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{"id":24151,"date":"2012-11-19T12:02:20","date_gmt":"2012-11-19T17:02:20","guid":{"rendered":"http:\/\/www.foodiecitymom.com\/?p=17816"},"modified":"2021-07-13T21:59:56","modified_gmt":"2021-07-14T01:59:56","slug":"turkey-brine","status":"publish","type":"post","link":"https:\/\/mominthecity.com\/turkey-brine\/","title":{"rendered":"To brine or not to brine…"},"content":{"rendered":"

<\/p>

$\"\"$ <\/a><\/center>\n

\u2026that is the question (that a friend asked on Twitter). I\u2019m not a big fan of turkey meat one way or the other, so I don\u2019t have a major preference. I tend to go with the opinion of the person who made the best turkey that I have ever tasted. Since that would be \u201cBobby Flay\u201d, I\u2019ll tell you what he said\u2026<\/p>\n

Turkey (Bobby style):<\/strong> I\u2019m going to give you Bobby Flay\u2019s turkey cooking instructions. I took note because he makes two 30 pound turkeys each Thanksgiving. First of all, he does not brine his turkey. Rather, he takes it; rinses and cleans it; pats it dry; seasons it with salt and pepper; puts it in the roasting pan with carrots, onions, celery, chicken stock and butter; roasts it at 350 degrees; bastes it every 20 minutes with the chicken stock from in the pan; glazes it towards the last half hour and lets it rest for one hour (to give the juices time to cool down) before serving it.<\/p>\n

(Reggie\u2019s birthday falls on Thanksgiving this year so I\u2019m letting him pick the menu. Since \u201cjust a taste of turkey like turkey wings or legs\u201d is one of the things on his list, I will be preparing them Bobby style\u201d!)<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"