11-23-2018, 12:07 AM
Great tips!
Used the Alton Brown brine, butter under the skin, cooked in a dedicated roaster to 165 using a remote thermometer and definitely the best one yet. Drippings were turned into gravy with corn starch and drizzled over the sausage and mushroom stuffing. Those pieces of dark meat on the very bottom in the middle are so good and always go to the carver.
Doing it all again Friday with friends and will try to add the injectable. I can't seem to find the one I know we had. I also need to find a recipe that doesn't include solids that clog the thing like the first time I tried it. I can't remember what was in the mix but I remember it clogging like crazy.
Used the Alton Brown brine, butter under the skin, cooked in a dedicated roaster to 165 using a remote thermometer and definitely the best one yet. Drippings were turned into gravy with corn starch and drizzled over the sausage and mushroom stuffing. Those pieces of dark meat on the very bottom in the middle are so good and always go to the carver.
Doing it all again Friday with friends and will try to add the injectable. I can't seem to find the one I know we had. I also need to find a recipe that doesn't include solids that clog the thing like the first time I tried it. I can't remember what was in the mix but I remember it clogging like crazy.
Current: 1985 LS1 Corvette | 2014 328i Wagon F31
Former: 2010 Ford Edge | 1999 Integra GS
I have a little bit of a rub near lock but if you are turned to lock on a track there are other problems already...
Former: 2010 Ford Edge | 1999 Integra GS
I have a little bit of a rub near lock but if you are turned to lock on a track there are other problems already...