Description:
This will make the most incredibly moist and tender turkey even out of a really old tough bird that has lived in the freezer since you can't remember.
Ingredients:
Measure out coarse salt on a 1:16 ratio:
In other words, 1 cup of salt for every 16 cups (4 litres) of water.
Directions:
Soak turkey overnight in the salt water mixture.
Drain and rinse before stuffing and cooking.
I usually put a frozen bird in the kitchen sink with the brine and soak it overnight. As it un thaws I grab it's guts out so the inside gets marinated too.
It sounds like a great idea except that there's no way I could leave a frozen bird in the kitchen sink and expect it to still be there in the morning with the furkids. I'd have to lock it in the bathroom or something.
ReplyDeleteI have read about people doing it in big ziploc bags and various large pails.
ReplyDelete< people doing it in big ziploc bags >
ReplyDeleteWouldn't it be hard to breathe?
Oh, you mean putting the turkey in a big ziplock bag - never mind......
LOL...
ReplyDeleteSome people are into that autoerotic asphyxia.
ReplyDeleteOh really.....do tell, Carol.....
ReplyDelete*wondering why you know that*
I seen it on CSI....lol
ReplyDeletecareless1 wrote on Oct 8
ReplyDeleteI seen it on CSI....lol
I saw it in a movie called Rising Sun. Wesley Snipes & Sean Connery were in it.
(wondering if I should have used the word seen also)
It's funny you mention that. I have always screwed up that grammer rule.
ReplyDeleteDamn you make me laugh..
ReplyDelete