Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Wild turkey question..
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="TAFKAP" data-source="post: 5724760" data-attributes="member: 7776"><p>Personally, I hate a pressure cooker and the tinny taste it can impart. Are you talking legs/thighs and breast? Breast only? </p><p></p><p>Wet brine for 24 hours to ensure moisture retention. If it's me, I'm going to start by browning the meat on both sides, medium heat, in butter. Use either a dutch oven or a deep frying pan with a lid (cast iron preferred). Pull the meat after it's got a good brown crust on it. Pour in a cup of white wine, scrape the pan smooth when it sizzles, then whisk in some stock and a 1/2 stick of butter. Slice some thick rings of white onion, scatter across the bottom, then place the meat on top. Whatever liquid is in there should just barely touch the bottom of the meat. Throw in a bay leaf or two, salt & pepper the liquid, then cover the pan and run it in a 250° oven for about 4 hours.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5724760, member: 7776"] Personally, I hate a pressure cooker and the tinny taste it can impart. Are you talking legs/thighs and breast? Breast only? Wet brine for 24 hours to ensure moisture retention. If it's me, I'm going to start by browning the meat on both sides, medium heat, in butter. Use either a dutch oven or a deep frying pan with a lid (cast iron preferred). Pull the meat after it's got a good brown crust on it. Pour in a cup of white wine, scrape the pan smooth when it sizzles, then whisk in some stock and a 1/2 stick of butter. Slice some thick rings of white onion, scatter across the bottom, then place the meat on top. Whatever liquid is in there should just barely touch the bottom of the meat. Throw in a bay leaf or two, salt & pepper the liquid, then cover the pan and run it in a 250° oven for about 4 hours. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Wild turkey question..
Top