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Brined Turkey
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<blockquote data-quote="Cy" data-source="post: 2133027" data-attributes="member: 7473"><p>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.</p><p></p><p>Yum, yum.</p><p></p><p>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.</p><p></p><p><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/emer ... index.html</a></p></blockquote><p></p>
[QUOTE="Cy, post: 2133027, member: 7473"] 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. [url=http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html]http://www.foodnetwork.com/recipes/emer ... index.html[/url] [/QUOTE]
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