Roasted Turkey: Asian Legs, French Thighs, Buffalo Wings

Why freeze the legs, thighs, and wings when you can send them around the world? In Part Two of International Turkey Day, learn how to dry brine French thighs with herbes de Provence, rub Asian legs with a warm spice blend and hoisin, and wet brine Buffalo wings with Crystal hot sauce. Everything roasts together at 350°F, comes out at 160°F, and rests up to 165°F while you brush on the sauces. Full recipe: https://the-good-plate.com/roasted-turkey-parts-asian-legs-french-thighs-buffalo-wings/ Part One, Turkey Wellington: https://the-good-plate.com/turkey-wellington/ The Asian rub: https://the-good-plate.com/asian-short-ribs-in-the-instant-pot/ 0:00 Welcome to The Good Plate's Kitchen 0:26 Cutting up the turkey 0:38 Dry brine for the legs and thighs 1:02 Wet brine for the wings 1:16 Injections and the Asian rub 1:35 Roasting at 350°F 1:42 Resting and saucing 1:59 The payoff #RoastedTurkey #InternationalTurkeyDay #ThanksgivingRecipes #BuffaloWings #TheGoodPlate