sábado, 10 de junio de 2017

A 16- to-24-pound bird – plus two... - Kikkoman's Kitchen | Facebook

A 16- to-24-pound bird – plus two… - Kikkoman’s Kitchen | Facebook:


(Makes 16 to 24 servings)

16-24 pound turkey
2 gallons cold water
10 ounces Kikkoman Soy Sauce*
½ cup kosher salt
½ cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme


Remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon container, mix water with remaining ingredients. Stir well until all salt dissolves. Place turkey in the pot, cover with a lid and refrigerate for at least 8 hours or overnight. Remove turkey from brine, rinsing well. Follow your regular cooking instructions.

from An Adventure with Food http://adenoffood.tumblr.com/post/161661217512
from Tumblr http://0foodphotography.tumblr.com/post/161661301137

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