How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy?
I'm considering this because turkey has a tendency to dry out as it's cooked.
Brining is a better solution as it gives you juicy meat and extra flavour. Steaming would result in rather a bland taste.
Brining is essentially marinading the meat in a saltwater solution (usually with some extra flavourings like peppercorns etc) overnight. You then roast the meat as normal. Super juicy, super tasty results. There are lots of guides online.
Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.
There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it occurred to me: what are the pros and cons to removing skin before grinding poultry meat? Especially if the complaint of turkey "burgers" is that they are too dry and lack flavor, wouldn't the skin help with that?
This is something I've planned on trying but haven't wanted to spend the $ for experimentation. Buying sliced turkey for lunches at the deli is a tad pricey. At my local market I can get frozen turkey breast for a much better price per pound. But, the turkey breasts are 3+ pounds, and my household would use ~ 1# a week. I figure I can just get a turkey breast, roast, make slices, and freeze a couple of batches for upcoming weeks. So, for the question. Do turkey slices thaw out ok in terms of texture and taste?
I have dry brined my Thanksgiving turkey for several years with great success. I usually do this for 3 days (start the process Monday AM then air dry in fridge for 24 hours before meal on Thursday). This year I will not get my turkey until Tuesday night. Is 36 hours enough time for the salt to do its reverse osmosis thing? I want to give it enough time to dry on Thursday. Or should I keep it in the salt until as late as possible and then pat it dry?
I baked my turkey, cut it off ahead of time, and froze it. When I reheat, should I have it thawed and reheat in slow oven with chicken broth and the drippings from the turkey, or should I reheat in hot oven? It seemed a little dry. When you reheat, does the turkey get more tender or does it get tough?
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one that was just turkey-dough and one that was a turkey-dough and stuffing roulade. Both turkey loaves came out well. However, the recipe gives instructions on fabricating a kind of "turkey skin." Basically, once the turkey is done baking, remove from oven, place on a pan, wrap with yuba (bean-curd skin from making soy milk, similar to spring roll pastry), brush with sesame oil, and bake until browned
I had a BBQ this weekend, and I've come to pride myself on my BBQ'ing skills... except turkey burgers. Cook them too short and you're endangering your guests. Cook them too long and they get really dry. I can visually tell when to flip a burger (because the juices come to the surface), but are there any visual clues for when to flip a turkey burger, and when to take it off the grill?
I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole thing up. I don't think I can easily get Ti leaves locally, though I know I can get Banana leaves. I know that you can't just substitute banana leaves because they do have a slight anise flavor--fine if you want it, but definitely... cooking situation. Our hosts in Hawaii said they didn't think they have a flavor, but I'm not so sure. There was definitely a slight plant-y flavor to the turkey that I couldn't readily identify
My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven when I have pies, bread, sides, etc. to prepare. Martha Stewart has a brief article on spatchcocking a turkey (removing the backbone and breaking the breasts so the bird is 'flat') and I was curious as to if anyone has ever done it before with a big bird, and to what degree of success. Did you baste the turkey while it was cooking? Heaven forbid I feed my picky family a dry turkey, I would never hear the end of it. I would practice