Quote:
Originally Posted by BigFatMeanie
The turkey turned out pretty good. Significantly more moist than a regular turkey. Overall I don't think the brine added significant flavor to the turkey (I could only really taste it in the outer pieces) but the additional mositure was definitely better than an unbrined turkey.
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Well, that's good to know. I've only ever used a basic brine of salt, sugar, and water on turkey, pork, and chicken. Sounds like the best thing to do for flavor is to use a simple brine, then rub some herbs under the skin afterwards.
And FM, I'm sorry your gravy was so salty. Did you use kosher or table salt? Kosher salt grains are bigger, so if you substitute table salt, you're supposed to use a smaller amount. I would try that, and maybe rinsing off the turkey and cavity of extra salt after the brining is done.