(Image credit: Leela Cyd)
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Remove the giblets and neck from inside the cavity and discard or save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.”,”image”:{“id”:”3b811d4f3d9fcf867e3692b6e772ff750dad28dc”,”width”:4899,”height”:3736,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T13:27:35.114-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”turkey–02.JPG”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453c680dbfa3f53cf016970″}},{“image_id”:”71430ddba7e8a89fb1febc845d4d98aacdaca7ee”,”caption”:”\u003cb\u003ePat the turkey dry:\u003c/b\u003e Pat the outside of the turkey dry with paper towels. (If you are planning to spatchcock your turkey, do it now before you proceed with the next step.)”,”image”:{“id”:”71430ddba7e8a89fb1febc845d4d98aacdaca7ee”,”width”:4522,”height”:3723,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T13:27:35.090-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”turkey–03.JPG”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453c67edbfa3f2fb500acf3″}},{“image_id”:”c19aca89fce8690b2ab9a1880411143ce1f4388a”,”caption”:”\u003cb\u003eLoosen the skin\u003c/b\u003e: Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Loosen the skin over the meaty part of the legs.”,”image”:{“id”:”c19aca89fce8690b2ab9a1880411143ce1f4388a”,”width”:4828,”height”:3614,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T13:27:35.058-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”turkey–11.JPG”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453c67ddbfa3f5915013de7″}},{“image_id”:”a2ddc9322218ea43c7b34a76d2f6686ed287d803″,”caption”:”\u003cb\u003eSeason the cavity and the meat:\u003c/b\u003e Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey. Rub 2 teaspoons of the salt mixture into the meat of the legs (under the skin). Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).”,”image”:{“id”:”a2ddc9322218ea43c7b34a76d2f6686ed287d803″,”width”:5327,”height”:3744,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T13:27:35.055-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”turkey–15.JPG”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453c67edbfa3f1c03007073″}},{“image_id”:”7041e92117a7e8f5845b05cc0bda45baf829c8f3″,”caption”:”\u003cb\u003eSeason the skin:\u003c/b\u003e Sprinkle the remaining salt mixture over all the skin of both the breasts and legs.”,”image”:{“id”:”7041e92117a7e8f5845b05cc0bda45baf829c8f3″,”width”:3004,”height”:3778,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T13:41:53.273-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:50.0,”focus_y”:50.0,”filename”:”10-2014 Turkey-1-2.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453c9dcdbfa3f056e00d23d”}},{“image_id”:”1fbef04ab065a83963d4c12cf95c3e8417451315″,”caption”:”\u003cb\u003eTuck the wings back:\u003c/b\u003e Bend the wings back and tuck under the breast.”,”image”:{“id”:”1fbef04ab065a83963d4c12cf95c3e8417451315″,”width”:3744,”height”:5177,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T14:06:27.969-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:50.0,”focus_y”:50.0,”filename”:”turkey–18.JPG”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453cf9cdbfa3f5a1200b361″}},{“image_id”:”6f93b811fc0437f77d08efa597bc78309305de32″,”caption”:”\u003cb\u003eRefrigerate:\u003c/b\u003e Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. You do not need to pat it dry before cooking — it’s ready to be roasted, grilled, or deep-fried!”,”image”:{“id”:”6f93b811fc0437f77d08efa597bc78309305de32″,”width”:5616,”height”:3744,”format”:”JPEG”,”created_by_id”:464,”updated_by_id”:null,”created_at”:”2014-10-31T13:27:35.054-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”turkey–19.JPG”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5453c67edbfa3f6cc400bfe2″}}]};
We’re heading into Thanksgiving turkey season, and perhaps you’re already researching how to cook that big, intimidating piece of poultry. There are questions that immediately emerge: How much turkey should I buy? What’s the best way to cook it? Should I brine the bird?
Brining will help you cook the most succulent turkey you’ve ever had, and the smartest, easiest way to do it is with a dry brine. Even if you’re hosting Thanksgiving for the first time and are a bit nervous about cooking your inaugural turkey, here’s how to dry-brine your turkey like a pro and turn out an impeccably juicy, delicious bird.
<p><a href=’http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn-212426′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/22/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn/
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