| 11. | Total time required : Overnight for brining; plus normal roasting time
|
| 12. | 1 cup brined black olives ( Greek or Kalamata ), pitted
|
| 13. | Time : 4 hours 15 minutes, plus 72 hours for brining
|
| 14. | Put the turkey into the brine and refrigerate for 24 hours.
|
| 15. | If you plan to brine, use a fresh turkey only.
|
| 16. | Some like to brine it first, others don't.
|
| 17. | If using capers packed in brine, use only 2 tablespoons.
|
| 18. | Add 2 cups cold water along with the remaining brine ingredients.
|
| 19. | The best bird for brining is a fresh, unbasted one.
|
| 20. | Pale green, cracked, brine-cured, from France.
|
