I asked my husband the questions about the brining, since he is the turkey preparer in our house. He said that as long as it is cold enough, he does not brine in a fridge. We have a huge pot (some people use big buckets) and make sure it is covered in the water in a cool place. This time of year many people's garage is cold enough. Our pantry area is really cold and he uses really cold water. Just put a lid on to keep anything from falling into or getting into the brine.
Once, it is done soaking, he gets it out and lets it drip dry. Then he puts it in the pan. You can stuff it then if you want. He rubs the skin with olive oil and puts a some salt on it.
Hope this helps. If you have more questions, ask and I will either add to this post or put it in the comments.
Once, it is done soaking, he gets it out and lets it drip dry. Then he puts it in the pan. You can stuff it then if you want. He rubs the skin with olive oil and puts a some salt on it.
Hope this helps. If you have more questions, ask and I will either add to this post or put it in the comments.
1 comment:
Marci, what is the purpose of brining a turkey? I've never heard of it before, and wondered why people do it. Thanks for answering, I'm new to all this. I just did our turkey as usual.
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