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Brine for Turkey
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<blockquote data-quote="Mike 338" data-source="post: 1248730" data-attributes="member: 41338"><p>Yes... ice water and salt for 18 hours. Loosen the breast skin to allow the brine to reach the meat.</p><p></p><p>All the other stuff in the brine does not add an appreciable amount, if any flavor to the meat but if you throw it in the roasting pan, it smells good in the house and it does improve the flavor of the gravy. Some fresh herbs (rosemary sprigs & garlic) can be placed under the breast skin when roasting but don't overdo it or it can seem bitter. Simply season the giblet gravy to your liking, add all those great spices and other ingredients to the stuffing. Or not... </p><p></p><p>Either way, using a brine is a hit.</p></blockquote><p></p>
[QUOTE="Mike 338, post: 1248730, member: 41338"] Yes... ice water and salt for 18 hours. Loosen the breast skin to allow the brine to reach the meat. All the other stuff in the brine does not add an appreciable amount, if any flavor to the meat but if you throw it in the roasting pan, it smells good in the house and it does improve the flavor of the gravy. Some fresh herbs (rosemary sprigs & garlic) can be placed under the breast skin when roasting but don't overdo it or it can seem bitter. Simply season the giblet gravy to your liking, add all those great spices and other ingredients to the stuffing. Or not... Either way, using a brine is a hit. [/QUOTE]
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