Brined Turkey

[bertman]

If you haven't ever "brined" a turkey for Thanksgiving, you should try it. It's almost foolproof in terms of turning out a roast turkey that's really moist every time. I tried this recipe for the first time several years ago (there's a bunch of brining recipes) and it's cheap and easy. Make sure you keep the bird below 40 degrees. I thaw most of the way in the fridge, then put a trash bag down in a cooler 18 - 24 hours ahead of cooking time, put together the brine in the trash bag, and throw in the half-thawed turkey.

Yum, yum.

The recipe for the brine is on down in the recipe. I just use the brine...never even looked at the rest of the recipe.

www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html

[passinthru]

I wonder if that would help keep my wild birds moist while cooking in the oven. I do marinate my birds for a day usually and then cook but the wild birds always seem to dry out.

[bertman]

Might be worth a try.

[bertman]

I'm doing this one for Thanksgiving.