Food Network Fans - View Single Post - How to achieve the best brining experience

Drunkpup · 11-21-2007, 07:02 AM

You may notice that brining you may not get that extra crispy skin. There is a fix. Take the advice of those wonderful chaps that make such a good duck in Peking. Let the skin dry up a bit for 8-12 hours before you cook the bird.

I have a small extra fridge I use for Beer, Brining, and curing. Inside is a small computer fan and a plate of rice. After the turkey is brined, I plug up the holes with cling film and aluminium foil (making a cork with plastic around). Put it in the fridge on a rack over a drip try. Turn on the fan.

When I am ready to cook I take the bird out combine my herb and spice rub in oil. Oil up the turkey with this mixture and cook away, very hot 250C + for 1/2 hour, then brop back to 170C until inner temp is reached.

I have always had crispy skin (and not just on my head when the sun is out).

11-21-2007, 07:02 AM	#2 (permalink)
Drunkpup Junior Member Join Date: Nov 2007 Posts: 8 Rep Power: 0	Drining You may notice that brining you may not get that extra crispy skin. There is a fix. Take the advice of those wonderful chaps that make such a good duck in Peking. Let the skin dry up a bit for 8-12 hours before you cook the bird. I have a small extra fridge I use for Beer, Brining, and curing. Inside is a small computer fan and a plate of rice. After the turkey is brined, I plug up the holes with cling film and aluminium foil (making a cork with plastic around). Put it in the fridge on a rack over a drip try. Turn on the fan. When I am ready to cook I take the bird out combine my herb and spice rub in oil. Oil up the turkey with this mixture and cook away, very hot 250C + for 1/2 hour, then brop back to 170C until inner temp is reached. I have always had crispy skin (and not just on my head when the sun is out).