Web once you brine protein, you get a kind of immunity from dryness and overcooking.

Brine turkey nytimes. Web 305 for 20 years, thanksgiving cooks have asked themselves an essential question: 3½ hours, plus 2 days' brining yield: To brine or not to brine?

Andrew scrivani for the new york times by kim. To brine or not to brine? Allow turkey to rest out of oven for 15 minutes before carving.

Add the remaining 3 quarts cider and the. Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves.place in a medium bowl along with salt, brown sugar and pepper; The turkey should be either fresh or completely thawed.

Web place turkey in bag and seal carefully, expelling out air. Web allow one day in the refrigerator for every four pounds of turkey. Web ryan liebe for the new york times.

12 to 14 servings ingredients: Web chris simpson for the new york times. Web romulo yanes for the new york times.

Web pulled turkey with jus. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. 3 hours, depending on the size of the turkey.