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Turkey Charcuterie

"Charcuterie" brined turkey confusion


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"Charcuterie" brined turkey confusion

jefpen2 | Nov 18, 2012 02:21 PM

I'm doing the brined turkey this year from "Charcuterie" by Ruhlman and Polcyn. Everything seems to make sense, especially resting it in the fridge for a day. The one I have question is about the roasting temperature,. 450!!! Low and slow is always the way I would go. This seems extreme. Am I missing something?

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