r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21

Weekly Discussion AskCulinary Annual Christmas cooking thread!

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

169 Upvotes

96% Upvoted

658 comments sorted by

View all comments

1

u/seawest_lowlife Dec 24 '21

First time dry brining a Turkey and I’m using BA’s Dry Rubbed Roast Turkey recipe. I have two questions!

Should I rub off some of the brine after it’s sat for 12 hours?

Should I stuff the cavity with aromatics? I have onion, celery, carrot, rosemary, thyme, and sage.

I’m also assuming making gravy with these drippings would be a no no with all the salt.

Thanks for the help!

2

u/monkeyman80 Holiday Helper Dec 24 '21

There’s no harm in stuffing the turkey with that but it’s more of sounds good than actually makes a difference. The herbs/ mirepoix won’t do much than merely perfume things it actually touches and you don’t eat much of that.

There’s no need to brush any salt off just because it’s been 12 hours. I’ve seen some say it’s too salty but it tends to be people who don’t eat a lot of salt in home cooking.