A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results.
My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.
See original recipe: http://www.geniuskitchen.com/...
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Serving Size: 1 -14 serving(s) (26 | ||
Recipe Makes: 12-14 servin | ||
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Calories: 692 | ||
Calories from Fat: 215 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 255.8mg | 79 % | |
Sodium 12681.7mg | 437 % | |
Potassium 1121.4mg | 30 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 35.6g | ||
Protein 79.1g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 692
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