Just to let everyone know - there’s still time to brine your turkey tonight.
If you’ve never done it, it’s easy. There are a lot of brining recipes on the web, just pick one, get a bucket and some salt (and perhaps sugar) and stick the bird in it for about 8 hours overnight in a cold place (garage or outside if cold enough). Then pat dry, leave in fridge and cook like you normally would.
If you never tasted a brined bird, boy are you in for a treat!
In the past I have brined and it has turned out nicely. Yet. I am too lazy this year and keeping it simple with both the ingredients and the process and the practice turkey flavor was still very nice. The juicy part I will let you know about tomorrow. I agree though if someone wants to give brining a try it sure leaves it moist and tasty! Good post.
Jucier?
I agree....was going to do the Good Eats brine again...but have to find a good recipe to make my own vegetable stock.
Every year before that, the day before Thanksgiving I would make my stuffing up, but in order to make it correctly I needed the giblets from the turkey. So every year it was a hassle to clean the bird, get out the giblets, re wrap the bird, and find even more room in the fridge.
When I saw the brine recipe, I decided to try it. I cleaned the bird, put the brine in a cooler, put the Turkey in it, and put it out on the deck. Perfect solution, and the juiciest Turkey I had ever made. I will never make a Turkey without brine again.
6 Quarts warm water -
1 lb Kosher salt
1 lb dark brown sugar.
mix ingredients until dissolved, add the Turkey and let sit overnight.