Cook's Illustrated--interesting articles

Gretl

Good read, good eats....[p]I just received my November/December issue of Cook's Illustrated magazine. I haven't had time to read the articles thoroughly but I think you'll be interested to know that there's a whole article dedicated to brining, how to do it, and how great it is, and another article called High-Roast Terkey Perfected: 90 minutes/450 degrees. This shows how to butterfly a turkey (not for the faint of heart), roast it at high heat over sausage stuffing, and how to carve it. There is also a recipe for turkey gravy. [p]And guess what, Brad....a whole article on Creme Brulee! ;-)[p]Cheers,
Gretl

Jim Benenson

Gretl,[p]Thanks for the information. I tried brining last year's T-day turkey, but found it too salty. I'm going to have a "no-briner" again this year, as always. Of course, I use only New Mexico's finest organic turkeys.[p]Has anybody else had saltiness problems with brining?[p]Jim

Just-RuthandJim

Zen Cooker #1, When doing turkey (range raised, I agree) I marinate instead of brine and get the benefits of a brine. I make a blend of fresh jalapenoes, fresh ginger, garlic, in wine(or apple cider---depends of what I have and the flavor I want---I've even used root beer) and soy sauce. I then 'brine' my whole turkey for two or three days. The amount of soy sauce determines the saltiness of the results and I never use more than 1/3rd of a cup. I have never experienced too salty a result.....good luck.