I always brine the bird overnight. Then pat dry and truss the next day and leave in fridge overnight. Then before the cook I brush a light coating of some sort of oil. I find even browning to be hit or miss. Maybe I keep the skin bare and dry for 30 minutes then apply oil? Also, last rotisserie I had the coals screaming on one side and the bird spinning covered with a light layer of beef tallow (I thought it would be great.) The bird not only did not brown, the bird stayed at 140 for more than two hours. Its as if the tallow insulated it. I had to finish in the oven. Can anyone explain the science behind this?
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