 07:22:02 +0000

Thanks Sheryl I always stick the thermometer in the thickest part of the breast, because testing in the thigh can cause the breast to overcook. There’s not a large enough margin of threat for salmonella to worry about it that much – for me at least. I guess that’s another reason to buy organic, local turkey… healthier birds make for less risk.

By: steph

steph — Wed, 18 Nov 2009 07:20:29 +0000

Thanks for passing it along! Let me know how it goes.