The major component of mine was turkey thighs, which I misordered (I did not need four pounds of thigh, no, but that's what I got). I used Samin Nosrat's Buttermilk Brine recipe from NY Times Cooking this time, which ... wasn't bad, but also wasn't as good as the recipes I've used before, so I'll probably go back to them. (The skin didn't brown at all until I sprayed olive oil on it with too little time left to make it crisp, which isn't included in the recipe.)
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The major component of mine was turkey thighs, which I misordered (I did not need four pounds of thigh, no, but that's what I got). I used Samin Nosrat's Buttermilk Brine recipe from NY Times Cooking this time, which ... wasn't bad, but also wasn't as good as the recipes I've used before, so I'll probably go back to them. (The skin didn't brown at all until I sprayed olive oil on it with too little time left to make it crisp, which isn't included in the recipe.)