Search results
Results from the WOW.Com Content Network
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 ...
Plus, this gives you plenty of time to brine it either with a wet brine or dry spice rub. Thaw times by weight. ... 12-pound turkey: 1 hour, 12 minutes of thawing in the microwave.
If you forget to thaw your turkey, place it in a clean sink in its original wrapper and fill the sink with cold water. Change the water every 30 minutes. A 12- to 16-pound turkey will take 6 to 8 ...
Some people believe brining is a waste of time—sprinkle a rub on the skin and be done with it, they say. ... Three quarts of buttermilk should be enough to cover a 12- to 16-pound turkey that ...
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.
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 Whole fresh herb leaves/sprigs
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 3 hours. Ingredients. 1 (12- to 15-lb.) turkey, neck and giblets removed. 1 tbsp. kosher salt. 2 tsp.
Plus, this gives you plenty of time to brine it either with a wet brine or dry spice rub. Thaw times by weight. ... 12-pound turkey: 1 hour, 12 minutes of thawing in the microwave.