Unlock The Melt-In-Your Mouth Poultry Secret (NAPSA)—The secret to moist turkey, chicken or pork is simple— brining. Brining is a process of Se. - ss a | giro ." 4 * Sg Ps te 2 oa = : < ie i rv soaking meat in a saltwater solu- tion prior to cooking it to effectively lock in the natural juices. A secret of restaurant chefs for more than a century, it’s now being handed to a new generation of cooks. Chicken, pork and turkey benefit from brining because they’re generally cooked at higher heat, which saps the moisture and flavor of the meat quickly. The brining binds and locks in natural juices without leaving a salty flavor. For the easiest and mosteffec- tive brining, consider Morton Kosher Salt. It dissolves quickly and has a clean, crisp taste. Whether you're making a basicsaltwater brine or adding herbs and spices for more flavorful dishes, this salt can make a noticeable differ- ence in the juiciness of your meats. Soak the turkeyin this recipe for a succulent bird. For more brining recipes go to www.mortonsalt.com. BRINED & ROASTED WHOLE TURKEY 2 cups Morton KosherSalt 2 cups sugar 2 to 3 gallons of cool water 1 12 to 15 poundfresh, whole, bone-in skin-on turkey, rinsed & patted dry 8 tablespoons unsalted butter, divided (5 Tbsp. softened; 3 Tbsp. melted) % teaspoon ground black pepper 1 cup white wine, chicken broth or water To Brine: Combine Morton Kosher Salt and sugar in cool water in a large, clean stock- Place whole turkey in the brine until completely submerged. Cover and refrigerate 4 to 5 hours minimum,or up to 24 hours for best results. Remove turkey from the brine, rinse inside and out under cool running water for several minutes to removeall traces of salt; pat dry with paper towel. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter underthe skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven tempera- ture to 325 F; continue to roast, basting and rotating the pan once about halfway through cooking, until the internal temperature reaches 170 F. for turkey breast meat and 180 F for turkey thigh meat. Removethe turkey from the oven. Let stand 20 minutes before carving.
