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So my turkey is 13.5 lbs
I brined for about 18hrs
My brine was
-2 gallons(32 cups) water
-1.5 cups kosher salt
-1/4 cup worcestershire sauce
-1/4 cup brown sugar
- 2 bay leaves, ground black pepper, garlic powder
I rinsed the bird thoroughly afterwards and set it to dry in my fridge.
Would this brine/length be enough to season my bird or am I supposed to season the outside too before I roast it?
Also, Iām spatchcocking it and I noticed that about 1/4 of the turkey (1 whole leg) is missing its skin. So I assume this area will be too salty correct? And when I roast the bird should I try putting any excess skin I can find on the skinless area or maybe tinfoil?
Thanks
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- 8 months ago
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