Brine your Turkey!
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Anthony Caturano Chef/Owner Tonno Restaurant Gloucester
A few years ago on Thanksgiving, I brined a Turkey and have done so often since. The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked). Brining allows some leeway to overcooking as it adds moisture and firmness to the meat.
This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted. You can choose all three or just one, but its great to try all three together. The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker. The traditional is always a staple on Thanksgiving. The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of…
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