How far in advance can I start brining my turkey? I'm using the recipe/method from this New York Times piece: http://nyti.ms/geRZGC Thanks!
I'll have a 12 pound turkey, and am spatchcocking it. I'll be using the back, by the way, not brined, for making my gravy (using my "make ahead turkey gravy" recipe posted last November). This is the day I finalize my menu/shopping/prep calendar for T-Day Week! Thank you, everyone. ;o)
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