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Unread 11-24-2011, 02:22 PM   #74
Sleepy Smoker
On the road to being a farker
 
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This brine helped produce the best turkey I have ever prepared. It was my first time brining a bird, and now there is NO going back.

I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding.

No hyperbole. The juiciest bird I have ever eaten.

Thanks for the inspiration and recipe.

Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.
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