Kenji doesn't mention a dry brine for this, so it might not be necessary. But I'm curious to hear from anyone who's cooked it before. I'm not a turkey fan, I think that's because I grew up on bland, dry turkey, but I saw this recipe, picked up a crown and want to give it the college try before I give up on turkey forever or become a total convert.
It's currently defrosting and I'll start prepping it for Xmas tomorrow. The breast itself needs to be butterflied, scored and then seasoned and rolled before a water bath and then a rest in the fridge and a deep fry.
Will the seasoning on the interior of the meat be enough, or do you think I should dry brine it for a day or so before I butterfly it? Thanks in advance
by ChrisMagnets
6 Comments
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The salt in the herb paste *is* a dry brine. If you add an additional brining step it would be way too salty.
Just follow the recipe. After seasoning and rolling you let it rest for a couple days in the fridge; this is in essence acting as the dry brine time. This time also allows the skin the dry out.
There’s salt in the seasoned filling so if you let your turkey roulade rest for a couple days in the fridge the salt should permeate the meat just fine. But if you wanna dry brine (which wouldn’t be a bad idea) eliminate the salt from the filling.
Thanks folks, appreciate the expertise.
I didn’t and it came out delicious.
Also, don’t forget to do some smoked turkey legs for dark meat lovers