Brined Turkey

1. 1

   Tips: DO ensure that your brine is cold before the turkey goes in.

2. 2

   DO use a fresh turkey, not a kosher of butterball, which are already seasoned.

3. 3

   DO pat your turkey dry inside and out before placing in the oven. Roasting is a dry process, you to avoid moisture that will turn to steam

4. 4

   DO NOT rinse the brine off your bird. The salt and sugar will help the skin brown.

5. 5

   DO NOT cook dressing inside the turkey. Creates unwanted steam, hard to get hot enough to cook.

6. 6

   REMEMBER the brined Turkey cooks faster than an unblinded bird.

7. 7

   DO NOT start at a high temperature, the sugar in the brine will blacken in less than ten minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.