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Brining the turkey There are two methods that tend to work better than others. < snip > SEE THREAD: Traditional Christmas Dinner (Thread) < snip > Brining the turkey Printer version of this recipe The second is to brine the turkey. Brining means soaking the bird in a cold salt solution for 24 to 48 hours before cooking. It has to be cold so the bird does not develop bacterial spoilage. This produces a juicy bird full of moisture and the flavor given by the brine. The combination of brining and separate cooking is best of all. Lots of brine recipes can be found on line. Note that you cannot stuff a brined bird; the brine in the meat will leach into the stuffing and make it too salty. In fact, you should not do stuffing in the bird anyway; again, when the bird is done the stuffing is underdone. The cavity can be used to flavor the bird. An onion with a couple cloves stuck in, some green herbs (any you like; however, if you like Scarborough Fair I'd skip the thyme, which is very woody in flavor) and an orange, lemon, and/or lime that you have scored with a sharp knife to release the flavor. There are other flavoring stuffings on line as well. From: Dave Barton Subject: Re: [Anglican] Traditional Christmas dinner - any suggestions? Date: Sun, 13 Dec 2009 |