Tag Archives: Brine

Search For Perfect Thanksgiving Bird Ends Here: “Turkey-In-A-Sac” With Bread Stuffing – History & Technique – Thanksgiving Classics Combo – Original Publication @Blog-City In 2005

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Tabacco’s ‘Turkey In A Sac With Bread Stuffing’ Adapted – The History & Overview, Part I

 

turkey1

Turkey In A Sac will brown & be juicy (especially white meat). If you BASTE your turkey while cooking, you now know why your turkey is dry as the Sinai and requires gravy as camouflage!

 

This recipe originally came from “Dining With David Wade”.  It has been adapted and altered by Tabacco.  I have worked on it for the last 35 years.  About 25 years ago I stopped experimenting with the basic recipe.  About 3 years ago I added the finishing touch – brining.  This recipe is now perfect – I guarantee it. 

 

  Continue reading Search For Perfect Thanksgiving Bird Ends Here: “Turkey-In-A-Sac” With Bread Stuffing – History & Technique – Thanksgiving Classics Combo – Original Publication @Blog-City In 2005

Brining A>Z! What Is It? Why It Works! How To Do It! Basic Brine Recipes!

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tabacco.blog-city.com — July 15, 2006

Brining A-to-Z! What Is It? Why It Works! How To Do It! Basic Brine Recipes! Thanksgiving Classics

Brining promotes change in meat protein structure; the same process occurs when exposed to heat, acid or alcohol. Brining improves flavor, tenderness, moisture of lean meats (chicken, turkey, pork, seafood), and reduces cooking time.

Brining A>Z!

What Is It?
Why It Works!
How To Do It!
Basic Brine Recipes!

Continue reading Brining A>Z! What Is It? Why It Works! How To Do It! Basic Brine Recipes!