Careful with than brine!

If you are planning on brining your turkey today, read the label and proceed carefully. If you are cooking a commercially prepared bird, it almost certainly has already been brined, whether it is fresh or frozen. Most frozen birds have been injected with approximately a 15% solution containing salt. Fresh birds have also typically have been injected, but to a lower percentage.

If you have an injected bird and then you brine it, you will be serving a very salty bird. Instead of brining for flavor, simply break the membrane between the skin and breast, rub with oil and herbs of your choosing, and perhaps a little acid.

Feeling adventurous? Try lime, cracked pepper, and jalapeños. Mine will have a woven mat of bacon basting the breast as the crowning jewels!

Regardless of your approach, happiest of Thanksgiving wishes to you and your family.

This entry was posted in American, Campaign to End Turkey Jerky, Turkey and tagged , , , , , , , , , , , , . Bookmark the permalink.

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