Can someone please save me from this search on this site because

O

orchid

Well-known member
it hates me. Last year in the many conversations about brining etc. someone talked about air drying the turkey in the fridge for several days for a really crisp skin. I did that last year and it was the best ever. I just can't remember the details and of course I can't find it. Can someone please help me? Thanks much

 
I don't know...I don't remember the salt and rinse part and I know

I didn't do that. I just can't remember if I was supposed to add butter on the bird just before cooking. It seems like I lightly oiled and salt/peppered. Note to self...if something works the way I want it, write it down because I WILL NOT REMEMBER ONE YEAR LATER!!! UGH

 
Yep, I'm sure this is it. Thanks Michael and everyone else and Marilyn

for the suggestion in the first place! You're all fantastic.

 
You air dry the turkey after it is brined--either wet or dry. If you

haven't got the brining done, it's a little late.
For what it is worth, I don't brine poultry. For turkey and chix I liberally salt and pepper and roast, paying close attention to the temp in the thigh--no more than 160*. We always have a beautiful and delicious bird.

 
Here is what I do to help me remember......

I keep a manila folder for each holiday I cook, Thanksgiving, Easter, and each year I write what I served, what worked, what did not, and I keep the recipes that we loved in that folder. I even write down where I bought the turkey, roast, etc. and methods I used to cook. It takes less than 5 minutes to jot down the notes and it sure saves me a chunk of time the following year. Works really well for documenting desserts too, which are always the biggest pain for me because our family is not really into desserts,that much.

 
This is exactly the recipe and technique I have used for the last several years.

I neither rinse nor put oil on the bird, just a little grind of pepper if I remember.

 
Only two of us as well, Orchid....we usually have a kid or two plus family on special holidays

and other times of the year. I used to keep a report on dinners I made for friends and what was served. I rarely entertain anymore except for family, which I love doing for them. Even after so many years of cooking I find the stress of having dinner parties a bit much.

 
In fact I have a Zuni Cafe recipe chicken in the fridge right now for Thanksgiving.

It's only the two of us and we don't care for turkey. Zuni is the only roasted chicken I ever do now. I make it in my big cast iron skillet and it's amazing smileys/smile.gif

 
Nope, just get the skillet sizzling hot in the oven and put the whole chicken in it.

Turn 1/2 of the way through cooking

 
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