Скачать или смотреть Brine time

Juicing up my bird is the way to go!
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Directions
In boiling pot of water add
One and ahalf cups of salt
1 cup brown sugar
2 to 3 tablespoons Italian herbs
2 to 3 tablespoons @mccormickspice
3 bay leaves
2 lemons

Allow all ingredients to simmer and completely dissolve then cool before adding them to your brine.

In a large pots combine your turkey cold water and brine. Finally allow your turkey to bathe and brain for at least 24 hours. Over brining can cause your turkey to be to salty. I only bring my turkey for 24 hours.

The following day or 24 hours later you will remove your turkey from the brain and place it into the pan you want to cook it in. Allow it to sit for at least 30 minutes, at this point it should be drying out or you can use a paper towel to dry your turkey out so we can begin flavoring or turkey before we place it into the oven.

Preheat your oven to 325°.

Paprika
Salt
Pepper
Seasoning salt
Honey
two chicken bouillon cubes
1-2 cups water

Olive oil or butter
After 30 minutes of rusting let’s begin flavoring your turkey. You can use items as simple as salt pepper paprika and olive oil or butter. We use olive oil and butter because it has a low heat tolerance and creates a brown crust. Stay away from corn oil or any other oils that are not low heat tolerance. Also refrain from using too much paprika that will cause your bird to be too dark. I added extras flavor like Vegeta or @betterthanbouillon . Keep in mind whatever you add to your bird is going to Flavor your gravy so be careful. I added honey to this turkey and it was amazing but it created a sweet gravy. Place your turkey in the oven on the middle rack and bake for 15 minutes for everyone pound. What does that mean exactly. If you have a 12lb 🦃 =3hrs
16lb 🦃 =4hrs
20lb 🦃 =5hrs
And so on.

Do not overcook your bird. This will cause your bird to be dry.

Note- after two hours of baking flip your turkey breast side down.
Note- allow your turkey to rest for 30 minutes before/after baking.
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