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Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Jan 9, 2012 in Food Network Community Toolbox on

I have been doing turkey for 20 years and this is hands down the best prep method ever. I have also done AB's regular brine and I prefer this. For starters, all the prep work is done says in advance, and there is no messy, heavy brine juice to deal with. I also used the backbone and neck to make stock ahead of time for gravy and stuffing, rath...

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