Read more about the science of Wet Brining Poultry and learn how Yogurt Marinades work on meat. No reviews ¼ cup + 2 Tbsp fine sea salt 12 garlic cloves (about 1 whole head of garlic) 4 Tbsp ground turmeric One 9 to 10 lb/4 to 4.5 kg turkey ¼ cup/60 ml extra-virgin olive oil 2 Tbsp ground coriander ½ Tbsp ground black pepper 2 cups/480 ml water No reviews 1 large/about 300 g white or yellow onion, diced 2 large/150 g carrots, diced 2 medium/about 100 g celery sticks, diced 4 large sprigs of thyme ½ tsp ground turmeric ½ tsp ground black pepper Turkey gizzard and other parts 1 cup/240 ml pan drippings (see the recipe above) 6 cups/1.4 L low-sodium chicken stock or [6 cups/1.4 L water + 2 Tbsp Better Than Bouillon’s Reduced Sodium Roasted Chicken Base] (See The Cook’s Notes) 2 Tbsp unsalted butter ¼ cup/35g all-purpose flour Fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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