With Thanksgiving approaching, I’m revisiting a simple preparation that changed the way I cook turkey. I’d heard about brining for years before finally trying it, and the result was the moistest turkey I’d ever made, with rosemary, thyme, garlic and a subtle hint of lemon.
This recipe uses a turkey breast crown, a practical choice for a smaller gathering or a table where everyone prefers white meat. A little preparation the day before makes the cooking straightforward and leaves you more time for the rest of the meal.
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