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Brine for Turkey
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<blockquote data-quote="FearNoWind" data-source="post: 1246232" data-attributes="member: 50867"><p>After it's brined and just before the oven I rub the breast (under the skin) with a mixture of butter and olive oil (just enough olive oil to keep the butter from hardening as I work) mixed with my seasonings. I use typical seasonings (garlic, salt, pepper, rosemary, thyme, sage) When I can't get fresh herbs, I sometimes cook the seasonings for about twenty minutes in the butter/olive oil to infuse the oils and soften them.</p><p>I never "stuff" the bird as the stuffing requires a safe finished cooking temperature that is difficult to achieve without overcooking the turkey.</p></blockquote><p></p>
[QUOTE="FearNoWind, post: 1246232, member: 50867"] After it's brined and just before the oven I rub the breast (under the skin) with a mixture of butter and olive oil (just enough olive oil to keep the butter from hardening as I work) mixed with my seasonings. I use typical seasonings (garlic, salt, pepper, rosemary, thyme, sage) When I can't get fresh herbs, I sometimes cook the seasonings for about twenty minutes in the butter/olive oil to infuse the oils and soften them. I never "stuff" the bird as the stuffing requires a safe finished cooking temperature that is difficult to achieve without overcooking the turkey. [/QUOTE]
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