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Brine-Cured Roast Turkey

November/December 2009

Your rating: None Average: 3.9 (37 votes)

A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you’ll remember it for years to come. Brining the turkey takes 3 days so you’ll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. (Recipe adapted from Alice Waters.)



READER'S COMMENT:
"Was the best turkey we ever had. Now just need to figure out how to do a bigger turkey. I'm thinking 1 1/2 recipe, so it's enough to keep the bird submerged. "
Brine-Cured Roast Turkey

6 Reviews for Brine-Cured Roast Turkey

11/06/2009
Anonymous

I have a chicken in the oven right now, testing this recipe for a possible Thanksgiving meal. And I just noticed there is no accompanying gravy! So far the bird has a distinctive smell from the star anise and fennel, so I'm doubtful of the recipes here which match the other preparation methods (apples and shallots, yum!). I would like to know what Alice Waters suggests. Possibly no additional herbs, but what to deglaze with?

I am giving this recipe a middling rating for now but will post again after we've actually tasted the results.

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