I remember the first year that I brined my turkey for Thanksgiving dinner. That was over 6 years ago and I’ve never cooked my turkey any differently since. I always thought rubbing kosher coarse salt in the cavity of the turkey resulted in a juicy, tender bird. Well, it does but only to an extent. Brining takes the succulence factor up to a whole ‘nother level.
You just don’t realize how juicy and tender a turkey can be until you brine soak it for 24-hours. Seriously, you need to try this. The herbs and spices in this recipe are amazing and make your bird taste like it’s from heaven.
Recipe and photo courtesy of The Pioneer Woman.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: It’s important to let your turkey brine for 16 to 24 hours.
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