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It involves fully submerging the turkey in a liquid solution, typically made of water, salt, and sugar, along with any other desired flavorings like herbs, spices, citrus, and more, to help season ...
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.
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 ...
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.
Turkeytini. There’s nothing better than the combination of a dessert and cocktail.Shaken and poured into a chilled glass, dessert cocktails are the ultimate end-of-the-night treat, especially ...
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 ...
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