https://www.williams-sonoma.com/recipe/brined-roast-turkey.html For the turkey brine. https://www.bettycrocker.com/recipes/best-brined-turkey-breast In a pot, add all of the ingredients for the brine and bring the liquid to a boil. Discard the brine. Once it has cooled completely, remove turkey from refrigerator and pour the brine over it through a sieve. https://www.bonappetit.com/recipe/very-classic-dry-brined-roast-turkey Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. 24 hours before you plan to cook your turkey, brine your turkey. The bird is brined for … A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in … Refrigerate at least 4 hours or overnight. Buy Brining Bags. Pat dry with paper towels, inside and out. Remove and Dry Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. https://www.webmd.com/food-recipes/brine-cured-roast-turkey Refrigerate turkey … As soon as it comes to a boil, remove from heat and allow the brine to cool for at least 4 hours. Put the turkey in the brine. Add enough cool water to completely immerse the turkey. Weigh the turkey down with a plate or bowl if it floats. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Rule #1 of Dry Brining – The larger the piece of meat, the more time is needed for the brine to be effective. https://www.allrecipes.com/recipe/229941/ultimate-turkey-brine Brine The Turkey. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. Refrigerate for 24 hours, flipping turkey once. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Transfer the turkey to the bag, add brining mixture, remaining water, and the other ingredients. To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Remove turkey from brine. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water.

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