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/ck/ - Food & Cooking

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10921142 No.10921142 [Reply] [Original]

Hey /ck/ucks, can someone recomend me some type of seasoning or marinate to make turkey breasts juicy and aromatic?
I have a kilo to use this evening.

>> No.10921153

>>10921142
Old El Paso Smoky BBQ sachets

>> No.10921158

>>10921153
>Old El Paso Smoky BBQ sachets
Thanks, but I wanted an actual recepie, sorry. Maybe something with whine, or idk. Turkey is always seems dry with my shennanigans, so therefore I ask advice

>> No.10921160

Seasoning can't make it juicy, unless you count salt. Most seasoning will add an aroma, however, so choose whatever you want for that.

>> No.10921195

>>10921142
>juicy
The key to juiciness isn't any sort of meme marinade. It's getting a proper sear to seal the juices in.

>aromatic

Use aromatics. The basics of marinade are acidity and oil. For your oil, olive oil is usually fine. For your acid, vinegar or citrus is probably most common.The rest is aromatics, which is where you come in since only you know what specifically you want your food to taste like. But good places to begin would be with garlic, onions, cilantro, chiles.

Also, unless you're using thin cuts of meat, marinades are a meme.

>> No.10921212

>>10921142
Marinate it overnight on paprika, garlic, parsley, sliced onions, carrots sliced vertically (like fries),thyme and cheap champagne (or equivalent).
Cook it in the oven, with all the ingredients.
Thank me later.
This actually works best if you buy a whole turkey leg instead.

>> No.10921246

>>10921212
Not that poster, but what are the particulars? How long in the oven should it cook? How much champagne should I add?

>> No.10921572

>>10921195
searing at high temps for muh juices sealing is pleb myth.

>> No.10921596
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10921596

>>10921195
>It's getting a proper sear to seal the juices in.
Searing has nothing to do with "sealing in juices". That is most certainly a myth. Google it, or read McGee. Searing creates the malliard reaction, which tastes good. Educate yourself, this isn't the 1950's anymore.

I agree about marinade not being the key to have anything juicy. All anyone needs to do is stop overcooking.

>> No.10921761

>>10921195
>The key to juiciness isn't any sort of meme marinade.

You've never brined chicken, I see

>> No.10921766

You could just make schnitzel

>> No.10921771

>>10921761
>You've never brined chicken, I see
Brining can help, sure.

But overcooking (or the lack thereof) is the more important detail. I think it's a better idea to focus on getting your technique correct than it is to give zero fucks about cooking time and rely on a crutch instead. There's nothing wrong with brining, and it's a great thing to learn how to do, but don't let it be a substitute for correct timing.

>> No.10921800

>>10921596
How do you revise and update art?

>> No.10921818

>>10921800
There's no art being discussed. That book explains the science behind cooking. The how-and-why of different ingredients, cooking methods, etc.

I'm not saying that cooking can't be art, but that's not the subject matter of that book.

>> No.10921857

>>10921246
Add enough champgne to cover it decently.
Also, I forgto, you need a bit of olive oil of the marinade. Not only because turkey is very dry, but also because alcohol makes the meat tougher, while olive oil counterbalances that effect, making it smoother.

For temperatures, it depends on your oven, but having it slightly under 100 Celsius is always a good idea for meat. Let it cook for many hours on low heat like that, and then put it in super mega hot just for 3 minutes at the end, to make the skin crispy.

>> No.10922070

>>10921195
>seal the juices in
stopped reading