I am a huge advocate for brining a turkey before cooking it. Not only does the turkey come out nice and moist, but also the extra moisture means that the bird will be more forgiving to the variables … [more]
I am about to brine my turkey and I am not sure how much sugar and salt to add. I remember it being a ½ cup sugar, 1 cup salt to each gallon of water. Is this what other’s do? Or do you even brine [more]
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