To: Jamestown1630
We have been dry brining our bird for at last the last 15 years. Besides the salt hubby takes fresh poultry herbs and chops them up and mixes in with the salt. Probably have the same LA times recipe. We also get a fresh bird from a local turkey farm.
5 posted on
11/17/2016 4:48:46 PM PST by
MomwithHope
(Missing you /johnny (JRandomFreeper). THE LIBERAL BUBBLE HAS BURST!!!)
To: MomwithHope
We’re probably going to get a ‘turkeycicle’, as usual; but this is really the best method we’ve found for Turkey. (We wet-brined many times, and those turkeys were good; but not like the dry-brined one.)
7 posted on
11/17/2016 4:51:09 PM PST by
Jamestown1630
("A Republic, If you can keep it.")
To: MomwithHope
♪ Parsley, Sage, Rosemary and Thyme...
32 posted on
11/17/2016 6:19:12 PM PST by
mylife
(The roar of the masses could be farts)
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