My wife is a fish and meat specialist for http://www.telegraph.co...
I would be very upset if my choice(Dry Aged Free Range Bronze turkey) was introduced to anything other than home made sausage meat stuffing.
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You may find this article on everything you need to know to brine helpful! https://food52.com/blog...
Thank you, but I'm afraid it does not answer my question. I am more interested in how or if brining would improve a high quality free range organic dry aged turkey.
I have been brining corned beef for years nothing would tempt me to use Filet mignon instead of brisket.
Susan W is a trusted source on General Cooking.
I've never heard of aging a bird. We buy a pastured, organic heritage turkey from a local farmer. He's never spoken of dry aging. Are you referring to what my farmer calls "air chilled"? Is that the same thing?
As far as brining goes, I am hooked on dry brining these days. I think any turkey benefits from brining. Here's a tried and true, much loved recipe and method. You don't have the 3 days, so maybe you'll want to use your own method. Dry brining allows the turkey flavor to shine. Some don't care for brining their turkeys at all.
I used this method on a pastured chicken a few days ago and it was fabulous.
I just read about the aging in your linked article. Now I'm curious about whether my farmer does this.
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Well played. You deserve a cookie.
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