I brine a bird for Thanksgiving usually, but I just read the brining makes the bird rubbery. Is it true? Do you brine or not?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Have a look at this Genius Recipes post on bringing birds: http://www.food52.com/blog... . We found this one to be juicy as can be and involves a very simple technique.
Here's a recent question on the same topic, with lots of opinions:
I always brine our turkeys and it makes a huge difference in taste and texture. Have not tried dry brining yet.
Started doing this in 2000 when I read an article in Cooks Illustrated. It is so worth the trouble.
I am getting to Maui Tuesday afternoon, so I won't have 3 days to dry brine my turkey. So, I did a dry run dry brining a 5 pound turkey breast. I dry brined for only 24 hours and then roasted the turkey. It came out perfect. The only thing that I noticed that many would not like was that the skin was rather leathery. Freddy and I are not skin eaters so it was no problem for us.
It's easy being green.
All the spring pastabilities.
Shop our Father's Day collection.
These chips are a little chili.
Judge our NEW books by their covers.
That was a close shave.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.