Buttery turkey recipe: 59 photos
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FAQ
Basting ensures moist and tender meat, typically by spooning pan sauces and fats over meat as it cooks. Butter gives meat the extra flavor and moisture it…
Brine your turkey for the best juicy bird.. In recent years, brining has become more popular and can be done with either a wet or dry brine. A wet brine involves immersing the turkey in a salt-water solution for 12-24 hours. Dry-brining is where salt is rubbed over the turkey skin for 24-48 hours before cooking.
Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely.
Fat is going to help the skin get brown and crisp, and contrary to what most might think, butter isn't better. Butter does an okay job, but because it contains a lot of water, oil is a better fat to rub on the skin to ensure it gets extra crispy.
Oils and fats. Meze from Turkey uses different types of oil. Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well.
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Mike Karabeini
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