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?



innoabrd November 22, 2010
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."
hardlikearmour November 21, 2010
Thanks, Abra. That reinforces my decision not to do the recipes marinating process.
Abra B. November 21, 2010
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 November 21, 2010
I accidentally added a period to the end of the link. Sorry.
nutcakes November 21, 2010
Try posting the link again. I'll read it.
Soozll November 21, 2010
Well, some use an acid ingredient hoping to tenderize as well as flavor meat. The link didn't work, btw.
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