GB
Chief Eating Officer
You can brine it and then drain the brine after 6 hours. Brine it a few days ahead then just store it dry in the fridge.
you can brine it and then drain the brine after 6 hours. Brine it a few days ahead then just store it dry in the fridge.
I saw a wonderful tip the other day from Alton Brown on quickly thawing a turkey (about 4 hrs) by placing it in a bucket and allowing cold water from a tub or sink to SLOWLY trickle onto the bird....I forgot the term he used but the slow trickle creates some sort of reaction causing it to thaw faster.
Dave the baker said:There was a question the other day about brining "premium" birds, and one participant said that the "premium" ones such as Butterball have been pre-brined. I have a recipe from Butterball for brining their birds, if anyone would like it. I'm not trying to start anything, just providing information I have discovered.
There was a question the other day about brining "premium" birds, and one participant said that the "premium" ones such as Butterball have been pre-brined. I have a recipe from Butterball for brining their birds, if anyone would like it. I'm not trying to start anything, just providing information I have discovered.
The brine I use is simple - Kosher salt, brown sugar, garlic and thyme. Overnight does the job for me and it always turns out good. One can also add apple juice for an additional flavor level if desired.
dave the baker said:I have a recipe from Butterball for brining their birds,
This is a good idea!I stuff my bird, but always have some extra stuffing. I don't like the stuffing outside of the bird nearly as well, so I plop a few chicken wings on top of the stuffing in the casserole dish and let them bake along till done. Has a similar effect as having cooked the stuffing in the bird.
Lee