lohaatom.blogg.se

“If you go too far, that’s when your meat begins to dry out.

“By pulling it out with that breast at 155, the carry-over heat is going to take it to that perfect 165 level,” said Darneille. When he’s smoking turkey, Darneille pulls the turkey out at around 155 and lets it rest, knowing the bird will keep cooking on the inside. That ends up cooking the juices right out, so use your own thermometer instead and aim for 165 degrees. He pointed out that usually the thermometer added into the thick part of the turkey doesn’t pop until the temperature hits 185 to 190 degrees. “Overcooking your turkey is the main reason why your mom’s turkey has always been dry,” Sonderman added. But really the only thing that you need that for is if you’re planning on overcooking your turkey, which is what we’re not going to do,” said Sonderman. “I think really the main reason to use a brine is, yes, to kind of add some moisture to the bird. Rob Sonderman, who runs the Federalist Pig restaurants in Adams Morgan and Hyattsville, prefers to use dry rubs and closely watch how everything cooks. While most chefs will back Darneille when it comes to brining, it’s not a universally held opinion. (You could use lemon and honey too - just saying. “You can do a lot of fun things with brine to try and get some flavor into that bird that’s going to be positive, that’s going to accentuate the turkey.” You can put a little bourbon in there,” said Darneille. “You can do something with apple cider, some cinnamon, some oranges. You can also make your own, using salt, sugar and the seasonings of your choice, such as sage, rosemary, tarragon and other seasonings. “You can buy a brine packet at the grocery store and mix it with water,” he said, if you want to go the easy route. Darneille suggests about an hour per pound, at least. So before Thursday comes, make sure you prepare a brine to soak your bird in at least a day or two before Thanksgiving. “Everyone hates a dry Thanksgiving turkey,” said Drew Darneille, who owns Smokecraft Modern BBQ, in Clarendon. Yet lots of people will be eating dry turkey this Thanksgiving, and it doesn’t have to be that way. It’s juicy it’s filled with flavor, and it needs no gravy or anything of the sort.