tag:blogger.com,1999:blog-4630401171499916202.post1509453994191968683..comments2024-03-13T17:50:25.674-05:00Comments on The Galley Gourmet: Dry Brined-High Heat Roast TurkeyNicolehttp://www.blogger.com/profile/05525851511177214027noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4630401171499916202.post-51162963121351111062011-11-23T12:51:23.716-06:002011-11-23T12:51:23.716-06:00Hi, Andrea-
I hope you enjoy the recipe/technique....Hi, Andrea-<br />I hope you enjoy the recipe/technique. Can't so from experience on roasting two turkeys at once, but when I roast two chickens it does take a tad bit longer. Just use your thermometer and the birds should come out perfect. Happy Thanksgiving to you and your family as well!Nicole-The Galley Gourmethttp://www.thegalleygourmet.netnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-29556557575031131412011-11-23T11:41:06.030-06:002011-11-23T11:41:06.030-06:00Hi Nicole!
Happy Thanksgiving! I just wanted to le...Hi Nicole!<br />Happy Thanksgiving! I just wanted to let you know that I'm trying your dry brine method for turkey this year. I wrapped up the babies (I'm making two 11.5 lb birds) this morning. I'm guessing that since there will be two in the oven they will take a little longer then 1hr 20. What do you think?<br />If you don't have time to comment, no worries. I'll just wing it (pun intended.)<br />-AndreaAndrea Snoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-8837345130655972502011-11-23T08:17:31.024-06:002011-11-23T08:17:31.024-06:00Anon-
As written in the recipe, I leave the bags o...Anon-<br />As written in the recipe, I leave the bags on for 60-90 minutes. This keeps the breast chilled while the dark meat comes to room temperature. As far as what type of bags, I use a large freezer pack slipped into a large gallon bag under the breast and a separate gallon bag for the neck portion of the breast.Nicole-The Galley Gourmethttp://www.thegalleygourmet.netnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-92140417151307806612011-11-23T08:04:39.379-06:002011-11-23T08:04:39.379-06:00I love the idea of the frezzer/ice bags to control...I love the idea of the frezzer/ice bags to control the cooking doneness of the white meat versus dark. What type of bags are you using and how long are they kept on the turkey?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-50726211679648522372011-11-20T14:20:56.180-06:002011-11-20T14:20:56.180-06:00Thanks:) Love you, too!Thanks:) Love you, too!Nicole-The Galley Gourmethttp://www.thegalleygourmet.netnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-33252224629039233342011-11-20T14:18:48.988-06:002011-11-20T14:18:48.988-06:00We are thankful for you, Nicole, a beautiful, lovi...We are thankful for you, Nicole, a beautiful, loving and talented daughter. We appreciate all of the memories of the past that you are recording for our family and love the new adventures in cooking that are creating so many new memories. See you Thursday. Happy Thanksgiving. <br /><br />Your tutorial is excellent! <br /><br />Love you, Mom & DadMom & Dadnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-73243333891950135672011-11-19T14:44:26.050-06:002011-11-19T14:44:26.050-06:00What a wonderful tutorial! Turkey is not one of my...What a wonderful tutorial! Turkey is not one of my fortes so I really appreciate this! And I love that it roasts so......... fast and turns out so.......... beautiful! Thanks Nicole! wish I could be a little mouse under your table - the whole meal sounds incredible.Anonymoushttps://www.blogger.com/profile/12101189914936599016noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-60604657830952454702011-11-18T11:57:27.315-06:002011-11-18T11:57:27.315-06:00Desi-
You are welcome:) Sometimes it helps to hav...Desi-<br />You are welcome:) Sometimes it helps to have a visual. Unfortunately, I won't be able to get to all dishes on the menu this year, but I may have one or two more in the works for next week. Happy Thanksgiving!Nicole-The Galley Gourmethttp://www.thegalleygourmet.netnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-71988261248393404622011-11-18T09:51:38.653-06:002011-11-18T09:51:38.653-06:00Thanks so much for the step-by-step photos.... def...Thanks so much for the step-by-step photos.... definitely helps for when I'll make my first turkey one day. I seriously want everything on your menu. Would love to see posts for the dressing, sweet potatoes, gravy, green beans, braised onions, and truffles.Desihttps://www.blogger.com/profile/03228961447487808349noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-79205073761442552082011-11-18T08:59:34.760-06:002011-11-18T08:59:34.760-06:00Sj-
Thank you and you are welcome! Not only is it...Sj-<br />Thank you and you are welcome! Not only is it fun to share, but I love looking back on my menus. Each one has its own memory. Have a wonderful Thanksgiving!Nicole-The Galley Gourmethttp://www.thegalleygourmet.netnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-37138145211794982242011-11-18T08:48:59.338-06:002011-11-18T08:48:59.338-06:00I love your blog! ALL of the recipes look deliciou...I love your blog! ALL of the recipes look delicious! I couldn't agree with you more about the Bell & Evans turkey! If you start with quality you're half way there! I love to see the various menus and traditions for the holidays. Thanks for the great post!SJ@afoodieaffairhttp://www.afoodieaffair.comnoreply@blogger.com