Print PDF
Favorite
Email
Step 5Preparing to Cook
In the sink, remove the turkey from the brining bags, and throw away the brine (don't try to re-use it!) and the bags.
Stand it on a large plate and allow it to drain in the fridge (or cool-box) for an hour or more, turning it ocasionally to drain all or most of the brine from inside the cavities.
Pat it dry with some kitchen towel, then rub all over (underside as well) with Olive Oil. (see 2nd pic)
Fill the cavities as you normally do (or not!). I prefer to cook the stuffing separatley to have it 'crispy', and I put a couple of large onion in the large cavity to keep the shape of the bird. (see pic)
OPTIONAL - use the Black Lemon Powder, the brown sugar, and some Virgin Olive Oil to make a rub to coat the outside of the turkey (like in the third picture).
There's a recipe for BaconSalt stuffing at crazy4flavour.blogspot.com/2008/12/baconsalt-stuffing.html
if you want to go the whole "hog"!!!
Stand it on a large plate and allow it to drain in the fridge (or cool-box) for an hour or more, turning it ocasionally to drain all or most of the brine from inside the cavities.
Pat it dry with some kitchen towel, then rub all over (underside as well) with Olive Oil. (see 2nd pic)
Fill the cavities as you normally do (or not!). I prefer to cook the stuffing separatley to have it 'crispy', and I put a couple of large onion in the large cavity to keep the shape of the bird. (see pic)
OPTIONAL - use the Black Lemon Powder, the brown sugar, and some Virgin Olive Oil to make a rub to coat the outside of the turkey (like in the third picture).
There's a recipe for BaconSalt stuffing at crazy4flavour.blogspot.com/2008/12/baconsalt-stuffing.html
if you want to go the whole "hog"!!!
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
