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(Note: turkey size and oven temperatures vary, so please consider using a wired meat thermometer; insert into the thickest part of the thigh, not touching the bone, and set the goal temp to 165 ...
Step 3: Once the turkey has cooled, place it on the cutting board. Use the sharpened knife to remove the leg and thigh from one side of the bird.
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.
2. Remove the Legs. Pick a leg to start with. Then, position your knife at the top of the drumstick, at the portion of skin that connects the breast and the leg.
Ingredients: 1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks
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 ...
Put turkey in another very large pot or brining bag and pour cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover ...
Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices. There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there ...
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