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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Rich1 who wrote (7099)	11/19/2001 10:23:14 AM
From: Ilaine	Read Replies (3) \| Respond to of 25073

I strongly recommend brining your turkey the night before. It really makes a big difference - the salty flavor penetrates deep, and the breast is so moist! The biggest problem with brining is where to do it. This year it's going to be too warm to do what I usually do and put the turkey in a big tub in the garage overnight. We have two refrigerators so I am planning on putting the brine solution into a big plastic bag, put the turkey in that, and do it in the refrigerator. From the Cook's Illustrated web site, the description of brining: "Dissolve 2 cup's kosher or one cup table salt in 2 gallons water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate, or set in a very cool spot (between 32 and 40 degrees), 12 hours or overnight (If refrigerator space is at a premium, you can use a more concentrated brine for a shorter period of time. Double the salt in the solution, place four or five ice gel packs in the brine with the turkey cover, and place in a cool spot.)" Note: don't use iodized salt! Also important: the turkey drippings will be salty so be careful when making gravy! Recipe for grilled turkey: cooksillustrated.com I am thinking about smoking our turkey in the smoker, butterflied, but I bet the kids won't let me.