Ive been reading all this information on making a TurkeyIts my first year, and Ive had to deal with my grandmother's really dry turkey my whole life hahaSo I learned that you should make a brine, and let it sit in the refrigerator for about 2 days before you use it, and when you do, you should let your turkey sit in it for 24 hours before baking.I was reading other recipes, and watching other chef's birds and they usually mix herbs in their butter before they rub the bird.Would it be too much to do both? I know that when you bake the turkey you should put it either in a bag or a little aluminum foil over itWhich is best? I also know that you shouldn't stuff it, that it can cause uneven cookingIve seen chefs put some vegetables in the cavity to add some more flavor (onions,celery,carrots) Would this be too much flavor too?I know that you should let it sit for 20-30 minutes to let the juices and flavor redistribute.Any other helpful tips?Thank you :D
Yes (if the fish are very strong!) They can do this because by flapping their fins and tails, they can exert a force against the water in any direction they chooseIf they do that to drive themselves downward, they can exert a force which is greater than their weightAll this is possible because water is a pretty dense substance so it's easy to push against.
I saw the movie, but I don't remember all of it well enough to remember this scentIf the net was under water, then yes, it's possibleIf the net was above water, then no, and yes I realize that fish can't 'swim' out of water, but in animation sometimes they take a little poetic license with these things so I'm allowing for that:)
People have been making turkey long before Alton Brown was aroundWho says it is his idea? Prepare the brineYou can do it in advance, but no need toTurkey sits in the brine over night or up to one dayThe longer it is there the saltier the bird will beDon't overdo it Add a rub - wet or dry - the rub adds additional seasoning to the birdYou can make a butter and herb rubIt goes under the turkey skinVeggies in the cavity are fine if you are roasting the birdEmpty cavity if you are smoking itWe use citrus and onion and whatever else is on hand - lemon usually, but again it us whatever we have on handBeen doing it long before anyone ever heard of Alton Brown When we are roasting we do not use a bagTotally unnecessary itemI'd skip itAs another contributor suggested if part of the bird is getting too brown put on some tin foilAny other tips? Pat yourself on the back when you are done and make sure to enjoy your meal.
