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Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey). Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion ...
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Why dry-brine? It’s easier and less messy than wet brining, but it achieves the same result — juicy, well-seasoned meat. It also yields crispier skin. How to do it. Combine salt and seasonings ...
That’s entirely up to you. 2018 F&W Best New Chef Katianna Hong of Yangban in Los Angeles does a simple dry brine of two parts salt and one part baking powder, while 2020 F&W Best New Chef Donny ...
Dry-brined turkeys don't produce many pan drippings—to keep from scorching, add 1 or 2 cups of chicken or turkey broth to the pan before roasting. Up Next: Related: 67 Classic Thanksgiving ...
Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours. Let ...