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If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
Brining (and then cooking) a turkey is a bit of a commitment, we admit. With brining in particular, if you don't do it long enough, it's not going to have time to work. You'll just be wasting ...
Thanksgiving is mere days away and it's time get ready for preparing the turkey, the star of the meal. Here's are a few common questions answered.
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Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Allow 30 minutes of thawing time for each pound of turkey, which translates to about six hours for a 12-pound turkey. A 15-pound bird will thaw in eight hours. Adjust the thawing time based on the ...
White Wine Turkey Brine Recipe Ingredients. 1 qt vegetable stock. 1½ cups kosher salt. 6 bay leaves. 2 Tbsp whole black peppercorns. 1 Tbsp mustard seeds. 1 bottle dry white wine.
All that's required is a quick and simple brine and an overnight soak; Thanksgiving morning, dump the brine, and toss the bird into the oven. Check out the slideshow above for our step-by-step ...