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I'm planning on dry brining my turkey, then using the duck fat and technique for cooking from this: http://www.foodnetwork.... The recipe calls for separating the turkey, seasoning the turkey with salt and pepper and apple cider vinegar, then "marinating" overnight between layers of chopped up veggies. I think it makes more sense to dry brine the turkey, then separate it, and proceed with the cooking instructions from there. I don't see how the marination process is really going to add much to the bird, and don't understand the purpose of the vinegar. I wonder if I'm missing something. Any opinions/ideas?

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Soozll added over 3 years ago

Well, some use an acid ingredient hoping to tenderize as well as flavor meat. The link didn't work, btw.

nutcakes added over 3 years ago

Try posting the link again. I'll read it.


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added over 3 years ago

I accidentally added a period to the end of the link. Sorry.

Abra Bennett added over 3 years ago

I wouldn't use that recipe. It's the salt that denatures the protein to keep the bird juicy, and although I'm no chemist, I think the vinegar is likely to "cook" the outside of the bird so the salt can't get in. The duck fat compound sounds good, but the whole technique sounds like a lot of work for an uncertain result.


hardlikearmour is a trusted home cook.

added over 3 years ago

Thanks, Abra. That reinforces my decision not to do the recipes marinating process.

innoabrd added over 3 years ago

Was looking back at my notes from last year's thanksgiving and I wrote, "Plain old roasting works fine, never doing complicated process with turkey again."

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