Contemplating whether to spatchcock your Thanksgiving turkey?
By Gregory Bloom on 11/16/2023
Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.
In my recent turkey roasting experiment this week, I sought to determine which method yields superior results. Armed with two fresh turkey hens of identical size and brand, I brined both using the
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