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Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist. For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these ...
If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice. Heat 1 quart of water in the microwave until warmed, then add the salt ...
Whether you choose to brine it—either wet or dry—or use a compound butter, flavor injectors, or a marinade, each technique brings its own unique benefits and delicious results.
Fire & Flavor is known for helping to popularize the plank grilling technique and for producing all natural cooking products such as grilling charcoal, brines, dry rubs and seasonings. [2] Fire & Flavor has been listed as one of Inc. Magazine’s top 100 fastest growing private companies. It has retail distribution in all 50 US states and Canada.
Sue Selasky's roast turkey with sage pan gravy sits ready to eat in the Detroit Free Press test kitchen on Tuesday, November 13, 2012. JARRAD HENDERSON/Detroit Free Press
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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 and celery seeds.