Cy
Well-Known Member
If you haven't ever "brined" a turkey for Thanksgiving, you should try it. It's almost foolproof in terms of turning out a roast turkey that's really moist every time. I tried this recipe for the first time several years ago (there's a bunch of brining recipes) and it's cheap and easy. Make sure you keep the bird below 40 degrees. I thaw most of the way in the fridge, then put a trash bag down in a cooler 18 - 24 hours ahead of cooking time, put together the brine in the trash bag, and throw in the half-thawed turkey.
Yum, yum.
The recipe for the brine is on down in the recipe. I just use the brine...never even looked at the rest of the recipe.
http://www.foodnetwork.com/recipes/emer ... index.html
Yum, yum.
The recipe for the brine is on down in the recipe. I just use the brine...never even looked at the rest of the recipe.
http://www.foodnetwork.com/recipes/emer ... index.html