Roasting Chicken/Turkey/Etc.

[eits]

i just thought about this after having some roasted chicken breast... what if you roasted the bird upside down? would it make for a more succulent bird?

 

[notposting]

Indeed.

Did our turkey this year, it was a Butterball (so injected already). Alternatively, you would brine or salt the bird. I then had it on the U-rack in the roasting pan, breast side down, cooked for about 2 hours that way, with some salt pork draped over it's back. Then turned it over (removed the portion of stuffing that was in the bird at this point) and cranked the heat up for final 45 minutes. Was beautiful and delicious, and have never had turkey breast so juicy yet undoubtedly cooked through. Skin was nice and crispy, too. I let it rest for about half an hour after cooking before carving, had the stuffing finish in a casserole dish in the oven during that time.


* attentive readers will probably decipher that this is in fact an ATK recipe.

 

[virtuamike]

Brine it. Don't need to cook upside down. If you're worried about the breasts drying out before the thighs cook, then foil them once they get close to temperature.

 

[slag]

Brining does nothing for the meat except introduce a watery mess of crap that drains out. Numerous shows and web reports have proven this. Inject it if you must have moisture in the bird that already isn't there, but brining is a huge waste of time
/end of discussion on brining.

 

[KeithTalent]

A lot of people do that, though I've never found it necessary. Brining is definitely a good way to go, but if you do not have the time or inclination to do that, just use a meat thermometer so you don't overcook it.

KT

 

[SamQuint]

My mom would do that with her turkeys, put them in upside down for a majority of the cooking time and then flip it over at the end to brown the skin.

 

[notposting]

Brining does nothing for the meat except introduce a watery mess of crap that drains out. Numerous shows and web reports have proven this. Inject it if you must have moisture in the bird that already isn't there, but brining is a huge waste of time
/end of discussion on brining.

except wrong. For reasons.

 

[spidey07]

If the bird is dry, you overcooked it. As simple as that. Breast at 160 and legs move without a lot of resistance = DONE.

And always brine if you can, it makes a tremendous difference.

 

[PenguinPower]

Brining does nothing for the meat except introduce a watery mess of crap that drains out. Numerous shows and web reports have proven this. Inject it if you must have moisture in the bird that already isn't there, but brining is a huge waste of time
/end of discussion on brining.

Numerous shows and web reports have proven that you are wrong.
/start of discussion on brining

P.S. Alton Brown says you're wrong. If Alton Brown says you're wrong...you're wrong.

 

[virtuamike]

Brining does nothing for the meat except introduce a watery mess of crap that drains out. Numerous shows and web reports have proven this. Inject it if you must have moisture in the bird that already isn't there, but brining is a huge waste of time
/end of discussion on brining.

http://www.thekitchn.com/thomas-kellers-fried-chicken-r-80197

Keller uses brine in a lot of recipes. David Chang does too. They know what they're doing.

 

[Kyle]

Brining does nothing for the meat except introduce a watery mess of crap that drains out. Numerous shows and web reports have proven this. Inject it if you must have moisture in the bird that already isn't there, but brining is a huge waste of time
/end of discussion on brining.

We brined for the first time this year and the turkey came out waaaaay better than it ever has- way juicier, tasted better etc- not even close- nothing else was done differently....so....not a waste of time at all and something we'll be doing every year.

 

[shopbruin]

Indeed.

Did our turkey this year, it was a Butterball (so injected already). Alternatively, you would brine or salt the bird. I then had it on the U-rack in the roasting pan, breast side down, cooked for about 2 hours that way, with some salt pork draped over it's back. Then turned it over (removed the portion of stuffing that was in the bird at this point) and cranked the heat up for final 45 minutes. Was beautiful and delicious, and have never had turkey breast so juicy yet undoubtedly cooked through. Skin was nice and crispy, too. I let it rest for about half an hour after cooking before carving, had the stuffing finish in a casserole dish in the oven during that time.


* attentive readers will probably decipher that this is in fact an ATK recipe.

I knew it the second you posted "salt pork draped over the back." I was just watching the video on this the other day.

 

[notposting]

I knew it the second you posted "salt pork draped over the back." I was just watching the video on this the other day.

I knew that was going to be the giveaway, :whiste: Did the stuffing they had with that one, but did the no-roast (aka vegetable) universal gravy a few days early instead of the (rather ridiculous) version they had in that episode. Meal turned out great, I was pretty happy. Plus I bought a new roasting pan, boning knife, AND electric knife :awe: And I got to open my new salt pig before cooking.

As for brining the bird, it's pretty well proven that it works. Science and stuff. Even a salt rub can work (under the skin). Or to make it easy, yonder Butterball.

 

[HeXen]

Brine is a must of course, i assumed most knew that for several generations. However i prefer to also inject mine with seasonings, rub or marinade. I really like Uncle Stubbs

 

[spidey07]

I'll go right out and say it. Stuffing in the bird is the best ever.

I know. Stuffing is evil, but damn it tastes good from the bird. Sorry Alton. You're wrong on this.

 

[notposting]

I'll go right out and say it. Stuffing in the bird is the best ever.

I know. Stuffing is evil, but damn it tastes good from the bird. Sorry Alton. You're wrong on this.

The recipe I did on Christmas had me put 4 cups of the stuffing (minus eggs and final broth) in the bird (wrapped in cheesecloth). After about 2 hours of cooking when I flipped the bird, I also took that out, mixed it in with the rest of stuffing. The stuff that was in the bird was just soaked in bird juice. Then when the bird rested simply threw it all in a casserole dish and finished the stuffing. Was damn delicious for sure :biggrin:

 

[dud]

Consider roasting/BBQing parts vice a whole bird. I have about 6 lbs of chicken legs (on the larger side) marinating in the fridge right now. The marinade is soy sauce, lots of garlic, a little mustard powder, a half cup of Port wine and 10 TBPs of brown sugar. Pull back the skin and marinade in this mixture overnight, turning the bag (that u marinade the legs in) to evenly coat. Tomorrow I will soak some hickory chips for 4 hours until about 4 PM when I will light up some all-hardwood briquets (no fillers). Once they have become white I will top the coals with a foil bag of the soaked chips. 60 minutes later ... pure heaven.

 

[Kyle]

I'll go right out and say it. Stuffing in the bird is the best ever.

I know. Stuffing is evil, but damn it tastes good from the bird. Sorry Alton. You're wrong on this.

We made stuffing outside the bird this year- never again. I agree- it's worth the small risk (though I've never personally heard of anyone getting sick from true stuffing...)

 

[eits]

my ex made the best turkey i've ever had... she stuck pads of butter under under the skin and put rosemary and salt on the skin and basted it every 15 minutes. juiciest turkey i've ever had; even the leftovers were incredible.

 

[Howard]

Spatchcock the bird. Other than that, there are different techniques used for different results...