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Roast until the temperature reaches 165 degrees in the thickest part of the turkey breast. (Note: turkey size and oven temperatures vary, so please consider using a wired meat thermometer; insert ...
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˚.
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.
Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak turkey 15 minutes to remove excess salt. Pat turkey dry.
Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.
Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves.
Turkey tip: If you've decided to stuff your turkey, the USDA recommends using the food thermometer to check the doneness of the stuffing as well. Insert it into the center of the stuffing to ...
Stir until salt is dissolved. Cool to room temperature. Pour the brine into a 5-gallon stock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons ...