Quote:
Originally Posted by Jonas Pilot
It's worth the money to not have to brine the turkey yourself. It makes a big difference in taste when the turkey is brined, but the bird takes up a lot of room in the fridge during the process. You lose all that space when you need it the most. I'd rather have someone do it for me.
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I'm going to try that brine thing this year. I have looked up and printed out several recipes from the internet.
With the cost of the turkey being so much higher I wonder how much more your paying for the extra weight from the brine solution.
A block of ice in a cooler will last for several days but in many instances it is cool enough out just to leave the bird in a cooler out of the sun.
By Thanksgiving it's usually not above the 50's and sometimes even the 40's.