Brining the chicken in a simple saltwater solution modifies the meat's texture, allowing it to absorb more liquid. This step isn't necessary, but it can make any turkey amazing.
"Turkey breast and turkey leg quarters might as well be from different animals when it comes to cooking technique.
Jupiter says time is your best friend for seasoned meat to the bone. Jupiter suggests brining turkey for 24–48 hours.
Aromatic molecules do get lodged turkey tissue between cells, so the more intense the flavorings in your brine, the more those flavors will potentially be imparted to the meat."
Handal recommends totally covering the bird with brine. To submerge a large chicken in brine, you may need to double the recipe. If your fridge won't fit a big pot, use a brining bag.
Salt's salt. Not quite. Handal advises using the brining recipe's specified salt.
Chef Thomas Boemer of Revival suggests dry brining if you're smoking your turkey or want a no-fuss option.
Herb-and-spiced butter is compound butter. According to Sudak, mix two sticks of unsalted melted butter, two teaspoons each of chopped rosemary, sage, and fresh thyme, and mix thoroughly.