I Have The Poison Control Hotline Number Close By, Just In Case

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5 Responses

  1. Mike D says:

    Brining seems to be all the rage this season. I've been tempted to try my first brine as well, though this one's a standard kosher salt/vegetable stock/spices (most of which I don't own) concoction. I'll be cooking up the solution tonight so I can apply it to my dear bird tomorrow. Here's hoping yours and mine both come out great!

  2. Andrew says:

    Three days from now, when your home smells of the Dead Sea and your dessicated body is being licked by neighborhood deer, I will raise a leftover turkey sandwich to your memory.

  3. Chris says:

    I've brined my turkey the last few years, and it's made a huge difference. I don't do a dry brine though – just the standard wet one. It's generally a good thing for poultry.

    I think I was first convinced of it after doing a buttermilk brine as part of a fried chicken recipe. It sounds foul, but the results were amazing.

  4. Jdog says:

    I've tried the dry-coating method on roasts; it seems to work very well. I've never tried it on a turkey, but I have tried the traditional salt-and-sugar-and-spices-and-water type, and that seems to do very well, particularly in the classic problem of the dark and white meat normally cooking at different speeds.

  5. smurfy says:

    One of my favorite aspects of brining is that it ensures that I will not forget to thaw the turkey…again.