Friday, November 26, 2010

Turkey in the Brine

Yesterday's bird was a success, even if it wasn't cooked on the Weber.  For the record, this is probably the first time in about 10 years that I've cooked a turkey in the oven instead of the Weber kettle charcoal grill.

What's my cooking method?

1. Brine the bird.  See Alton Brown and Good Eats to learn more.
2. Put the bird in a hot oven.  Start the bird out at 500 degrees for 30 minutes.
3. Foil the bird and turn down the oven.  300 degrees is good.
4. Cook until the bird gets to 165 degrees.  Then take it out.  It will go up a few more.
5. Let sit for 30 minutes before carving.  It keeps the juice in.
6. Enjoy with a beer.  Yesterday I had the turkey with Sam Adams Winter Ale.

If you choose to go the Weber route, use indirect cooking and a really hot fire to start.  This will crisp the skin.  As the fire burns down, add a few coals every so often to keep the fire going.  The bird will slowly cook through.  Use a digital meat thermometer and it will be tasty.

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