Post by mightyspuds on Nov 18, 2017 11:28:39 GMT -8
Going to make a 26 lb bird this year,one from the store that wasnt processed with brine injection.This one is a zacky Farm All Natural thats only got 2% retained water from processing. 1.99/lb this year,costs more not to be injected with stuff,go figure....
11/19/17 at 9pm...
Brine-2 gallons filtered water,3/4 cup kosher salt and 1 cup brown sugar,5 garlic cloves whole,2 medium oranges,peeled and all into it,1 apple sliced,red.
The bird was loosely tented with aluminum foil whole cook as I got it too brown initially.It took 5.5 hours.Oven temp was set at 325 and bounced around in the gas oven between 320 and 340F. I used this style thermometer.It monitors oven temp and food temp(in thigh).I used a second single thermometer in the breast and temp monitored entire cook.Could have got away without the breast temp check as 162 thigh was perfect for breast which came out at 172F
Rested 2 hours (I flipped the bird breasts down and it rested in the juices).Took breasts off first,then thighs,then seperated drumsticks.When I did a 1/4 inch crosscut from thigh,a light pressure across it on plate and juices poured out.
Bottom line,I will use half the salt called for in the brine recipe,I used 2/3rds and still SLIGHTLY saltier than I want.I will only brown initially for 30 minutes max.Other than that future tweaking,bird was excellent.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."