3.5 hours (10 lb turkey) target internal temp 145.

Turkey brine recipe new york times. Use about 1 tablespoon per 4. Make sure that the cavity gets filled. 3 to 4 hours plus resting time, plus 1 day for dry brining.

Let the water return to a boil, then remove from heat. Heat a medium saucepan over medium and add the butter, swirling to melt. Rinse and dry your turkey.

It's fine if it's still a touch warm. Web mix the brine solution. Web combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl.

Web the chicken takes a simple overnight dip in the buttermilk, but a turkey weighs three times as much as a chicken, so it needs to spend a full 48 hours in the brine to ensure the meat is. Turn off heat, and add carrot, onion, celery and leek. Stir until salt and sugar dissolve.

Remove brined turkey from the brine and wash with cool. Set brine aside to cool completely.; Prepare the turkey by removing the neck and giblets and patting the bird authoritatively.

Web padma lakshmi uses a potato masher and fork to smash the fruits and vegetables that roast with her turkey to turn them into gravy. Spatchcocking and a simple brining. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities.