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14 hrs 30 mins
No more dry, flavourless turkey! Make sure your next holiday turkey is moist and flavourful, with a crisp, golden skin! Here is the brining recipe I use. I got this from the TV Show "America's Test Kitchen" about 8 years ago and it has never failed me. This method works best with a 12 to 14 lb turkey because the smaller turkeys cook more evenly than large birds. The taste has never been salty and the breast meat is very juicy; you could shave it if you wanted! The preparation time includes the brining and "drying" time. Edited to add: For planning purposes, I usually start the brining process approximately 24 hours prior to my planned serving time ie: 4:00 pm Saturday afternoon for a Sunday evening dinner. The turkey can be cooked and carved earlier in the day or timed to finish so you can carve at the table. NOTE: The turkey must be roasted unstuffed. With this method of cooking the internal temperature of the stuffing will not get hot enough to kill any bacteria that may be present. Prepare your dressing separately.
Units: US | Metric
Serving Size: 1 (1067 g)
Servings Per Recipe: 10
The following items or measurements are not included:
fresh thyme sprigs