Cooking the turkey in sections is an easy way to make sure that both the white and dark meat stay tender and juicy. For an alternative way to flavor the turkey, omit the dry brine and spiced turkey rub. Instead, use our turkey brine mix and prepare a liquid brine according to the package instructions, then brine all of the turkey pieces in the refrigerator for 4 to 6 hours. Remove the turkey pieces from the brine, rinse and pat dry. Cook the thighs and drumsticks as directed below. Roast the turkey breast as directed, brushing it with our cider bourbon roasting glaze every 10 minutes during the last 30 minutes of roasting.
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