I cooked one of my best turkeys using this brine recipe for Thanksgiving this year. I brined it overnight, used some of the brining solution in the bottom of the pan, and put apricot jam under the skin of my turkey. I roasted breast-side down and flipped the bird two-thirds through the cooking process. My turkey was unstuffed. I used the brine in the bottom of the pan to baste the turkey every 30-45 minutes. Turned out fantastic! To keep things simple, I also roasted potatoes, carrots, pearl onions, and brussel sprouts rather than making the myriad of traditional recipes which my family doesn't care for, and served with a simple salad of greens, grapes, and pommegranites dressed with poppyseed dressing. Cranberry sauce by TJs and gravy made with a roux of butter and flour plus all the defatted and deglazed turkey drippings with a touch of white wine. Followed up with a homemade pumpkin pie. It's been requested for an apple pie in addition to all of this next year! Bon Appetit!
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I cooked one of my best turkeys using this brine recipe for Thanksgiving this year. I brined...