As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text from Finnish to English:
“Spicy seasonings penetrate the buttermilk brine to this holiday resort. Makes one 18-20 pound turkey yield ingredients 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons coriander seeds 1 tablespoon juniper berries 2 tablespoons black pepper 1 tablespoon fennel seeds 1 teaspoon black or brown mustard seeds 1 turkey (18-20 pounds), rinsed, neck skin and scratches reserved for stock, desired liver 3 quarts buttermilk 2 medium onions, thinly sliced 6 garlic cloves, crushed 1 bunch fresh thyme instructions 1. Bring 1 quart of water, salt, bay leaves, and spices to a boil in a medium saucepan, stirring until salt is dissolved. Cool for 5 minutes. 2. Run a 5-gallon container with a large sandalwood bag. Put the turkey in the bag with 4 quarts of water, brine, buttermilk, onions, garlic, and thyme; knot the bag. (If the turkey is not submerged, press it down with a plate.) Chill for 24 hours, turning the turkey once. 3. Remove the turkey from the brine; discard the brine. Rinse the turkey and pat dry. Let stand at room temperature for 1 hour. 4. Preheat oven to 400 degrees. Tie the turkey legs and tuck the wing tips under. Transfer to a rack set in a roasting pan. Roast, legs first if the oven allows, for 45 minutes, then reduce the temperature to 325 degrees and roast, basting and rotating every 30 minutes, until a thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees, 2-2 1/2 hours. Let stand for at least 30 minutes before carving.”
26.04.2023 @ 22:35
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text from Finnish to English:
“Spicy seasonings penetrate the buttermilk brine to this holiday resort. Makes one 18-20 pound turkey yield ingredients 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons coriander seeds 1 tablespoon juniper berries 2 tablespoons black pepper 1 tablespoon fennel seeds 1 teaspoon black or brown mustard seeds 1 turkey (18-20 pounds), rinsed, neck skin and scratches reserved for stock, desired liver 3 quarts buttermilk 2 medium onions, thinly sliced 6 garlic cloves, crushed 1 bunch fresh thyme instructions 1. Bring 1 quart of water, salt, bay leaves, and spices to a boil in a medium saucepan, stirring until salt is dissolved. Cool for 5 minutes. 2. Run a 5-gallon container with a large sandalwood bag. Put the turkey in the bag with 4 quarts of water, brine, buttermilk, onions, garlic, and thyme; knot the bag. (If the turkey is not submerged, press it down with a plate.) Chill for 24 hours, turning the turkey once. 3. Remove the turkey from the brine; discard the brine. Rinse the turkey and pat dry. Let stand at room temperature for 1 hour. 4. Preheat oven to 400 degrees. Tie the turkey legs and tuck the wing tips under. Transfer to a rack set in a roasting pan. Roast, legs first if the oven allows, for 45 minutes, then reduce the temperature to 325 degrees and roast, basting and rotating every 30 minutes, until a thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees, 2-2 1/2 hours. Let stand for at least 30 minutes before carving.”