The Main Staple on a Special Dinner Table can be Kept Simple and Delicious
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There’s one thing that always makes me scratch my head when the holidays are over. Why is it that we only cook turkey on Thanksgiving and Christmas? At least that’s how it seems to be in my family. It is such a special meal and everyone loves it (to the point where they fight over the last piece) – so why not make it more often, throughout the year? Well, once you’ve tried this recipe I’m pretty sure you will make it year round. Friends, this one is a keeper! Food Network’s Alton Brown has the perfect simple recipe, for fork-tender, moist cuts of meat, and a buttery crisp skin.
Keep in mind, preparation for this recipe must start two to three days in advance. Thawing the turkey in the refridgerator is still the best method to defrosting. You shouldn’t rush the process. You can also prepare the vegetable stock/Brine at the same time. Letting it sit, will ensure your turkey is infused with rich and bold flavors, that will invade your other dinners for a week.
Recipe and photo courtesy of The Food Network
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