I speak for anti-turkey brine advocates (GOBL: Global Order of anti-Brine Lobby) . Please consider poaching. Brining is an unfortunate turkey trend. Turkey is lovely without brine, and poaching an easy, tasty, underused technique that also infuses moisture. :-)
Hi Kristina. I wouldn't go overboard with this. If you have the time, just pat them dry and salt them (the equivalent of a dry brine) a little ahead of time. Even a couple hours or overnight should be fine and would enhance the flavor. You could add dry herbs or ground pepper and place them in a ziplock bag in the fridge until time to cook.
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