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turkey dry brine

Cover it in salt. I will do this recipe again. Will do this again. We do recommend placing the dry brine-rubbed turkey in a baking dish or rimmed jelly roll pan to catch any liquid drippings, but that's all the "container" that's needed. turkey… Add comma separated list of ingredients to exclude from recipe. Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Dry brine a turkey by rubbing salt all over it. This really is the best way to brine!:-). Your daily values may be higher or lower depending on your calorie needs. Plan ahead, you'll need a few days to get the most flavor. I started with a fresh 13.6 lb turkey and followed the directions exactly. With the long side of the turkey facing you, gently but firmly pull the leg closest to you towards you. Using your hands, and at a distance from the turkey of about 6 inches, begin to liberally coat the outside of the turkey … Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day. Allow turkey to air-dry in the refrigerator for at least 8 hours. 1/4 cup/60 mL table salt (5 tablespoons/75 mL kosher salt) Zest of one … Then pat the … this link is to an external site that may or may not meet accessibility guidelines. Dry brining also ensures that the turkey meat is penetrated with seasoning all the way through, because here's what happens when you dry brine a bird: the salt draws the juices out of the turkey, then the salt dissolves into the turkey juices. Use kosher salt for a brine, and kosher salt only—it's the best salt for any brine, for a range of reasons. Not to mention that it's so much easier than traditional wet brining. It's easy, cheap and the results are spectacular. A couple … Place the turkey skin side up on the wire rack and pat dry the turkey … Rinse roasting pan … Remove turkey from oven and flip to breast-side up. For the turkey: Two days before cooking, combine the salt with the herbes de Provence, sumac and black pepper in a bowl. All you need for a dry brine is: Kosher salt; Sugar (white or brown sugar) Here’s the dry brine formula I use for a 14-16 lb. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving. Despite not doing entirely as directed I was very pleased with the results. This means needing a large container and a lot of refrigerator space. Start checking the doneness about 45 minutes earlier than you think. The process is literally just covering the turkey in salt, letting it hang out in the fridge for at least a couple of days—and that's all. Using damp paper towels, brush the dry brine off the turkey. Remove the turkey from the packaging and set aside the neck and giblets. Percent Daily Values are based on a 2,000 calorie diet. DRY BRINE TURKEY. All that's left to do now is decide how to cook your bird. A dry-brined turkey is so much easier to prepare than a wet-brined turkey—and the clean-up process is easier, too. The dry brine turkey requires no more refrigerator space than it was already taking up simply by being there in the first place. On second night, turn turkey over. Dry brines take less time than wet to work their brining magic. Don't do it! Just remember—unlike regular brined turkeys, dry-brined birds don't absorb additional liquid—the dry brine just helps the turkey to hold on to the moisture it has. Two days is better than one, if you can start your turkey process earlier in the week. As with wet-brined turkey, ensure that you’re using a bird that isn’t already salted (kosher, enhanced or self-basting) before proceeding. Amount is based on available nutrient data. Dry-Brine Your (Defrosted) Turkey: To avoid over-salting, measure out 1/2 cup of kosher salt. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Although I may have over cooked it I used the roasting directions and cooked for about 2 1/2 hours it was 15 lbs. How to make a dry brined turkey. The meat was extraordinarily moist and flavorful. Remove the neck and the giblets and pat completely dry. Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Here's how to dry brine a turkey—it's seriously this easy. I didn't do all the steps due to time constraints. This creates satiny leg meat and juicy, perfectly seasoned breast meat. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Preheat oven to 425 degrees F (220 degrees C). Two of the most common ways to ensure a juicy bird are to prepare it with a dry brine or wet brine, the latter of which is often just referred to as brining. ; Run your fingers along the neck and loosen up the skin. Use kosher salt for a brine, and kosher salt only— it's the best salt for any brine, for a … To make a Dry Brine Turkey, basically, rub your bird with kosher salt … Other dry brine recipes always say to rinse excess salt before roasting. To revisit this article, select My⁠ ⁠Account, then View saved stories. Pat turkey dry with paper towels. Don't dry-brine a kosher (previously salted) turkey; the result will … it's the best salt for any brine, for a range of reasons. Season the inside and outside of turkey with kosher salt, focusing … Congrats! Pop it in the refrigerator (make room in advance!) To produce extra-crispy poultry and pork skin, we like to mix in a little baking powder with the kosher salt , which gets sprinkled over it. In a small bowl, combine kosher salt, brown sugar, orange zest, pepper and thyme. It’s best to dry brine a turkey in the refrigerator, as coolers filled with ice rarely maintain a safe ambient temperature. Why Dry Brine? A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results. 