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Food & Wine Ground >> turkey, breast down


1/5/09 1:31 PM
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cbgrappler
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 I cooked a turkey this week breast down, and was amazed by how juicy it was ... it didn't look as pretty but after I carved it, you wouldnt have been able to tell the difference

anyone else do the breast down?
1/6/09 11:17 AM
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crescentwrench
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 Breast down, ass up I say.

I tried it and couldn't tell a lot of difference.  Brining and not cooking it to dust had more of an effect in my experience.  If it worked for you however you do your turkey though, I say keep it up. 
1/6/09 9:43 PM
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sloppy2nds
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 Did it on a spit over charcoal with minimal seasoning and it was fantastic.


1/8/09 8:30 AM
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cbgrappler
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 I don't brine but am going to try it ... I figured out the cause of my previous dry turkeys - my oven was off by 75 degrees ... lol
1/8/09 8:56 AM
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crescentwrench
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Damn, that's a big swing. 

If your turkey says "Enhanced with up to a 12% solution" or something or you can see tiny holes through the skin then don't brine.  It's already been done for you.

The oven temp seems like the guilty party to me.  My mom's is that way too.  She asked when I was cooking a roast for our Christmas, "What temperature do you want to cook it at?" 

I said, "About 275".  She looked up for a split second, calculating in her head.

"Then set it to 325"

 

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