Hi there! If you have the equipment and where-with-all to inject the turkey, that can work just fine (it's how most commercial turkeys are treated). A wet brine will also work well, and something I've done many a year for Thanksgiving -- at America's Test Kitchen we recommend 1/2 cup salt per gallon of cold water for an overnight brine. The wet brine, however, does sog out the turkey skin. My favorite is a dry brine -- just salt on the meat, for 48 hours. It takes a little bit longer, but the salt will penetrate to the center of the turkey, seasoning it throughout, and keeps the skin from getting soggy. (Or, if you want to go a little outside of the box, our Koji Turkey will blow your mind... http://www.cooksscience.com/recipes/9339-koji-turkey/) -Molly
2 Comments