Part of the reason for this is that commercial birds are soooo fat, so there's a larger volume of stuff. Part of the reason is that they brine them prior to the packaging. This is a solution of salt-water that (if done correctly) causes the protein fibers of the meat to absorb water and this increases the tenderness (and sales weight) of the bird.
I always brine my home-raised poultry for tenderness because it makes a huge difference, but also because you can add spices to the brine for flavor. It doesn't require a lot of salt, and if you use sea salt, it also doesn't increase sodium measurably. I usually put a 1/4 c salt (per gallon of water I'll need), 2 T molasses, plus bay leaves, garlic, onions, savory, sage, parsley, rosemary, thyme, etc. in 2 cups of water, heat and stir until salt is disolved. This goes into the pot with the bird in cool water. YOU MUST LEAVE IT FOR AT LEAST 7 HOURS FOR THE PROPER EXCHANGE TO OCCUR FOR TENDERNESS & FLAVOR.
Most folks don't leave it long enough, and the first part of the osmosis process in this is to LOSE moisture in the fibers before absorbing it...so you can really wreck meat by brining for a short period.
I sometimes add beer, or white wine, or lemon or orange juice, etc.
Also, if you use a couple of tablespoons of oil in the bottom of the roaster, you'll be able to keep it from burning. Spread it around like you're oiling the pan for a cake. It changes the way the drippings evaporate.
(I'm a kitchen geek...used to be a sous chef)
I'm a sort of kitchen geek...lol...definitely not a sous chef though, but when I make turkey I cook it in my free-standing electric roasting oven aka roaster...I rub the skin with butter before putting it in, then I add a little orange juice and chicken or turkey stock/broth to the bottom...as it cooks i baste it with the juice/broth mix, about 1/2 way through cooking I paint butter on it one more time with a pastry brush...about 10 min. before I take it out, when the skin is nice and crisp I glaze it with a homemade cranberry orange glaze made from orange juice, fresh cranberries and honey, cooked down until a thin glaze consistency.
It's yummy, and the grazy has this really nice sweetness too it, but it honestly doesn't taste overly of orange juice or cranberries. How exciting! Go enjoy him and tell him thank you!guys.. if I am a bit AWOL for the next few days it's because my husband is home from Afghanistan!
He was wounded in early March.. so they finally sent him home... now I have to catch up on spoiling him rotten
I do want to thank y'all for keeping me company and helping to keep me busy .. and i know I didn't tell most of you about it.. but it's one of those things where we just aren't allowed to say much...
so thanks again!
So, I am about to set my first eggs...should I put them in a carton, or lay them flat?
and if anyone else would like to donate prizes for the 2nd and 3rd place winners please PM me. But yea any idea's on where to run it? ( Its my first time hosting a contest! )
