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« 11th Annual Stephan Pyles Celebrity Chef Dinner, Dallas | Main | The Perfect Thanksgiving Turkey, 2010 »

November 22, 2010

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Kyle

That thing looks delicious.

Sarah

That turkey looks ridiculously good. I've never injected a bird before, so I'm a bit nervous, but you had me at duck fat. Maybe I'll even have some leftover for some duck fat fries....

John Larsen

Dude...you are rocking the bird. Well done

Renay San Miguel

This turkey probably tastes so good, it makes you want to slap your grandma...

TheBrad

Renay - that's about right!

Alfonso

You just love using them needles...great post. Makes me hungry

Jill

Brad,
Finally got around to making this...I know, its January, but man it is awesome and now we have turkey to snack on all week.
Thanks for the great tips, and now that we have practiced, there is no way my aunt is every doing the thanksgiving turkey ever again.

Margie Hubbard

Looks great!

Cooking a Turkey

The longer its being brined the delicious it is, it adds a better flavor, make it more tender and more moist, It will not just make your turkey perfect I think more than perfection.

mcb08

Brad -- when do you put the duck fat on the skin of the bird? Before you put it in the oven, after its roasted for 500 degrees or at some other point?
thanks so much

TheBrad

I slather it up right before sticking it in the oven!

John

Where'd you get your chinois? Have you ever tried a drum sieve for the sauce?

TheBrad

I got the chinois and also a tamis from http://www.jbprince.com

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  • Hey, Brad Murano here - I am addicted to crazy good food and all that is associated with its preparation, presentation, and consumption. I'm based in Dallas, but eat wherever necessary.
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