5 months, 1 week ago
I've used this brining recipe from Alice Waters of Chez Panisse for years and it never fails. Make sure you plan ahead to leave at least 12 hours for your turkey to air chill in your refrigerator after brining. The combination of brining and air chilling will give you a beautiful, juicy turkey and much more flexibility in cooking time. Enjoy!https://www.sfgate.com/recipes/article/Chez-Panisse-Brine-Brings-Out-the-Best-2912213.php
Pee on it and put it in a cooler.
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