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Thanksgiving turkey – with recipe
Picture by master phillip
12 pound fresh turkey
five gallon plastic bucket
one.five gallons water (or adequate to cover the turkey)
1.five cups kosher salt (one/two cup per two quarts water) or 3/4 cup table salt (one/4 cup per 2 quarts water)
3/4 cup sugar (1/4 cup per two quarts water)
Large bag of ice
Place water in bucket.
Dissolve salt and sugar in water to make a brine. (I utilised a stick blender.)
Put turkey in brine. You may have to place a hefty pot lid in excess of the turkey to preserve it submerged. Cover bucket.
Put bucket in cooler. Fill cooler with ice to keep bucket cool. Depart overnight.
Up coming morning, get turkey from water. Put on roasting grate in a big cake pan, to catch draining water. Place in fridge for several hrs to dry. (I left it overnight.)
Preheat oven to 325. Put turkey on grate in oven, breast-side up. No stuffing — I do it separately.
Bake for 15 minutes per pound. This turkey took about three.5 hours. I only pulled it once soon after about 2 hrs to brush butter over the skin. No other basting required.
Sayote – Chayote
Image by go2net