I'm thawing the bird in cold water--do you think that the water will help leach out some of the salt, or should I just eliminate the salt in my brine to be safe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
If it's a kosher bird, it should be fine, since they're just salted briefly. But if it's a Butterball or other pre-brined or deep-basted bird, don't brine it -- it'll be plenty seasoned and juicy on its own!
Stephanie is the Head Recipe Tester of Food52.
Hmmm... That's a tough one. Do you know how much salt was added?
Careful about overdoing salt. If I were you I would brine it, but rinse the salt off before roasting.
The sodium content on the nutrition label was plenty high in my opinion, so I'm defnitely thinking salt is a bad idea, but could I soak it do you think in a salt free brine with some sugar and aromatics?
It finally gets a (long-overdue) turn in the spotlight.
The Unsung Vegetable You're Crazy About
My Summer Lemonade Stand
Go On, Spread Out
My Mother's Persian Zucchini Stew
Your #1 Loves