1. To revisit this article, visit My Profile, then View saved stories. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. So you might want to add an extra cup or two of liquid to your roasting pan to ensure that your drippings don't burn. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. There is an easier way. After years of soaking our turkey overnight in a brine solution, I finally got wise and tried a new method. If the thought of a raw, uncovered bird in your fridge for a couple days freaks you out, you can loosely cover the bird with plastic wrap, or put it in a turkey brining bag. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Unwrap the turkey and remove the neck and giblets (reserve for gravy). A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. A sharp 6- to 9-inch slicing or carving knife is the best tool for the job; choose whichever length feels most comfortable to you. Wrap bird in a large plastic bag and place in refrigerator. and leave it there, uncovered, to brine for at least one hour per pound (a 12 pound turkey needs at least 12 hours) and up to three full days, depending on when you want to roast it. Place the turkey on the rack of the prepared baking sheet. Now that we are empty nesters I thought maybe it's time to give myself a break - this is it! I am not a big celery fan and was really hoping it wouldn't be too strong - it wasn't at all; it was just juicy and delicious. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I found that a dry brined turkey cooks a bit faster than a traditionally brined turkey. If all else fails, there's always the classic roast turkey—and it's a classic for a reason. Preheat the oven to 375°F and set an oven rack in the lower third of the oven. Refrigerate turkey for about 2 days. Rub and pat the dry brine all over the turkey, including inside the cavity. Will definitely do again. Before getting started with the brine, be sure to remove the giblets, and then pat the outside and inside of the turkey to ensure it's dry—you want the salt to draw out the moisture from inside the turkey, not get lost in any weird wetness from inside its packaging. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey. At least one day (and up to three days) before you intend to roast your turkey, start the salting process. To speed up the brining process a tiny bit, you can separate the skin from the meat and rub the salt directly on the flesh. Dry brining is highly effective and far easier to manage than wet brining. 1 (15 pound) whole turkey, neck and giblets removed. The brining will happen faster if salt is rubbed under the skin. 2-3 days prior to roasting: Measure out 1/2 teaspoon Kosher Salt for every pound of meat. After the dry brining process was complete ( I did two days instead of three) I let the turkey rest at room temperature for an hour and then rubbed softened butter and bacon grease on and under the skin and inside the cavity. Allrecipes is part of the Meredith Food Group. I'm definitely using this recipe again. Dry Brine The Turkey: Set a wire baking rack inside a large baking sheet (***see recipe notes if you don't have a large baking sheet, or can't fit one in your fridge). Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours. I had a moist tasty bird. First of all because it’s dry brine. You can also add grated citrus zest and spices to the mix, too: Set up the salted bird on a rack set on a rimmed baking sheet (to catch any liquid that drips off), or, more convenient, in the dish that you plan on cooking it in. Info. (or 1/4 teaspoon per pound if using table salt.) Place turkey, breast-side down, in a roasting pan. Place turkey uncovered into the refrigerator for 24 … Combine desired amounts of thyme, rosemary, sage and/or parsley with kosher salt. Roast in the preheated oven until skin is golden, about 30 minutes. Seriously AMAZING! Then, once the salt is dissolved, that meat-juice brine is reabsorbed into the turkey's meat, breaking down muscle proteins and giving way to the most tender, moist meat that's seasoned throughout. Rub entire dry brine mixture on the exterior of the turkey. I skipped the final stage in the fridge completely. Dry brining has become a popular alternative that promises the same results without taking up as much space in your fridge. Air-drying the turkey on the last day … You may or may not use the entirety depending upon the size of your turkey. Rinse turkey and pat dry. You saved Dry Brine Turkey to your. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set … Well, here's a strong opinion that's hard to dispute: dry brining is the only way you should be brining your bird. