Source: Food Network
Our Rating: 5/5
Happy Thanksgiving week! For many of us, the turkey is the star of the Thanksgiving meal, but it can also be super intimidating to roast a whole big bird. I've tried several different methods over the years, but this one has by far been my favorite. You do need to start the brine two days in advance, so this does take some advance planning but I promise it is worth it!
Once brined, you stuff the bird with aromatics and then roast it up! You start at a higher temperature to get the nice browning and crisp skin and then lower the temp for the rest of the cook time. If you don't have a meat thermometer, I highly suggest getting one. They are inexpensive and really make a world of difference in knowing when something like a turkey is done. Don't trust that little white pop up thing! My turkey was 19 pounds and took four hours total in the oven.
What is your favorite Thanksgiving dish?
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