Major edits to the Turkey Page this year. I'm all-in on spatchcocking and adjusted the procedures accordingly. My little buddy this year is 12 pounds, a Foster Farms "natural" bird from Costco (99 cents a pound!), dry brined for four days and uncovered to dry the skin for another day and a half.
This year, I'll be using my smoker to roast the bird. Normally, a smoker runs at 225°F for so but by omitting the water bath (which regulates the temperature), a smoker can run at 325. Bought an accessory which covers the water pan, to catch the drippings. So my hope is a lightly smoked turkey and mildly smoky drippings, mahogany skin, and tender, succulent meat.
There were some reports that rinsing splashes bacteria around your kitchen. The advice: Never rinse poultry.
Makes some sense. Or would, if it were true. Reporting in Lucky Peach, Harold McGee looked into it and said they had the flimsiest research. They rinsed dyed meat and noted splatters of color in the kitchen but only when they were sloppy. McGee did more thorough testing. His finding: if you rinse like an animal in a torrent of water, you may splash bacteria around. But who does that?
Unfortunately, Lucky Peach never published online so the finding is not well known.
Go ahead and rinse gently, with the food in the bottom of the sink, the way you normally would.
Use antiseptic spray (1/2 tsp bleach in a quart of water) to clean up afterwards.
Serious Eats Serious Eats is another blog which plants its stake, and its steak, in the fertile land where food meets science. There is lots of great material here, much of it by J. Kenji Lopez-Alt, or Kenji. If you like FeedMe, you will like Serious Eats.
Cooking for Engineers What do you get when you apply the engineer's mind to the kitchen? Straightforward, practical recipes and tips and a passion for simplifying without sacrificing quality.