| People are always on the lookout for new and interesting ways to prepare old standards like chicken and turkey.
Several methods have become popular in recent years. Various liquids can be added to poultry by several methods such as injection, marinating, brining, or basting. Marinating Marinades began as simple brines for preserving fish. The word marinade stems from the same root as the word maritime. In modern usage, a marinade consists of a cooking oil, an acid (vinegar, lemon juice, wine), and spices. As the food stands in the mixture, the acid and the oil impart the savory flavors of the spices to the food. The acid also has a tenderizing action. The acid in marinades causes poultry tissue to break down. This has a tenderizing effect. Product listingNew Saf T Cooker 331127 35 quart TURKEY COOKER FREE SHIPPING
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NOTE: to keep the site running smoothly, product data is only refreshed once every 10 minutes, approximately. Click on a product to see the most up-to-date data on the seller's page. [Top of Page] Brining A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning. The salt has two effects on poultry, reports Dr. Alan Sams, Executive Associate Dean of the College of Agriculture and Life Sciences at Texas A & M University. “It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. Dry brining is an easy alternative to traditional liquid brining methods. This two day process, completed in the refrigerator in a food-grade plastic bag, drains moisture out of the poultry, creating a flavorful brine, which is then reabsorbed into the meat without adding additional water. Basting Consumers can purchase raw poultry products that have already been marinated, basted, or brined. These products have been injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, colorings, or other approved ingredients. If you see terms such as “basted,” “self basted,” “marinated,” or “for flavoring” on a raw poultry label, a solution has been added during processing — up to 3% by weight for bone-in poultry and up to 8% by weight for boneless poultry. Safe Preparation Poultry can be refrigerated for up to 2 days in a marinade. For easy cleanup, use food-grade plastic bags for marinating and discard the bags afterwards. Don’t use marinade from raw poultry as a sauce unless it is boiled first to destroy bacteria. Brining. To prepare a brine solution for poultry, add ¾ cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. For best flavor, use sodium chloride–table salt. Add sweetener if desired. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. To prepare a dry brine, measure 1 tablespoon of kosher salt, or seasoned salt for every 5 pounds of poultry. Additional aromatic ingredients may be added to the dry brine such as herbs, spices, citrus or garlic. For best results, refrigerate for up to 2 days and massage the mixture into the skin of the poultry every 8 to 12 hours. Remove poultry from bag, pat dry with a paper towel and cook to a safe internal temperature of 165 °F. Basting. If basting poultry while it is roasting, remember that each time the oven door is opened, the oven temperature is lowered and additional cooking time may be needed. General Poultry Preparation Information Safe Cooking. Set oven temperature no lower than 325 °F. Whole poultry and parts are safe cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For optimum safety, do not stuff whole poultry. Storing Leftovers. Remove any stuffing and cut whole or large pieces of poultry into small pieces. |
