Russ Parsons is the editor of the Los Angeles TimesFood section. This year he recommends dry brining the turkey. Kosher salt or any of the seasoned salts 1. Wash the turkey inside and out, pat it dry ...
A turkey at the Thanksgiving table. Photo by Roberto Rodriguez, rrodriguez@post-dispatch.com Yield: 10 to 12 servings 1 (14 to 16 pound) young turkey For the brine 1 gallon vegetable stock 1 cup ...
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