To brine or not to brine?

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

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Big G-man
Big G-man November 23, 2013

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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Big G-man
Big G-man November 23, 2013

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

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ATG117
ATG117 November 23, 2013

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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lloreen
lloreen November 24, 2013

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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dymnyno
dymnyno November 24, 2013

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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