Quote:
Originally Posted by The Phantom Gourmand
A few years ago i decided to splurge and get a locally raised, freshly killed turkey. It was $3/pound, 24 lbs cost $72.(What is the current cost?) It was good, but it wasn't THAT good.
I have since gone back to regular frozen turkeys and have had excellent luck with a brining recipe made primarily with apple juice, sea salt and some other spices. Soaked in the brine for 24 to 36 hours and I'll put it up against any locally raised turkey I've ever had. ( just a couple besides the one I bought).
Tender, moist, delicious, and it doesn't affect the quality of the nap after you eat plenty of it.  |
Would you mind posting or pm-ing that recipe? For the past 5 years we have been served at a hunting lodge up north. This year I thing I'm going to make a turkey dinner myself. I'll probably use the smoker but like the idea of your brine solution.