To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...
Remove the turkey from the brine, and pat dry inside and out with paper towels. Prepare the roasted turkey: Preheat the oven to 325°F. In a small bowl, blend the butter with the orange juice ...
When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin. Roast the ...
Brining a chicken overnight is a power move that ... succulent while preventing it from overcooking and becoming dry when you roast it. Scoring the chicken will also encourage it to bake faster ...