TURKEY – John Pleshette Meal of the Week
johnpleshettemealoftheweek.com
Explore Chef John's expert turkey-roasting techniques, from dry-brining to spatchcocking, for a perfectly cooked bird every time.
Ingredients
- 12 lbs TURKEY
- 7 tbsp FINE SEA SALT
- 3 qts BUTTERMILK
- 10 GARLIC CLOVES
- WHITE WINES
- 1 LARGE RED ONION
- BUNCHES OF FRESH THYME, ROSEMARY AND SAGE
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