Originally Posted by Douzer77
Thats a great suggestion Erikc, have never heard of that before! Does that work for other meats to be defosted as well? How much salt and sugar? Just a dash or a bit more?
I like to make sure the water tastes salty and sweet, but not so much that it makes me gag. Too much is not a good thing as it can actually dry the bird out while cooking too. Also, feel free to play around by adding whole spices and bay leaves, but don't add anything acidic since it will start cooking the meat.
I have done this with turkey, and I also like to add red wine. This worked really well with buckets we used to get on the farm for animal feed: they were usually the perfect size to hold enough liquid to regulate the temperature but not require so much liquid that you wasted a bunch of wine. Best turkey ever!
As for other meats, I have done duck, pork and beef roasts, but never ham or anything else already flavored, as you can remove as much flavor as you add. If you like a pork picnic roast, this is the best way to do it. In fact I brine the meat even if it is not frozen, then I slow cook it for about 4 hours at 275 or so.