Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough? Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it even at the supermarket, we called and asked!
In a very large clean container non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container , mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves. Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40 degrees F.
Set an alarm on your phone to remember to move it to the fridge! Each serving will provide an estimated 32 grams protein, 2 grams carbohydrate and 5 grams fat. Your email address will not be published.