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Martin Fisher

Martin Fisher

46 minutes ago, KennethT said:

The recipe calls for brining the bird overnight, then stuffing, and air drying in the refrigerator for 12 hours.  I don't quite understand the purpose of this

 

My guess is, to better equalize the salt/sugar/flavor throughout the meat.

Having said that, you could opt for an equilibrium brine and pump the bird well—that would ensure faster brining and probably better distribution of flavor.

After brining, I dry the skin with a hair dryer that's specifically devoted to culinary purposes. 

 

Martin Fisher

Martin Fisher

40 minutes ago, KennethT said:

The recipe calls for brining the bird overnight, then stuffing, and air drying in the refrigerator for 12 hours.  I don't quite understand the purpose of this

 

My guess is, to better equalize the salt/sugar/flavor throughout the meat.

Having said that, you could opt for an equilibrium brine and pump the bird well—that would ensure faster brining and probably better distribution of flavor.

After brining, I dry the sky with a hair dryer that's specifically devoted to culinary purposes. 

 

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