"Giusi" > wrote in message
...
>
> "Kent" > ha scritto nel messaggio
>> This America's Test Kitchen episode presents a new way, for me at least,
>> to brine turkey, sort of a "Dry Brine", on today's America's Test Kitchen
>> on PBS. Watch it today on TV or on the internet. Here's the link to the
>> recipe.
>
> I've done that with chickens for 40 years, but rarely roast a whole
> turkey. It stands to reason it works with any fowl whose skin stays on.
>
> I've only seen that show 2-3 times when visiting my daughter in the US.
> It struck me that they made a huge taradiddle of cooking dishes my
> grandmother, my mother, I and my daughter have cooked with no trouble
> throughout history. I'm attentive to writing recipes that are as
> streamlined as possible and safe as possible, and I test innumerable times
> before publishing one, but they seem extreme and I found it laughable.
> They also seemed to manage to add several hundred calories to any dish
> they touched.
>
I agree with what you're saying. "America's Test Kitchen" and "Cook's
Country" are productions of Christopher Kimball, who also owns and publishes
"Cook's Illustrated." They, every week, take a standard recipe like roast
turkey and do something with it, hopefully making it better. We've
subscribed to Cook's Illustrated for years. It provides hints and "how to"
just as this NG does. However, if you think about, it must take a fair
cerebral effort to create an hour of show[s] weekly improving a standard
recipe, like roast turkey. Some of what they do is pretty ridiculous, as it
is with this turkey recipe.

I was interested in rubbing salt directly onto the breast and thigh muscle,
rather than brining. It's in the frig right now, to be roasted this
afternoon. As they do, I'm starting at a low temp, and raising to a high
temp. to crisp the skin at the end. I also do the reverse, high, then low,
on the grill.

Some of what's on that program is a joke. Making a large batch of stuffing,
stuffing half of it in the turkey, and then mixing that with non-seasoned
stuffing to create a larger quantity. Their gravy is not turkey gravy. It's
basically chicken gravy.

Kent