🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Spatchcocked Roast Turkey

D685e37d f6fc 4387 b6e4 383bd1b05ee1  food52 11 06 12 0700

I have a question about step 6 on the recipe "Spatchcocked Roast Turkey" from AntoniaJames. It says:

"Put the turkey into a large plastic bag, with the two back edges together, so that it looks rather like it did before you removed the backbone. Squeeze out as much air as you can from the bag, and secure it shut. Then, sit the turkey in the bag, breast side up, in a large bowl. Put it in the fridge for three days, rubbing the salt into the skin gently every day, and turning it upside down in the bowl 24 hours before you plan to cook the bird. (I strongly recommend using a bowl because, no matter how good your re-sealable bag may seem, it’s likely to leak. So let it leak into the bowl, and not into your vegetable drawer.)" If I can't get my turkey until Monday afternoon, is a two day brine long enough to acquire the results of a moist and flavorful turkey?

asked by foodynewty about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1775 views
D575cae1 ec42 4b51 85df aabecf92a1d8  fredavatar
added about 5 years ago

Check this out first, you may decide NOT to brine: http://tinyurl.com/bp4wtua...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.