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Step 1 MAKE THE BRINE | Turkeys are notorious for cooking up dry as cardboard. Soaking the turkey in a mild salt solution before cooking will not only make for a juicier turkey, but it will help to safeguard against dry meat in case the bird is accidentally overcooked. Make sure to check the label of your turkey, or ask the butcher first, to make sure that the bird hasn’t already been brined, or 'treated' (some are, in which case, skip the brine step). To make the brine, whisk 1/4 cup fine salt into 8 cups water until dissolved.
Image 2 of 10 | Image credits: Yvonne Ruperti
Step 2 REMOVE THE GIBLETS AND NECK| Check both ends of the bird and pull these out. Save and refrigerate them for making the gravy later on. The neck, heart and liver, will add a ton of flavor to the gravy.
To gear up for the night race and election period, we've got it covered for you that is certainly worth your time and money with our dining deals near the tracks, exclusives and 1 for 1 Italian specials.
The popular enclave located close to Chinatown and the Central Business District is a veritable buffet of hipster bars and intimate restaurants. We point you to the best places to hit up for a good meal, creative tipples and people watching