British Expatriate Network

I hosted the family this year and being fed up with dry turkey meat, I decided to brine it. It got unanimously great reviews. I used an Emeril Lagasse recipe: click for Brined Turkey.

I didn't have a five gallon tub so I put it and the brine in a roasting bag, in a cooler chest and filled the space around it with water, put in ice and freezer packs and left it on the screened porch overnight. it is extra work but the meat was delicious. The recipe also produces an excellent gravy. There is a time advantage in making the giblet stock the night before.

The carcase is in the stockpot now, making soup.

Oyez. The soup may be the best part of it.

I'd never even heard of that technique until just now. It sounds bloody good though.

/bookmarks for Thanksgiving
//is shouting bam optional when cooking this?

It is essential when you sprinkle on some essence. :lol:

Are you bookable for next Thanksgiving. We could all meet at Vegas' place grin
Sounds yummy and his nibs says next year we have to go away as we always end up cooking. roll

I've heard that done before and its supposed to be excellent.
I bought a turkey breast this year, and massaged herb butter all over it, then stffed what cavity there was with onion, thymme and rosemary. Roasted for 1 hr, then a wine stock was added to the tray for the moisture, roasted for a further 3 hrs and served with a balsalmic redoux
Ummm good

Yep, done this for years when I have cooked a turkey with a recipe similar to the one you posted (given to me by an equine photographer friend who we went to meet a few years back and who lives near NO).

It works really well on chicken and poke too...

I have my own rub that I devised in place of the "bam"...

Andrew