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Food network chef judges. It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level discover save and organize the worlds best recipes while also helping them become better more competent cooks. About 3 hours plus brining jacques pepins steamed and roasted turkey the new york times jacques pepin celebrates 3 hours 15 minutes including 45 minutes for steaming and 2 hours for roasting. That kind of resourcefulness is not the norm for thanksgiving in america.
New york after christopher hughey tweeted that hes tackling his first thanksgiving turkey this year the advice started rolling in. Allow one day for every four pounds of turkey. Thaw your turkey in the fridge and make sure to put it in a bowl or on a platter as.
Try spatchcocking grilling the. 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 tender and. The appeal of turkey brining began to fade not quite a decade after it began.
Nyt cooking is a subscription service of the new york times. Go classic with a simple roast turkeyyou can never go wrong with our dry brined turkey or samin nosrats buttermilk brined spatchcocked. Harold mcgee the food science writer was one of the first to make a case against it.
The proven alchemy of a salt and buttermilk brine does wonders for the often dry roast turkey breast the recipe is so easy the trickiest step will be pulling out your kitchen scale to weigh out the salt but its worth doing if you can in order to ensure a properly balanced brine. In fact the holiday is one of the most wasteful times of the year with 200 million pounds of turkey alone tossed out. A 12 pound turkey for example will need three days to defrost.
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