Deciding to prepare a turkey for Thanksgiving is quite the undertaking.
This allows the meat to retain more moisture during cooking, resulting in a juicier and more flavorful turkey.
While this extra step isn’t required, it can transform any turkey from mediocre to mind-blowing.
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That’s why we consulted expert chefs to share their top tips.
Thaw the turkey.
For larger turkeys around 20 pounds, you’re potentially looking at somewhere around 5 days of thawing!
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How to make a brine.
A brine is a fairly straightforward cooking technique.
“I like to use a buttermilk brine,” he says.
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“Even though it is not as conventional, it is very effective.”
Then stir the mixture until the salt and sugar are completely dissolved."
“Season all surfaces, including the inside of the cavity, the morning before roasting.
Kiersten Hickman/Eat This, Not That!
Consider separating the bird into parts.
“The fact that we attempt to cook them together using the same techniques really mystifies me.
The outcome is rarely good.”
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In fact, she says brining the legs may actually dilute the flavor.
Instead, she advises seasoning them with a heavily salted marinade or dry rub.
Salt is salt, right?
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Kosher salt and sea salt have a coarser grain than table salt.
And because of the different-sized granules, the amount of salt in one tablespoon or cup can vary.
This means you could’t substitute one for the other without adjusting the amounts.
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“Table salt and Kosher salt differ in densities and can have drastically different results,” Handal explains.
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Plan to brine at least 12 hours.
And ideally, Jupiter recommends brining your turkey for 24-48 hours.
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According to Handal, you’ll want to aim for a minimum brining time of 12 hours.
But don’t go beyond 48 hours, he says, or you’ll risk spoilage.
Don’t brine a ‘pre-brined’ turkey.
Kiersten Hickman/Eat This, Not That!
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