FoodBanter.com - View Single Post - Thanksgiving First-Timer Questions

(Charlotte L. Blackmer) wrote in
:

> I seem to recall reading (yeah, I could check google, but I'm fried)
> that brined birds work better if you brine them and then take them
> out of the brine and let them "dry out" in the fridge. I'm getting
> the bird on Tuesday, should I brine one day and let it "dry out"
> overnight, or just pat it REALLY REALLY dry? Is there a law of
> diminishing return for brining? (e.g. is the recommended 18-24
> hours not to be exceeded)
>
> Also, if I am using a ricer for my potatoes, do I really need
> to bother to peel the potatoes when I boil them?
>
> Thanks,
>
> Charlotte
> --
>

The longer the brine time the less salt required in the brine. The longer
it sits in a brine designed for 18-24 hrs the saltier it'll taste. Yes
dry it out overnight in the fridge

No you don't need to peel the potates just quarter them.

Remember a unstuffed turkey cooks way faster than a stuffed one, and a
unstuffed turkey in a convection is really fast. And butterflied turkey
is super quick. So keep a eye on it.

Another tip do a dry run see if everything you want to cook in the oven
together fits at the same time. In my newish convection I can't do a
turkey and any other large dish items (casseroles) at the same time. No
point in finding this out at the last minute....Try and purchase your
chicken stock (for gravy) several days in advance as it vanishes off the
grocery store shelves fast at holiday time.

--
Starchless in Manitoba.