Go to the Article: How to Butcher Turkey: Yakitori Style
What about giblets? It feels like heart, liver, and gizzard could make a nice skewer.
With the cuts being so small and the cooking method so hot and fast the added liquid wouldn't help as much. And there is so much surface area for seasoning that you do not need the salt to penetrate as deep.
how come no brining?
What wood is your countertop made of?
That sounds like a great idea David. Flavor and a little help for the skewers to keep from burning.
I love this idea, and am looking forward to trying it next week. Do you guys think these skewers would benefit from being marinated in shiokoji?
Thank you, Chris!
Thanks for your kind words and feedback, Keith!
Thank you so much for doing the detailed videos! I understand the need for content to be informative and entertaining, but this sometimes drives videos to a condensed format. This turkey segment is wonderful. There is an all encompassing video that can get you through the recipe at a high level and then subsections with longer, real time videos. I really appreciate the option to have a longer more detailed video. Plus Grant and company keep it entertaining. I often cook with my laptop in the kitchen and this format really makes it easier to cook along with less pausing and rewinding, especially with poultry hands! Thanks and don't hesitate to put out longer, uncut videos! It makes the subscription all the more valuable! (Sorry for the novel)...
Love the new content. You're doing great work.
Correct, we do not preseason or brine them.
What an awesome recipe and detailed videos and content. Quick question: so you don't salt or add any seasoning to the meat skewers before grilling (I know during cooking, you use the glaze and togarashi mix) - I know most birds we buy have salt+water already, but just confirming.
