New York Times Brined Turkey Recipe

Position a rack at the bottom of the oven and heat oven not convection to 450 degrees.

New york times brined turkey recipe. You can even save some of the jus to whisk into a. Brining requires submerging meat or fowl into a mixture of water and salt which usually includes additional. Add the turkey cover pot and refrigerate for 10 to 24 hours.

To brine your turkey in less time 4-5 hours use 2 cups of MortonCoarse Kosher Salt and two cups of sugar. Wash the turkey inside and out pat it dry and weigh it. Place in a pot or bowl that holds it snugly making sure the legs.

Bring water again to a boil. Transfer the turkey breast to a large sheet pan and. A buttermilk-brined and spatchcocked roast turkey a recipe inspired by the Southern method of marinating chicken overnight in buttermilk before frying and adapted from Samin Nosrats roast.

Ill have a 12 pound turkey and am spatchcocking it. Stir until salt and sugar dissolve. Brining a turkey is the act of submerging the raw bird in a solution of salt sugar and sometimes spices or aromatic vegetables or both.

Mix the buttermilk garlic salt peppercorns lemons thyme and sage in a very large food-grade plastic bag. Brining it seems has had its day. Put the turkey on a stable cutting.

Place turkey in bag and seal carefully expelling out air. Place it on a rimmed baking sheet and refrigerate for 48 hours. My family wont forget the year I tested recipes for four turkeys all of them brined in the weeks before Thanksgiving.