TURKEY QUESTION BRINE AND BUTTER RUB? - Page 2

chickenbutt · ‎03-09-2010

celebration wrote:
The only thing I would caution those who might brine their turkey; the drippings can be too salty to use for gravy. I roast turkey parts (wings, drumsticks, thighs) the week before and then use them to make my stock for the gravy and to use in my dressing/stuffing.

Hi Celebration! That is one of the reasons why you want to rinse the turkey well, after brining - inside and out. It will remedy that problem.

candys mine · ‎08-20-2012

Just wanted to say a big Thank you for all your help! The brined and maple herb butter turkey was a Success! I get what you said about a lot of meat for the money CB. That was one brawny bird! Plenty for all and more! Thanks again and hope your day is happy!

chickenbutt · ‎03-09-2010

Yay! Glad it came out wonderfully! It's only about 2:15 here so I'm still cooking. I did my turkey yesterday and it also came out beautifully. This time what I did was, after rinsing it from the brine, patting it dry, and letting it set for a bit, was to put my dry rub on. Then I got him in a 425F oven and after about half an hour I turned it down to 325F.

After a little longer, I pulled him out and brushed butter all over him and back in the oven to finish. Here he was at that point, not yet done but fairly well browned and buttered down.

Inside of him I had put some onion, celery, lemon, and fresh sage, thyme, rosemary, and bay leaf.