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Three quarts of buttermilk should be enough to cover a 12- to 16-pound turkey that has been spatchcocked. You may need more for a whole turkey in a larger stockpot. ... After the brining time is ...
Let sit in the fridge for 12-18 hours. Pat the inside and outside dry with a paper towel, and let dry, uncovered, for 1-2 hours before roasting. Related: 101 Best Thanksgiving Sides
If you forget to thaw your turkey, place it in a clean sink in its original wrapper and fill the sink with cold water. Change the water every 30 minutes. A 12- to 16-pound turkey will take 6 to 8 ...
Based on USDA guidelines, this is how long it will take to cook a frozen turkey at 325 degrees: 8- to 12-pound turkey: 4 to 4 1/2 hours 12- to 14-pound turkey: 4 1/2 to 5 3/4 hours
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon to 1 teaspoon of Diamond Crystal kosher salt per pound. (Diamond Crystal ...
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1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs