be a waste of time and of fresh sage leaves? Or do you think it woud overpower the turkey flavor?
2006-11-22 03:43:35 · 5 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
My opinion is that because of the large amount of water required to brine a turkey, you'd need a lot of herbs (a few bundles at least) to make the flavor noticeable. The best way to get sage flavor in the meat is to loosen the skin of the turkey breast and back with your hand, then slide in a few leaves between the skin and the meat. You can also cut small slits into the thigh meat with a paring knife, and tuck in a few more leaves. Have a happy thanksgiving.
2006-11-22 03:49:20 · answer #1 · answered by chuck 6 · 0⤊ 0⤋
Sage, (unless used in bushel quantites) is a pretty mild herb. A good handful of fresh or dried sage in your brine would be wonderful.
If you are the frugal sort, you might save the brining sage and put a half dozen or so leaves in the turkey cavity along with an onion and an orange or lemon. You'll get a lot more 'bang' for your sage buck, and the 'yum' factor in your gravy will be that much greater!
Best wishes!
2006-11-22 11:50:34 · answer #2 · answered by HeldmyW 5 · 0⤊ 0⤋
Rather than adding the leaves to the brine, loosen the skin from the back to the front and place the sage under the skin. It will be fragrant and really pretty as the turkey cooks.
2006-11-22 11:48:08 · answer #3 · answered by ladibelle2005 2 · 1⤊ 0⤋
It is best to put the sage in the stuffing of the turkey rather than in the brine.
2006-11-22 12:30:06 · answer #4 · answered by COACH 5 · 0⤊ 0⤋
Fresh sage leaves is the best spice for any type of poultry. I even use it in my stuffing.
2006-11-22 11:56:04 · answer #5 · answered by Anonymous · 0⤊ 0⤋