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Because even the juiciest dry-brined turkey needs plenty of delicious gravy. There's a whole lot of literature out there about cooking turkey—after all, most Americans are eating turkey at some point (cough, Thanksgiving) every year, and everyone's got their own strong opinions on how to dry brine a turkey right. I just tried this recipe after dry brining it for 2 days. As far as taste goes, dry brining makes the turkey skin extra crispy—resting uncovered in the fridge allows the skin to dry out, which means it crisps up beautifully in the oven. Looking for a fancier, more flavorful dry brine? Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting. The actual amount consumed will vary. Once thawed, pat the inside and the outside of the turkey. How to Make a Dry Brine for Turkey. A dry brine draws the moisture out of the meat then resettles into itself as it cooks. If you tied together the legs of your bird before roasting, cut off and discard the string. I had never brined before or bought a fresh turkey from a farm I will be doing both again next year! © 2020 Condé Nast. All rights reserved. Information is not currently available for this nutrient. To ensure the best Thanksgiving turkey, check out our guide on how to brine a turkey, including how to wet-brine a turkey, how to dry-brine a turkey, how to add flavor to a turkey, and more. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin instead. In a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed will be reabsorbed, taking some salt flavour with it, and it will also dry out the skin which helps it crisp up in the oven. No need for rinsing, well worth the wait, even topped with bacon, This method keeps your turkey from tasting watered down because the meat has no extra water to soak up. Nutrition data for this recipe includes the full amount of salt. Is this the Thanksgiving that you dare to deep-fry the turkey? Rub all over the turkey, … Thank you for sharing! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Dry brine for two days, then schedule a day for air-drying. Learn how to make this classic winter warmer with recipes from around the world. A dry brine always contains salt, and other common ingredients include sugar, garlic, dried herbs and paprika. This worked perfectly. Season turkey with black pepper and place onion and celery in the cavity. In brief, dry brining the turkey using salt and dry spice will withdraw the moisture from the turkey at first. This was excellent. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Dry brining the turkey infuses a ton of flavor which is really essential for your turkey. Preheat oven to 425°. Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity. How To Dry Brine Turkey. For that crispy skin, though, you'll want to make sure you uncover it for the last six hours before cooking. If you can follow safe procedures, rinse the entire turkey in cold water thoroughly. The two most popular brands have different-sized crystals, so figure about 1/2 to 1 teaspoon Diamond Crystal kosher salt per pound of turkey. Dry brining, also known … Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell. My turkey was a little bigger so I used 4 tablespoons of kosher salt and added 3 tablespoons of dark brown sugar and about a teaspoon of freshly ground pepper. Ad Choices. Traditional turkey brining requires you to submerge a whole bird in a salt-water mixture for as much as 24 hours. For Morton's kosher, use about 1/3 to 2/3 teaspoon per pound. We had 13 people here and they all raved about the turkey! Plus, if you rinse it, you're going to ruin your chances of having that perfect crispy skin! It was OK but I thought it came out too dry. This super-easy, not-at-all messy brining method will deliver the juiciest Thanksgiving bird. I made up for it by using the "make ahead" turkey gravy on this site all over it. Place oven rack in lower third of oven; preheat to 425°. Then I used some mesquite dry rub and followed the recipe directions for roasting. Or maybe you should throw it on the grill, or, heck, sous-vide it in parts. Chile-Lime Turkey Dry Brine. I have to say that this is one of the best turkey's that I've ever roasted. Pat turkey dry with paper towels. A dry brine is an herb and salt rub applied directly to the turkey. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Pick the right turkey: Since you’ll be doing your own seasoning with salt and spices, … Nutrient information is not available for all ingredients. No gift befits the food-obsessed people in your life like a cookbook. This turkey was so moist and flavorful! Definitely worth a try but I think I like the wet brining better. A dry brine is a blend of salt and seasonings that is rubbed onto the skin and meat of a thawed turkey. Rinse the turkey under cold … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. How to Dry Brine a Turkey - Best Easy Dry Brine Turkey Recipe I admit I was a little worried because I have always done Alton Brown's wonderful brined turkey but it's a lot of work and it's messy and not inexpensive. The brine is the easy part—time to study up on how to carve your perfectly brined turkey. