Wednesday, November 25, 2009

There is Still Time to Brine Your Turkey

I picked up this organic, fresh-killed turkey at Cromer's (3500 Noyac Road, 725-9004) this morning, and my husband brined it, placing it in a cooler where he had already dissolved 4 cups of kosher salt in 4 gallons of water. He threw in a few ice cubes to keep it cold and closed the lid. It will sit in salt water for 6 hours, becoming well-seasoned and able to hold onto its juices in the oven. This really improves the taste and texture of your fresh-killed turkey (if you are making a frozen turkey it has probably already been injected with salt; if you are making a kosher turkey, it's already been brined) and there's still time!

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