Name: With this Brine, you can Prepare a PERFECT Turkey in as little as 24 Hours
Uploaded: 2024-11-20T04:37:02+00:00
Duration: 12 min 40 s
Description: Hello, my dear nieces and nephews! Join me in this exciting adventure as we tackle the ultimate Thanksgiving challenge: preparing a PERFECT turkey. While it *can* be done in just 24 hours, I’ll share

10 months ago

132

Cooking

Hello, my dear nieces and nephews! Join me in this exciting adventure as we tackle the ultimate Thanksgiving challenge: preparing a PERFECT turkey. While it *can* be done in just 24 hours, I’ll share why taking up to 48 hours can yield even tastier results! Let's start by mastering the art of brining, I’ll guide you step-by-step to ensure your turkey is juicy, flavorful, and the star of your feast!

👉 **In This Video, You'll Discover:**
- The secrets behind the *perfect brining technique* for maximum flavor
- Tips and tricks for efficiently *preparing* your turkey, whether you're on a tight schedule or taking your time
- Essential cooking methods that will leave your turkey golden and succulent

Whether you’re a seasoned chef or a first-time cook, this video is packed with valuable insights and easy-to-follow instructions. Don’t let time constraints stress you out this holiday season—watch now and impress your family and friends with a turkey they’ll rave about!

🔔 **Don’t forget to subscribe** for more mouthwatering recipes and cooking tips!

Download your Printable Recipe Card - https://bit.ly/BestTurkeyBrineRecipe

Recipe

Ingredients
4 cloves garlic, minced
1 1/2 tbsp. minced parsley
1 1/2 tbsp. minced rosemary
1 1/2 tbsp. minced thyme
3/4 tbsp. dried sage
1 1/4 tbsp. ground black pepper
3 tbsp. kosher salt
1 1/2 tbsp. sugar
Zest from 2 lemons
3 1/2 tbsp. lemon juice
3 1/2 tbsp. extra virgin olive oil

1 (12- to 18-pound) turkey, thawed

Directions
1. Combine the dry brine ingredients:
Combine the minced garlic, parsley, rosemary, thyme, sage, ground black pepper, salt, sugar, lemon zest, lemon juice, and olive oil. Stir to combine. Quarter the remaining lemons, and save them for the turkey's cavity.

2. To prepare the turkey for brining:
About 24 to 72 hours before you want to roast the bird, remove the thawed turkey from any packaging, and remove the pop-up thermometer, if it has one. Remove the giblets and neck and gravy mix if they included one.

3. How to brine the turkey:
Place turkey on either a cooling rack set on a rimmed baking sheet or directly on the roasting rack in the roasting pan. Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs.

4. Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside, and the remaining 1/4 inside the cavity. Refrigerate uncovered for 24 to 72 hours.

Timestamps
---------------------
00:00 - 00:22 - Intro
00:23 - 03:29 - Making the Recipe
03:42 - 06:28 - Preparing the Turkey for the Brine
06:29 - 08:50 - Applying.
08:51 - 11:06 - Preparing for Cold Storage
11:07 - 12:40 - Outro