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Table of Contents:
- Do I need to flip the turkey?
- Do chefs recommend brining a turkey?
- Why is my turkey mushy?
- Can you overcook a brined turkey?
- Should I brine the turkey or not?
Do I need to flip the turkey?
Traditional turkey methods are prone to overcooking the breast meat or undercooking the dark meat. The benefits of roasting a turkey breast-side down are twofold: The dark meat cooks faster when it's closer to the heat source, and the juices trickle down for extra-moist breast meat. Talk about a turn for the better!
Do chefs recommend brining a turkey?
Flavor: What Aromatics Do Chefs Recommend? Brining isn't just about keeping turkey moist; it's also a time to infuse the meat with flavor. George Mendes of Lupulo submerges his turkey in a brine made with warm spices, like cinnamon and star anise, before basting with a Spanish paprika marinade and roasting it.
Why is my turkey mushy?
Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.
Can you overcook a brined turkey?
Keep all meat and fish refrigerated during brining, rinse them well afterwards, and don't overcook them. If you need more liquid to completely submerge the meat, measure more and add it, along with the proportionate quantity of salt.
Should I brine the turkey or not?
The idea is that brining helps make a turkey super juicy and extra flavorful. "If you can brine, you should," celebrity chef Josh Capon told HuffPost. ... "If you can brine the bird, you're one-hundred-percent sure going to have a more moist, tastier bird at the end." But not all foodies are brine believers.
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