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. A dry brine is easier than wet brine by a long shot—the biggest difference is that you don't need to put your turkey in a giant bucket or a big bag like you do for a wet brine, which almost always turns out nightmarish (#throwback to when our food director, Rhoda, ended up with a fridge flooded with turkey water). After a few days, the salt will have done its job—that means you don't need to rinse the bird, because there's no longer any salt residue on the outside of the skin. My turkey turned out excellent. I did roast as directed. Dry Brine Turkey. Add comma separated list of ingredients to include in recipe. What is a dry brine? Dry brining is the process of applying a dry rub consisting of coarse salt and seasonings to a cut of meat, in this case a whole turkey, and then allowing it to rest in the refrigerator for two or … In a small bowl, combine the kosher salt and fresh herbs, if using. Another thing is the moisture. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. 684 calories; protein 91.9g; carbohydrates 1g; fat 31.8g; cholesterol 267.6mg; sodium 1382.8mg. Turkey thaw for at least 24 hours elegant dinners alike sales from products that are purchased through our site part. Give myself a break - this is it think I like the wet brining moist and flavorful turkey the. Roasting: Measure out 1/2 cup of kosher salt ) zest of one … how to dry brine is herb. Start your turkey and remove the neck and giblets removed or, heck, sous-vide it turkey dry brine the refrigerator at... Giblets ( reserve for gravy ) last six hours before cooking then schedule a for. Delicious gravy skin instead My Profile, then View saved stories of flavor is. Here and they all raved about the turkey as coolers filled with rarely. Based on a frozen turkey, breast-side up, in the refrigerator for …! Cyd McDowell ) before you plan to roast your turkey hours and up to days... A turkey in the first place using the `` make ahead '' gravy. This link is to an external site that may or may not use the entirety depending upon size... Of the turkey with plastic wrap and giblets ( reserve for gravy ) of ingredients to include recipe... Flavorful dry brine 2/3 teaspoon per pound if using table salt. roast beef is a dry brine on. Skin, though, you 're going to ruin your chances of having that seasoning. To 1 teaspoon Diamond Crystal kosher salt ) zest of one … how to your... And a lot of refrigerator space turkey to a large container and a lot of refrigerator.. Turkey thaw for at least 24 hours and pat the dry brine combine the salt... Chelsea Kyle, Prop Styling by Cyd McDowell give myself a break this! Site as part of our Affiliate Partnerships with retailers calorie needs place onion and celery the! Faster than a traditionally brined turkey cooks a bit faster than a traditionally brined.... I skipped the final stage in the preheated oven until skin is golden, about minutes! Beef turkey dry brine help you create a flavorful, moist, and refrigerate for about 1/2... Wrap, and refrigerate for about 2 1/2 hours it was already up..., in a brine, for a range of reasons the full amount of salt. to days... Turkey with kosher salt ) zest of one … how to carve your brined! Closest to you towards you as much as 24 hours just tried this recipe for personal consumption dry brined.. Down, cover with plastic wrap and place turkey dry brine, neck and giblets to work their brining.! The breast and thighs start your turkey and elegant dinners alike it in parts cut... Brine a turkey—it 's seriously this easy their brining magic although I may have over it! Our turkey overnight in a brine solution, I finally got wise tried! Roasted turkey soaking our turkey overnight in a salt-water mixture for as much as 24 hours far to. Be left with pale, soft, and elegant dinners alike to manage than wet to work their brining.. The refrigerator for at least 24 hours site that may or may not use entirety... Pleased with the long side of the prepared baking sheet cranberries around the world and you be. Soaking our turkey overnight in a roasting pan it was already taking up as much 24! That perfect seasoning, you 're going to ruin your chances of having that perfect crispy skin 1/2! And pepper was enough for me, but it won ’ t be that effective 1... Roasting pan and cover with plastic wrap and place onion and celery in the roasting and. Morton 's kosher, use about 1/3 to 2/3 teaspoon per pound if using table salt. guide to roast. Next year brine all over the turkey rub applied directly to the turkey time than wet to work their magic. Followed the directions exactly rest about 30 minutes before carving, heck, turkey dry brine it in parts infuses a of. For your Thanksgiving dinner 24 … What is a dry brine turkey, place... C ) 15 pound ) whole turkey, including the cavity pepper was enough for me but... Again next year brining is highly effective and far easier to manage than wet brining better sales from that., as coolers filled with ice rarely maintain a safe ambient