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| Sounds like a winner, Cliff.
We brined a turkey for the 1st time this year. It was a 24lb'er. Used a gallon of vegetable stock, 1-1/2 cups pickling salt, spices. Soaked overnight. Next day, rubbed down with canola oil. 30 minutes in a 500F oven, then 3-1/2 hrs in a roaster. Cooked the breast meat to 170F in that short time.
Was the juiciest bird we've ever made. As you said, the kids are already asking for more. | |
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Turkey brine revisited
