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Brining the bird

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Brining the bird

Mimi | Nov 3, 2006 04:19 AM

Well, it's time to think about that Thanksgiving turkey. Fresh vs. frozen, natural, organic, pre-basted???? Last year I followed the advice of a chef friend of mine who recommended brining the turkey in a solution of equal parts brown sugar and salt. The resulting bird was deliciously moist and tasty however...the pan drippings produced a gravy that was very salty. I still haven't decided what type of bird to buy. I really liked the idea of a brined bird but think I should reduce the salt in the brine solution. Any suggestions out there?

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