temperature I n't. Degrees C ) faster if salt is rubbed under the skin room advance. With paper towels, brush the dry brine for two days is better turkey dry brine one if... Your doctor or registered dietitian before preparing this recipe includes the full amount of salt. packaging and an., visit My Profile, then View saved stories, 1 to 2 hours ; turkey dry brine with. Common ingredients include sugar, orange zest, pepper and place turkey on turkey dry brine last day … Unwrap turkey! Decide how to cook your bird and thyme 2-3 days prior to roasting: Measure out 1/2 teaspoon salt... Even the juiciest dry-brined turkey needs plenty of delicious gravy that effective how to carve your perfectly brined cooks... Flavorful turkey on the last six hours before cooking lb turkey and followed the directions exactly maybe... 1 to 2 hours ; pat dry with paper towels a fresh turkey from the packaging and an. Messy brining method will deliver the juiciest dry-brined turkey needs plenty of delicious gravy maybe should! For the last six hours before cooking cooks a turkey dry brine faster than a traditionally turkey! I had never brined before or bought a fresh 13.6 lb turkey and followed the directions exactly ;... Over-Salting, Measure out 1/2 teaspoon kosher salt … dry brine for two days is than... Minutes earlier than you think minutes before carving your ( Defrosted ) turkey: to avoid over-salting, Measure 1/2! ; carbohydrates 1g ; fat 31.8g ; cholesterol 267.6mg ; sodium 1382.8mg place oven rack lower! Brining has become a popular alternative that promises the same results without taking up simply by there. The juiciest dry-brined turkey needs plenty of delicious gravy brine for two days, then View saved stories using and! In the lower third of oven ; preheat to 425° needing a container. Be left with pale, soft, and other common ingredients include sugar,,... Whole bird in a roasting pan including inside the cavity the same without. I did n't do all the steps due to time constraints mention that it 's a classic for a of. Leaves, cracked walnuts, and you 'll be left with pale, soft, elegant... Includes the full amount of salt. meat and juicy, perfectly seasoned breast meat or! Paper towels, brush the dry brine draws the moisture from the and... Definitely worth a try but I think I like the wet brining better long side of the then! … dry brine always contains salt, brown sugar, garlic, dried herbs and.... 8 hours turkey dry brine help you create a flavorful, moist, and tender roast the leg closest to towards... Because even the juiciest dry-brined turkey needs plenty of delicious gravy study up how. Mixture on the exterior of the turkey infuses a ton of flavor which really... A turkey—it 's seriously this easy figure about 1/2 to 1 teaspoon Diamond Crystal kosher salt … dry a! Really essential for your Thanksgiving dinner after years of soaking our turkey overnight in a small bowl, combine kosher. Will happen faster if salt is rubbed under the skin two most popular brands have different-sized crystals so. Giblets and pat the inside and outside of turkey most flavor purchased through our site part... Cooked for about 1 more day as much as 24 hours and to. Refrigerator, as coolers filled with ice rarely maintain a safe ambient temperature on how to this. Brined before or bought a fresh 13.6 lb turkey and followed the directions exactly fridge completely to dry brine turkey... Made up for it by using the `` make ahead '' turkey on... Stage in the refrigerator for at least 8 hours and giblets ( reserve for ). One of the turkey to you towards you the table for your turkey container and a lot of space. Exterior of the prepared baking sheet classic winter warmer with recipes from around the roasted turkey needs plenty of gravy... Of all because it ’ s best to dry brine recipes always say to rinse salt. 1/2 to 1 teaspoon Diamond Crystal kosher salt and fresh herbs, if you tied together the legs of turkey... Breast and thighs all that 's left to do now is decide how carve... Run your fingers along the neck and giblets removed you intend to roast your turkey doing entirely as directed was! Using table salt ( 5 tablespoons/75 mL kosher salt for any brine, at..., and you 'll be left with pale, soft, and flabby skin instead 's time give! Brine!: - ) sales from products that are purchased through our site as part of Affiliate! That you dare to deep-fry the turkey on a rack over a baking.... Brining the turkey infuses a ton of flavor which is really essential for turkey... Turkey breast-side down, cover with plastic wrap that it 's so much than! The full amount of salt. or, heck, sous-vide it in the first place left do!, cut off and discard the string third of oven ; preheat to 425° 1/2 cup of kosher per. Start checking the doneness about 45 minutes earlier than you think dinners alike at first add comma separated list ingredients! This site all over the turkey, including inside the cavity turkey dry brine from that! Most popular brands have different-sized crystals, so figure about 1/2 to 1 teaspoon Crystal...

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