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Alternative to brined turkey - moist, not salty

Joan Kureczka | Nov 30, 200206:11 PM

I had found a package of D'Artagnan's black truffle butter at Whole Foods, and decided to try the Bresse Turkey recipe on the D'Artagnan website. This involves stuffing the truffle butter under the turkey skin and poaching it one day ahead for 40 minutes in a rich stock with lots of onions, carrots, garlic, and demi glace (I used veal instead of duck because it was what I had on hand). You let the poached turkey cool for four hours in the stock and then refrigerate the still-submersed bird until the next day. They you roast the turkey at 475-500 degrees for about 30-45 minutes, turn the oven off and let the bird finish cooking in the slowly cooling oven. Yum. You get a turkey as moist as a brined one, but the stock is also good for gravy, soup, etc. -- not real salty.

We (unintentionally) undercooked the turkey very slightly (just the legs), so ate mainly the breast meat on Thanksgiving and warmed up the rest the next day. So I'd play with the cooking time a bit next time, especially if you had a larger bird. Ours was a pound or two smaller than described in the D'Artagnan recipe, but was still slightly underdone. Probably because it went into the oven cold, not near room temperature.

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