So, we got a turkey for 6 euro. A chicken, at least half the size, was 7 euro. Anyway, we brined
(according to Alton Brown's recipe), and then roasted. He starts his at a "ripping hot" 500 degrees
for color, then drops the temp. Well, we did that...except the baby got to the oven and turned the
temp back up. We didn't realize it for about 45 mins. But since we put foil over the breast, and we
dropped the temp once we realized it (left it in for another 10 mins at 350), all was good.
Moist turkey. Nice skin. All cooked (well, I guess it had better be!!) Again, without the brine, I'm
sure it would have *sucked*. But was nice and good. Now I know I can brine, and I can stop torturing
turkeys :-).
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It's Tis Herself