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Roast the turkey breast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Remove from the oven, cover with foil and let rest for 15-20 minutes before carving. 14-23-pound turkey: 325°F for 2-3 hr. 24-27-pound turkey: 325°F for 3-3 3/4 hr.

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According to The Spruce Eats, some of the most interesting ideas when it comes to marinating turkey include using lemon and pepper; sun-dried tomatoes accompanied by red wine, garlic, pepper, and basil; and classic combinations like herbs, spices, olive oil. Getting the job done can feel like a difficult task as you try to ensure that you get.

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Traditional Soak: Place the turkey in a large resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the turkey is completely coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 12 hours, or preferably overnight. Injection Method: Use a flavor injector to inject the marinade directly.

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Keep your marinating meat covered and in the refrigerator. Use a sealable container or large plastic bag to position the food in a single layer, and turn to coat all sides. Use ¼ to ½ cup of marinade for every 1 to 2 pounds of meat. Marinate meat for 2 to 8 hours. The longer you marinate the stronger the flavor. Discard any leftover marinade.

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If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator. Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours. Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels.

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Place a gallon of warm water in a large pot, bucket, or bin. Stir in the salt and sugar and continue to stir until dissolved. Then, stir in the chicken broth. Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine. Carefully submerge the turkey in the brine.

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Add the turkey to the cold brine in the pot. Press and weight down the turkey with a clean plate or two to guarantee the bird is entirely submerged in the turkey brine. For a 12-pound turkey, cover and marinate in the refrigerator 8 to 12 hours. For a turkey larger than 12 pounds, increase the brine so the turkey will be totally submerged when.

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Marinate the turkey in the refrigerator for at least 4 hours, or up to overnight. Cooking the Turkey. Once the turkey is marinated, you're ready to cook it. You can cook the turkey in a variety of ways, including roasting, grilling, or smoking. * To roast the turkey, preheat your oven to 350 degrees Fahrenheit.

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Combine the fennel, black pepper, kosher salt, crushed red pepper flakes, garlic, rosemary, sage, lemon zest & juice, orange zest and juice and olive oil. Whisk to combine. Set aside. Use a pair of kitchen sheers to trim away the back portion of the rib cage and back bone, leaving just the turkey breast intact.

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One important trick is to keep it moist during cooking. You can achieve this by putting an apple cut into pieces, and a head of garlic cut in half, inside the turkey cavity. The apple helps provide moisture and the garlic produces gases that help flavor and smell the turkey, enhancing the flavor of the marinade.

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5. Press the air out and seal it up. You want the brine to surround the turkey as much as possible, so get as much air out of the bag before you seal it. Double check the seal! 6. Fit the drawer back in the fridge. Place the drawer back in the fridge and forget about it until you're ready to cook the turkey.

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In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.

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Pour mixture into pan. Add bay leaves and thyme. Separate garlic cloves, peel, then add whole to brine. Pour in about 20 cups (5 L) cold water. Add turkey, breast-side down, then enough cold water.

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Instructions. Place all of the ingredients in a medium bowl. Whisk until well combined. Pour the marinade over a whole thawed turkey. Rub the marinade to coat all over the outside, then loosen the skin and rub some of the marinade under the skin. Let the turkey sit in the marinade for 12-24 hours.

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5. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. - Baste the turkey with the brine every 30 minutes while it is roasting. - If the turkey is browning too quickly, cover it with aluminum foil. - Let the turkey rest for 15 minutes before carving.

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December 1st, 2021 6:50 AM. One Turkey 3lbs and more! A woman horrified thousands of people on Facebook with a pre-Thanksgiving post about how she was getting her turkey ready. The post showed a photo of the vegetable drawer in her fridge filled with brine and a turkey floating inside, with the caption "Someone asked me what I use to marinate.