"Siobhan Perricone" > wrote in message
...
> On Wed, 23 Nov 2005 21:46:21 GMT, "Paul M. Cook"
> > wrote:
>
> >We're doing a brined turkey using the Alton Brown method. The only
> >difference though is that I read in so many places that a brined bird has
> >very soggy skin when cooked. So my solution was to pull it from the
brine
>
> You heard wrong. If you're following Alton's directions on cooking the
> turkey, it will NOT be soggy in the LEAST. Alton's directions (which I
have
> followed carefully for the last three years), specifically have you start
> the bird in a 500 degree oven just to crisp up the skin and brown it.
Trust
> Alton, he wouldn't give you a recipe that turned out a soggy bird.
>
> In fact, when you take the bird out of the brine and let it "dry" you're
> letting some of the brine out. Which is contrary to the whole point.
>
> Though I imagine it's far too late now, since you've already taken it out.
>
> But if you don't end up with a moist bird, don't blame the recipe or AB.
> The instructions say what they for a reason.


I did follow the instructions. I was tempted to substitute a salmon for the
turkey but I went for the whole ingredient list instead. I'm sure Mr. Brown
would understand that due to oven real estate issues I am forced to cook
this bird in a roaster which goes no higher than 425. I cannot cook it
exactly as per his directions. But it doesn't turn out, I won't blame Alton
Brown. I won't, I promise. So far the bird is still pretty wet looking.
It goes in the oven in 1 hour. So we'll see.

And I did some more research and there must be hundreds of methods. From
4-24 hour soakings and some that include hanging the bird to dry for several
hours to some that say 2 days in the fridge.

I'll let you know.

Paul