For thanksgiving this is a big tip. I hate brining turkeys. Only because half the time I need the fridge for other thanksgiving dishes I'm making ahead of time. Yes, I am one of the two cooks in my family for holidays.
Anyways, from keeping that bird dry Sandra Lee on the food channel had a brilliant idea.
Take 4 sticks of UNSALTED butter and let them get to room temperature. Then add chopped garlic (4 cloves), chopped sage and rosemary (I would sage a good handful of each) and if you like thyme then add that too. But I prefer that in my stuffing and I'm not a fan of having all the same herbs in all my dishes.
ANYWAYS! so mix this all together and now start stuffing under the skin. Spread it around as much as possible and I'm sure you'll have extra so rub the rest on top of the skin. Cook as usually would and your bird should not be dry.
You'll all be getting a thanksgiving sidedish tomorrow afternoon :)
Happy holidays!
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great tip! and that picture looks delicios!
ReplyDeleteAre you bringing food to class tomorrow? That would be great since the class is during my lunch time. The turkey tip is great will try it next year.
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