have u ever brined your turkey/chicken before?

Question

i did it once and it came out moist, except i didn't keep it in long enough, so the meat wasn't as "tasty" as it could've been.... should i do it again this thanksgiving?

Answer 1

Why yes ma'am I sure have. I use this method all the time. It also works well with pork and venison. You can also try adding some fresh herbs, peppercorns, and veggies. Like carrots, onions, and celery

Answer 2

Up until Friday, I had never heard of Brined Turkey. I making one for lunch today. I started it yesterday using a recipe from a friend in Canada, who told me about it. Right now my house smell wonderful due to the spices used in the brine. I will let you know how it turns out this evening. He swears that this is the only way to eat turkey. I am testing this for our thanksgiving here in the states ......

Answer 3

I made a brined turkey last year. It was amazing. I used Alton Brown's recipe. Crisp, brown skin, moist delicious meat all the way through. Here's the link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html

Answer 4

Brinning is great. First, you need a good handful of kosher salt in a big pot of water. Swish until salt dissolves. Put your turkey in the pot making sure its covered - both the turkey and the pot. I put a couple of big stones or bricks on my pot then put it outside - if weather is cool and leave it 24 hours. Then rinse rinse rinse and then rinse! Dry off the bird THEN leave it UNCOVERED in the fridge overnight so that its good and dry. Roast it and enjoy. It will be the best turkey you've ever eaten.

Answer 5

my mom made a turkey that was brined in salt, beer & spices. it was actually too rich and too spiced. I would use a well-tested recipe!

Answer 6

Yes. It tastes sooo good when you do that!