This is a general recipe. You may need to double the recipe to get enough to cover your bird. Spices may be added to this mixture to create your own unique flavor.
In a non-reactive container, mix until dissolved the following ingredients:
Pour the mixture over the turkey and refrigerate.
Additional spice and seasoning suggestions:
Add any or all of the following to your brine mixture: bay leaves, juniper berries, black pepper corns, dried thyme, and garlic cloves.
The goal in cooking a turkey is to get your bird cooked and beautifully browned without drying out the breast. Here's the problem: white meat cooks faster than dark meat. Traditionally, the bird is cooked breast-side up. This method causes the breast meat to cook quickly while the legs that are under the bird cook slowly. What you end up with is dried-out breast meat in order for the legs and thighs to be done properly.
So what is the answer you ask? Roast your turkey breast side down. Now before you brand me a heretic and have me burned at the stake, hear me out. Yes this is not how your mother or grandmother did it but I am telling you, once you try this method you will never go back to cooking your turkey breast-side up again.
Why do it this way? Because when the breast meat in on the bottom, not only is it protected and cooks a little slower but all the juices that are in the turkey drain down into the breast making it moist, tender and juicy. Unless you have your heart set on a Norman Rockwell presentation, this is the best position in which to cook your bird. It may not look as pretty as the other, but who carves their turkey at the table anyway? We never do.
The last tip to the perfect turkey is to put your bird in the oven a leave it there until it is done. Calculate the amount of time that it will take to cook your bird, then put it in the oven and don't peek until the timer goes off. No basting is necessary. You don't need to baste if you cook the turkey breast-side down.
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This site was last updated on Dec 13, 2007.
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Rencontre
collection de romans
policiers "Grands détectives" et qui va nous permettre de recevoir à Montpellier 2 écrivains anglais et une française
- GYLES BRANDRETH (anglais, dont le premier roman sera traduit en français)