American · Main course · 805 min
Saumure de Dinde d'une Nuit
A savory-sweet wet brine built on kosher salt, brown sugar, apple cider, citrus, and woodsy herbs that seasons a whole turkey from the inside out while it rests overnight in the refrigerator. The salt loosens muscle proteins so the bird holds onto its juices in the oven, which means moist breast meat even at a full 165°F. Simmer a small concentrate, chill it down with ice water, submerge the turkey for 12 to 16 hours, and you are set up for the juiciest roast of the year.
thanksgivingholidaymake-ahead
