Turkey, dry or need any option?

"Why is a turkey not dry?" "What else can you cook besides turkey? We don't have turkey at our house?"

These are my top questions during the holiday times concerning holiday meals. For the first Question about "dry turkey," I will give you some tips, but let me start with some history. Before teaching and doing my own recipes, I would go to places like Sur La Table or Williams Sonoma. I remember getting mixtures for wet brining at these stores, and two ingredients always stood out: orange and rosemary. Separately, I do enjoy these flavors more oranges than anything. Rosemary is just strong and sometimes overpowering. When I wrote my own brining mixture, I focused on items I enjoy at all times: garlic, lemon, and basil, so the brine flavor was guaranteed to be delicious. Knowing the brine flavor is a plus, but yes, Tip#1: wet brine your turkey for 12-15 hours. This is always the juice to stay in longer while cooking and ensures a more juicy taste of meat. Tip#2: Slice and place into turkey stock quickly. You have the option to slice some thin butter on top and finish with a good salt. In the platter, put some stock in so in the platter, you are laying the white meat into juice, dark meat on top. Tip#3: Hold it in the oven with a little butter and salt, as I mentioned already. Your guests will thank you for the extra effort in preparation!

Well, for the 2nd and 3rd Questions, I challenge you to eat my turkey or go to my website and see if something else would work for your holiday meals. One of my top alternatives would be the Cuban-style Pork meat, done on the Big Green Egg.

Lastly, if you need something customized, I can do that, also!

#Eat the tasty stuff

Chef D.Mart