You shouldn’t rinse your turkey.If you’ve dry brined your turkey correctly, you should be sticking a bone dry turkey into the oven for roasting. There should be nothing to rinse off. If you give it enough time to release its juices and then soak them back in, after 24-36 hours yo...
Room Temperature: Remove the turkey from the refrigerator and let stand at room temperature (do not brush off the brine). If you haven't removed the plastic "carrier" attached to the legs, do so now. Cook as desired. SeeHow to Cook a TurkeyandSpatchcock Turkey,andSmoked Turkeyfor methods...
Whether you’re using homemade or store-bought smoked salmon, this simple yet delicious spread is perfect for bagels, bagel chips and other crackers, and more. This smoked salmon cream cheese spread is […] Continue Reading AIP / Paleo, Soups Sweet n’ Sassy Butternut Squash & Carrot ...
including fish that might benefit from a rinse (if, say, it's still fresh but has juices that are borderline smelly) or will be served raw (some sushi chefs wet-brine some types of fish before cutting and serving); fish that are going to be cold-smoked (you want to form a...
Cutting up the turkey before roasting separates the parts I want for making the stock well in advance. This means the stock and gravy are made a day or two before I roast the turkey. Use the turkey backbone, wings, and turkey giblets (except the liver) to make turkey stock by followin...