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We're here to discuss why buttermilk is good as a marinade or brine for meat, and especially turkey. Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist.
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs. Add 4 cups cold water. Bring to a simmer over medium-low heat ...
Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...
Roasted Potatoes. When it comes to versatile sides, it’s difficult to beat classic roasted potatoes.They complete practically any main they’re served alongside! In this recipe, the humble ...
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Whether you're looking for a classic roasted turkey recipe, something adventurous like spatchcock turkey, or in the new mood experiment with new flavors (think adobo butter turkey, tart cherry ...
Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely covering the turkey with aluminum foil if it browns too quickly. When a thermometer reads 165°F in the breast or 175°F in ...
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