After about 30 minutes, take 2 cups of the reserved brine and baste the top of the turkey. As the turkey cooks, continually baste it with the liquid in the bottom of the pan.

Sprinkle thoroughly over both sides of turkey breast. Allow to brine at room temperature for 2 hours or in the refrigerator overnight. Preheat oven to 400 F. Combine ingredients for seasoned butter.

In a turkey brining bag or other food-safe container large enough to hold the turkey and liquid, combine an additional 2 quarts of cool water, the oranges, cloves, bay leaves and peppercorns.

To ensure the turkey is cooked, insert a meat thermometer into the thickest part of the turkey thigh and breast — take two readings and ensure the internal temperature is 170F degrees.

Use the Brine: We find the best brine time to be overnight, at least 8-12 hours in a refrigerator or cool area. Take the giblet bag out of the bird cavity, then put your cold brine and raw turkey ...

Remove from brine and towel the turkey dry. Brush with unsalted butter and roast until juice in the leg run clear when tested with a fork or preferably to an internal temperature of 180F.

The sweet spot for brining a turkey is 24 to 48 hours. This will give the turkey plenty of time to expel liquids, tenderize, and then reabsorb all that moisture and flavor.

• freshly ground black pepper to taste 2 3/4 lb boneless turkey breast roast (see Note) 2 1/2 cups turkey or chicken stock or broth mixed with 2 Tbsp all-purpose flour Place the first nine ...

To find out, I brined a turkey in pickle juice for about 24 hours using the recipe (see below) from Bubbies Fine Foods, which makes a variety of fermented and pickled products, and the result was ...

Ingredients 5-7 kg turkey, unstuffed and thawed (if frozen) 2 cups chicken broth ¼ cup butter Brine: 4 cups water 1 ½ cups kosher salt 1 ½ cups medium brown sugar ¼ cup mixed peppercorns 2 ...