I'm getting a fresh turkey (free range) this year. I was thinking of doing a salt brine for moisture, then inject for added flavor.
Sounds like I should brine for both... added flavor and moisture? forget the injecting. I would much rather it be an even flavoring throughout the turkey rather then spotty areas.
[FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT]
[FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT]
[FONT=Comic Sans MS]Walt[/FONT]
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