Re: Turkey recipes?
That's great Peter and it sounds delicious. I have never spatchcocked a turkey, nor cooked one up-side down, but can't wait to try both methods. Just curious, you mentioned you were glad you only brined it for 6 hours as the salt level was perfect. I have never noticed longer brining with saltier taste. I know that seems logical, but I brined for 24 hours and it was great and not at all salty.
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