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Thanksgiving Dinner 2011 (Read 3809 times)
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Re: Thanksgiving Dinner 2011
Reply #25 - Nov 22nd, 2011 at 7:59pm  
Salt water. One cup of salt to each gallon of water. Maybe some spices, a little honey. But mostly the salt water.

Quote:
Pros of brining a turkey
  • You'll avoid overcooking your turkey if you brine it
       
  • Brining prevents dry meat
       
  • A good brine mix adds great flavor to the turkey

Cons of brining a turkey

  • Brining makes it more difficult to get a crisp skin because the skin also holds moisture
       
  • The juice is often too salty to use in gravy
       
  • The texture of the turkey breast meat is more similar to that of deli meat than a real Thanksgiving bird
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Re: Thanksgiving Dinner 2011
Reply #26 - Nov 22nd, 2011 at 8:31pm  
O.k. thanks Bill.  In the past I've just made a sage, pepper, garlic and butter mixture, rubbed it under the skin and on top.  Not sure yet if I'm going to go to Pennsicola, Fla. for a few days or not , but this helps me at least with next yrs. menu.
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