I've been brining for many, many years. Now I'm always the one who has to cook the turkey because I'm told nobody makes a turkey as good as mine. It could be a ploy by others so they don't have to cook. I brine with sugar, salt, fresh peppercorns, sage, celery, garlic, bay leaves, good filtered water, and whatever else strikes my fancy at the moment. I have a HUGE stock pot that will fit a 23 pound turkey that I use. I brine it in the extra refrigerator in the garage for about 24 hours. It does make a huge difference in how tasty and moist it is. Even the white meat is juicy. And, I always buy the cheapest turkey I can find, which is always a frozen turkey. For us, we found there was no difference in frozen or fresh.
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