HOW TO BRINE AND ROAST A TURKEY & TIPS FOR A JUICY BIRD

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Thanksgiving is coming up in just a few weeks. Are you already starting to get anxious? Well, don’t be! We are here to help you… to make your life easy.

[{"selector":"#anim-bdade108-1a15-47d1-b941-911a6b515d3b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-45eff57d-caf5-45b8-bcf0-b12e5253d313","keyframes":{"transform":["translate3d(0px, -117.62153%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get Recipe

Find out how to brine and roast a whole turkey that is juicy and tender and also get great tips on how to carve it without fuss.

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If you intend to prepare a roasted turkey from scratch, it is essential to choose a fresh turkey instead of a frozen one.

[{"selector":"#anim-0f423434-8396-4eb0-b81c-64fd88dc7fd8","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

Brine the turkey, this means submerging the bird in a mixture of salt, sugar (optional), and cool water. It can be an overnight brine (8-12 hours) or a quick brine (5 hours but with double the amount of sugar and salt used for an overnight brine).

[{"selector":"#anim-f8094674-a0e1-41c1-9bfa-5790ae9acb77","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

Ingredients: – Fresh whole turkey, bone-in and skin-on – Salt – Sugar (skip if on a keto/low carb diet) – Unsalted butter, softened

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Instructions – Remove giblets and neck from the cavity of the turkey. If desired, reserve for making gravy. – For the Brine: Combine coarse salt and sugar in a large clean stockpot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot.

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– Cover and refrigerate overnight. Remove the turkey from the brine, and rinse inside and out under cold running water to remove all traces of salt. – Then, pat dry with paper towel. Brine the turkey for only 5 hours, but this time using double the amount of salt and sugar.

[{"selector":"#anim-58905ea0-f032-4c14-b5f7-d11ab7c76e62","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

– Roasting: In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan.

[{"selector":"#anim-300350d8-a6d3-4196-bb31-b1674f26dac0","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

– Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. Brush the oil mixture all over the turkey, except under the skin.

[{"selector":"#anim-647c1d42-bec3-4d71-af10-41ac5aee3166","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

– Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning..

[{"selector":"#anim-529b594f-fe48-46b9-bb13-1ecd61868743","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

– Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan. – Turkey must be basted every 45 minutes.

[{"selector":"#anim-53aa306f-2115-4968-b2c0-6ccc88fc372c","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

SWIPE UP

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RECIPES

[{"selector":"#anim-0c6868fc-df0f-4084-8952-4a7f97f4b4c4","keyframes":{"opacity":[0,1]},"delay":300,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-07aa1336-8a75-4c48-b335-a9511d48c24c","keyframes":{"opacity":[0,1]},"delay":300,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5589169d-92e5-4ba4-b31f-d3241c18d6e4","keyframes":{"opacity":[0,1]},"delay":300,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-28db0187-afa6-4a1f-8a0f-f272206bd554","keyframes":{"opacity":[0,1]},"delay":400,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5a01745b-ac13-41a2-a4f3-5462815c7e5e","keyframes":{"opacity":[0,1]},"delay":400,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bbefd9af-9897-4213-9989-c2db3013c6e8","keyframes":{"opacity":[0,1]},"delay":400,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-424e245d-b3ef-442b-b41b-242866e757c6","keyframes":{"opacity":[0,1]},"delay":500,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2842462-3276-4ed2-a346-7e709a488b71","keyframes":{"opacity":[0,1]},"delay":500,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2fcfcbf3-9cb6-4a84-b757-ebd1f261eefc","keyframes":{"opacity":[0,1]},"delay":500,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e7f1bea8-d786-4e87-8d4e-39af69d65233","keyframes":{"opacity":[0,1]},"delay":200,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-149c9e16-d6f7-406e-82fa-cddd9b4a12fc","keyframes":{"opacity":[0,1]},"delay":300,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5cc4972-f962-4114-a264-e82633d04300","keyframes":{"opacity":[0,1]},"delay":400,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9bebf95e-0243-416f-a630-684cbb5a0498","keyframes":{"opacity":[0,1]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53c41810-b3d6-4adc-8990-52161999bf27","keyframes":{"transform":["translate3d(-124.20092%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7da0360f-c5ec-4478-a42c-e77221648142","keyframes":{"opacity":[0,1]},"delay":100,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0f664dce-8889-4fe1-b53e-3db2065ecbdb","keyframes":{"transform":["translate3d(-116.8254%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5823d6cc-d5fd-4636-98ea-80a8e7ff9b4d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8e9a8c64-2641-4bbd-96ba-3fdc67a40252","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4d88a7c8-7545-492e-854a-49ee1bfb51aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] BRIGADEIRO RECIPE — THE BEST CHOCOLATE FUDGE BALLS EVER EASY & JUICY BEEF BRISKET RECIPE HOW TO BAKE CHICKEN BREAST (AND HOW LONG) See More See More See More

HOW TO BRINE AND ROAST A TURKEY & TIPS FOR A JUICY BIRD

THAT ANYONE CAN COOK

Thanksgiving is coming up in just a few weeks. Are you already starting to get anxious? Well, don’t be! We are here to help you… to make your life easy.

Find out how to brine and roast a whole turkey that is juicy and tender and also get great tips on how to carve it without fuss.

If you intend to prepare a roasted turkey from scratch, it is essential to choose a fresh turkey instead of a frozen one.

Brine the turkey, this means submerging the bird in a mixture of salt, sugar (optional), and cool water. It can be an overnight brine (8-12 hours) or a quick brine (5 hours but with double the amount of sugar and salt used for an overnight brine).

Ingredients: – Fresh whole turkey, bone-in and skin-on – Salt – Sugar (skip if on a keto/low carb diet) – Unsalted butter, softened

– Cover and refrigerate overnight. Remove the turkey from the brine, and rinse inside and out under cold running water to remove all traces of salt. – Then, pat dry with paper towel. Brine the turkey for only 5 hours, but this time using double the amount of salt and sugar.

– Roasting: In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan.

– Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. Brush the oil mixture all over the turkey, except under the skin.

– Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning..

– Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan. – Turkey must be basted every 45 minutes.

SWIPE UP

HOW TO BRINE AND ROAST A TURKEY & TIPS FOR A JUICY BIRD

RECIPES

More