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Just in time for Christmas - but you can use this method any time - for turkey or chicken ((or TURDUCKEN, duck, dodo, goose, crow, albatross etc)).
There's nothing new about brining poultry - it makes the meat so moist and tasty. Likewise, there's nothing new about 'barding' your bird with some bacon on the breast to give the outside a bit of baconey flavour.
This instructable combines the two ideas, and both tenderises and moisturises the meat and adds a hint of (smokey) bacon right through. We came up with the recipe for last Christmas (being the distributor for J&Ds BaconSalt in UK) and it was really great!
This Christmas my daughter and her (American) family are spending the holiday here in MurkeySide, so we're going to show them that Brits can do at least as well as our Transatlantic Brethren when it comes to turkey-cooking!
There's nothing new about brining poultry - it makes the meat so moist and tasty. Likewise, there's nothing new about 'barding' your bird with some bacon on the breast to give the outside a bit of baconey flavour.
This instructable combines the two ideas, and both tenderises and moisturises the meat and adds a hint of (smokey) bacon right through. We came up with the recipe for last Christmas (being the distributor for J&Ds BaconSalt in UK) and it was really great!
This Christmas my daughter and her (American) family are spending the holiday here in MurkeySide, so we're going to show them that Brits can do at least as well as our Transatlantic Brethren when it comes to turkey-cooking!
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Signing UpStep 1Ingredients & Equipment
Oven (obvious, but you could use the BBQ in Summer)
Roasting tin with grill rack to fit inside
Meat thermometer (I like to be safe!)
2 'Oven bags' or 'Ziplock' bags - each big enough to hold the turkey
Container to put the bird and bags in whilst brining (see step 2)
Turkey - the recipe is for a bird about 4.5kg (10 lbs) but the brine ingredients below can be scaled for larger/smaller. Don't buy a self-basting one for this method.
100gm (4 oz) Brown Sugar
50 gm (2 oz) Salt
5 tsp of BaconSalt ** (we prefer to use the Hickory or Applewood flavours, to give a smokey flavour)
1 Small bunch Fresh Thyme (or dried)
1 Bay Leaf
6 or 7 cloves of garlic, halved horizontally
1 tablespoon black pepper corns
1 Lemon, halved
Water - about 2.5 litres (5 pints) but see next step.
Optional - Black Lemon Powder, a little more brown sugar, and Olive oil for a 'rub'
** Baconsalt is a low-salt spice blend that adds bacon flavour to foods. It can be found in a number of USA stores, and can be bought online mail order from:
www.baconsalt.com in USA $4.50 per 2-oz shaker-jar, plus shipping
www.crazy4flavour.co.uk in Britain or Western Europe £3.95 per jar including postage
The optional black lemon powder is also sold by crazy4flavour.
Roasting tin with grill rack to fit inside
Meat thermometer (I like to be safe!)
2 'Oven bags' or 'Ziplock' bags - each big enough to hold the turkey
Container to put the bird and bags in whilst brining (see step 2)
Turkey - the recipe is for a bird about 4.5kg (10 lbs) but the brine ingredients below can be scaled for larger/smaller. Don't buy a self-basting one for this method.
100gm (4 oz) Brown Sugar
50 gm (2 oz) Salt
5 tsp of BaconSalt ** (we prefer to use the Hickory or Applewood flavours, to give a smokey flavour)
1 Small bunch Fresh Thyme (or dried)
1 Bay Leaf
6 or 7 cloves of garlic, halved horizontally
1 tablespoon black pepper corns
1 Lemon, halved
Water - about 2.5 litres (5 pints) but see next step.
Optional - Black Lemon Powder, a little more brown sugar, and Olive oil for a 'rub'
** Baconsalt is a low-salt spice blend that adds bacon flavour to foods. It can be found in a number of USA stores, and can be bought online mail order from:
www.baconsalt.com in USA $4.50 per 2-oz shaker-jar, plus shipping
www.crazy4flavour.co.uk in Britain or Western Europe £3.95 per jar including postage
The optional black lemon powder is also sold by crazy4flavour.
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Might be worth mentioning that you might expect to have to cook longer if you have your bird/roast on a rack over water. I went spazz on my roast pork last night because I forgot about this problem. My vegetables were all cold coz I judged the roast timing wrong :/
Why Bernard Matthews?!
L
(BTW - Julie's eggs on your pickled egg recipe look teriffic - all yolk!)
The method you've got sounds very good, but it could to with pictures of the things & steps to see.
L
L
As the Turducken is 'off-bone', I'll even be able to post my carving!!
L
So it looks like we are back to the Turkey plan (shame, because I'd have liked to try the turducken but I don't think they are available, ready-made, over here in UK). I'll post more pictures then.
Stu
L
I'll even see if I can carve as well as the Mathews pic - but I've never managed it before!
Thanks