Philadelphia Nesties
SJU1982
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Idiot Proof Turket Recipe?
I'm having my family over on Sunday for an early Thanksgiving. Can anyone recommend a turkey recipe that is tried & true? I'm trying to convince J that turkey breast is the easier route, but he wants to go all or nothing.
Re: Idiot Proof Turket Recipe?
http://www.philly.com/philly/food/restaurants/recipes/34649634.html
I sat mine outside in a cooler overnight as it soaked--it was cool enough outside to keep it safely refrigerated.
I brine my turkey as well. I used this recipe last year, except instead of rosemary, I used thyme.
http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/
I think this year I am going to try the breast down cooking method as well.
Thanks for the input everyone. I am going to read through the suggested links tonight when I get home.
So it sounds like brining is worth the effort. And what's with cooking the turkey breast down? I thought it usually went in breast up. What's the benefit to breast down?
Breast meat is very lean and gets quite dry when cooked (which is why you tent the bird in the last 30 minutes of cooking), by putting it breast-down, it cooks in all of the drippings and is furthest from the heat, so it stays moist.