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For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these results. These two ingredients do the bulk of the work in brining.
Dry-brined turkeys don't produce many pan drippings—to keep from scorching, add 1 or 2 cups of chicken or turkey broth to the pan before roasting. Up Next: Related: 67 Classic Thanksgiving ...
Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
Place on a rack in a roasting pan, breast-side up, and refrigerate, uncovered, for 18 to 24 hours. Remove the turkey from the refrigerator 30 minutes before roasting. Preheat the oven to 275˚.
The post How to Brine a Turkey appeared first on Taste of Home. Learn how to brine a turkey using a wet brine or a dry brine. Brining prevents meat from drying out, creating a juicier, more ...
If you've paid attention to any sort of Thanksgiving-themed food show over the last few years, you've heard about brining, a process that soaks meat to help fight off the inevitable moisture loss ...
Keeping with the theme of understated yet flavorful turkey, this roast turkey breast recipe features a sweet and buttery rub made with apricot jam, ground mustard, hot paprika, garlic and fresh herbs.