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Brining turkey stirs up a lot of strong opinions. ... Fried Chicken. You don't have to look too deep into Southern cookbooks to see more evidence of the magic of a buttermilk brine on poultry ...
Ingredients. 1 turkey (10 to 12 pounds) 2 tablespoons minced fresh thyme. 4 teaspoons kosher salt. 1 tablespoon sugar. 1 tablespoon garlic powder. 1 tablespoon paprika
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.
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Pros: Deep-frying turkey is much faster than other methods, and results in a moist bird with crispy skin. It saves space in the oven, although it has its downsides. It saves space in the oven ...
Best Turkey Brine. If you've never wet brined your Thanksgiving turkey—this is your year. Our version is filled with the best fall herbs for that cozy, holiday feel, plus two types of citrus for ...
This turkey captures all the best Cajun flavors, thanks to a heavily spiced brine made with beer, salt, sugar, garlic and onion powder, paprika, oregano, thyme and pepper.
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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