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Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey). Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion ...
When meat is smoked, something magic happens. ... with the white meat becoming dry and chalky before the dark meat cooks through. ... choose a brine, injection, and rub whose flavors pair well ...
He suggests dry-brining fresh turkey and allowing it to sit uncovered in the fridge for at least a day, which will allow air to circulate and yield even crispier skin. Pros of fresh turkey
A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha).. Pellicles of protein that form prior to smoking meat (including fish and poultry) allow smoke to better adhere to the surface of the meat during the smoking process.
Smoking can also produce burnt ends, which contain an abundance of PAHs and HCAs. Deep-frying Pros: Deep-frying turkey is much faster than other methods, and results in a moist bird with crispy skin.
Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. [2] Storing the meat in cold rooms meant that less salt was needed. [ 1 ] The Wiltshire cure has been a wet cure, soaking the meat in brine for 4–5 days, since the First World War .
Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
Put turkey in another very large pot or brining bag and pour cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover ...