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To brine or not to brine?

Trying a Nicholas Free Turkey from Fossil Farms. Should I brine? Which method? It would be my first.

asked by Food odyssea over 3 years ago

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5 answers 999 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I am not brining just making a green salt with fresh herbs and salting it at least 24 hours in advance...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

just don't over cook...moisture leaves the meat above 160 degrees. That is the key

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

There seems to be a lot of consensus about the benefits of a dry brine. (seriouseats ,among others, have a bunch of articles on the topic.) Not overcooking is naturally also essential.

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671b6c39 4898 435f 92c5 89cd9b925088  img 3788
added over 3 years ago

Dry brine. All you do is rub it with salt and spices. It makes the skin crisp and keeps the moisture in.

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1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added over 3 years ago

I did the NYTimes brine last year and my turkey(which was a heritage turkey) came out great...moist and delicious.Definitely would recommend.

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