ut lightly and stuff into turkey cavity.
Rub Herbs de
owels, then immerse turkey in cooled brine.* Turkey should be completely submerged
arlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend
00 degrees F. Sprinkle the turkey breast liberally with salt and
poon until smooth. Separate the turkey skin from breast by sliding
ool completely.
Lower the turkey into the brine and refrigerate
n peel before using.
Turkey: Rinse turkey inside and out (do
deep casserole dish.
TURKEY:
Saute turkey and onion over medium
Melt butter or turkey fat in a large heavy
ase of 1/3 cup kosher salt. Adjust the amount of
eck from turkey; reserve for
arge enough to hold turkey and liquid, combine water
brine the turkey, remove the turkey from wrapper,
ettle or Dutch oven place turkey bones, water -- down through to
ombine. DO AHEAD:
Pat turkey dry with paper towels. Rub
To same pan, add ground turkey. Cook, breaking up, until no
br>Rinse the thawed turkey.
Place turkey in the oven bags
ool completely.
Wash your turkey thoroughly, removing the neck and
aste, vinegar, and 1 tablespoon kosher salt to a blender. Puree
1.Spatchcock turkey.
2.Adjust oven