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Sunday, November 6, 2011

The Perfect Turkey

Today's class was a big hit!  I brined the turkey and cooked it so that it was done just before the class started.  That gave me time to let the bird rest.  Whenever you roast any meat, always let it rest at least 20 minutes or longer so the juices can stabilize.  That makes for a much more juicy and tender dinner.

For those who have never used a brine for a turkey, try it.  The results are very worthwhile.