Ancient Ancestor of Pea
|Posted: 11/18/2012 11:17:36 AM|
If you use this method and a browning bag to cook it in, do you still coat it on oil?
Also, what about making gravy w/this? I've used PW the last few years and my mom complains about the gravy.
Loc: wherever the army sends us
|Posted: 11/18/2012 11:57:12 AM|
I don't use a bag - I cook it according to his instructions and it is very easy. I don't make gravy from his recipe because I think it would be too salty.
A veteran is someone who, at one
point in his life, wrote a blank check
made payable to 'The United States of
America ' for an amount of 'up to and including my life.'
Loc: Rite Aid
|Posted: 11/18/2012 12:01:53 PM|DH uses a butter rub.
He makes everything from scratch, but the one place he scrimps is the gravy. We use (gasp) bottled gravy!
Loc: Southern California
|Posted: 11/18/2012 12:09:31 PM|
We use his brine method, but not a browning bag. We do use Canola oil to help brown the skin. We also make gravy and it's yummy.
Loc: Middle of the USA
|Posted: 11/18/2012 1:07:41 PM|We use this recipe. The first couple of years, we followed the recipe exactly and there was very little broth to make gravy from. It was a little salty, but not too bad. Once you put it over unsalted potatoes, it was yummy. We also like to use the turkey broth for dressing and there just wasn't enough.
So last year, we switched to coating the skin with oil like suggested and then putting it in a turkey cooking bag and it was the best turkey ever! Skin was still a little brown on top, but not crispy all over like some people like. We had enough broth for gravy and the dressing. The gravy was not too salty. This year, we are starting with a fresh turkey and cooking it the same way. I imagine, it will be perfect!
Tier 1 Baking Pea
Loc: Hudson Valley, NY
|Posted: 11/18/2012 1:12:33 PM|
When I brine, I never use a bag because I like the golden, crispy skin and you don't get that with the bag.
I always rub with a little EVOO and rub some dry herbs all over the bird.
The first time I made gravy from the drippings of a brined turkey it was WAY too salty. I had no idea it would be! lol.. idiot! So from then on, I make a batch of gravy but only use a small portion of the drippings to give it flavor. I can control the saltiness much better this way.