New answers tagged thanksgiving
You sure can. Bake the casserole for a while longer at 350, just crank up the heat (to 500 even) at the end to get the browning on the top after you remove the other stuff. Casseroles are very forgiving by nature.
I have brined mine over night and also like 2 to 3 days. I have to say the majority of the recipies that I read all say to brine it over nite, but the turkey that I brined for 2 to 3 days was the best I have ever had. Same recipie that I used for the over night brine. A cup of kosher salt per gallon of water or liquid, (vegetable stock or chicken stock or ...
When it is recommended to let it 'sit', they are not saying to just sit out on the counter. Wrap it heavily in tin foil, then wrap in towels, then put it in a cooler. It'll stay hot for hours. This is a fairly typical approach found in cooking and bbq competitions.
I always brine my turkey for at least 3 days and it results in the best moist turkey I've ever had.
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