Brine a Turkey
published by Holly J. Harrington on Dec 26, 2010
We just brined our turkey breast this Christmas. (If you found this article helpful or interesting please check out other material for Holly J. Harrington at www.Triond.com click on user and put above name.)
To brine a turkey is absolutely fabulous. It only takes a little preparation time and letting it sit in a cold area such as your refrigerator. In the Northeast if you have a cold backroom (I dont recommend this unless you do this during the cold season for bacterial reasons.) you can store the turkey in brine there.
Once you brine it and cook it you may never go back to a different preparation again.
If you cook a brine I suggest you get recipes on the web. We used the one with water, peppercorns, brown sugar and kosher salt.
It depends on how much your turkey weighs for the amount of brine ingredients you would use. This is worth doing if you have the prep time. There are many recipes out there so look them up next time you want to brine your turkey.
It was moist and mouthwatering to serve at Christmastime or anytime. I recommend this a way of making your bird tastier and moister.
# 1 by Karen Gross
December 27th, 2010 at 12:40 am #
I think I will try this with my next turkey. When I make a turkey I baste it every 20 minutes. It usually turns out well, but this year the bird was a bit dry. My dad mentioned that he has tried the brine method.
I’ve heard of people deep frying whole turkeys – apparently there are many house fires that start when people are not very careful.
# 2 by Yovita Siswati
December 27th, 2010 at 12:45 am #
Thanks for the tips.