Not really a question but more of a request for reassurance if anything. I’ve made Alton Brown’s turkey recipe for a few years now and have always obtained a moist breast from his recipe. He’s a big advocate of the tinfoil shielding the breast meat during the roasting process to reduce heat to the breast since the dark meat takes longer …
Not really a question but more of a request for reassurance if anything. I’ve made Alton Brown’s turkey recipe for a few years now and have always obtained a moist breast from his recipe. He’s a big advocate of the tinfoil shielding the breast meat during the roasting process to reduce heat to the breast since the dark meat takes longer to cook (and will dry out the breast in the meantime). I haven’t tried any other turkey recipe, but what do you think about that tin foil technique? I noticed your turkey goes in at a lower heat (325 vs 350) and there is basting involved. Does this negate the need for the tinfoil protection of the breast? Also he does a wet brine instead of a dry brine - what is the difference between the two? Does it affect just flavor or moistness?
Anyway! Wanted to make your entire thanksgiving menu but I was a little anxious about the turkey since I haven’t deviated from the AB recipe for several years. Of course I trust you and whatever you say, so if you say this breast will for sure be juicy and moist I will go for it!
I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think the salt supposedly tenderizes and flavours the meat. I keep the bird in the fridge uncovered for two days and then bake. I’ve used Alison’s turkey method the last two years and the bird turned out perfect each time. I think the lower temperature helps keep the meat more moist. I’ve done the tinfoiling the breast thing in the past (when cooking the bird at a higher temp) but at 325 I didn’t find it necessary.
Not really a question but more of a request for reassurance if anything. I’ve made Alton Brown’s turkey recipe for a few years now and have always obtained a moist breast from his recipe. He’s a big advocate of the tinfoil shielding the breast meat during the roasting process to reduce heat to the breast since the dark meat takes longer to cook (and will dry out the breast in the meantime). I haven’t tried any other turkey recipe, but what do you think about that tin foil technique? I noticed your turkey goes in at a lower heat (325 vs 350) and there is basting involved. Does this negate the need for the tinfoil protection of the breast? Also he does a wet brine instead of a dry brine - what is the difference between the two? Does it affect just flavor or moistness?
Anyway! Wanted to make your entire thanksgiving menu but I was a little anxious about the turkey since I haven’t deviated from the AB recipe for several years. Of course I trust you and whatever you say, so if you say this breast will for sure be juicy and moist I will go for it!
I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think the salt supposedly tenderizes and flavours the meat. I keep the bird in the fridge uncovered for two days and then bake. I’ve used Alison’s turkey method the last two years and the bird turned out perfect each time. I think the lower temperature helps keep the meat more moist. I’ve done the tinfoiling the breast thing in the past (when cooking the bird at a higher temp) but at 325 I didn’t find it necessary.
Oh thank you! That’s good to know :)