ScottyDaQ
Master of All
If you haven't tried it... then why not ?
It adds plenty of undertones flavorwise, and IMHO, makes it a little more moist.
It adds plenty of undertones flavorwise, and IMHO, makes it a little more moist.
Jim Cook said:Joe F,
Brining is for fish.
Me and Jodi really can't understand how brining poultry
ever got started.
Hard to imagine but some people even brine their beef
before turning it into jerky.
I think that someone accidentally dropped their turkey
into a bucket of brine one year and imagined that it tasted better.
People just drink too much around ThanksGiving and Christmas
and with a snoot full of booz, it's easy to imagine that something
might be more flavorful and savory.
Try it for yourself.
Cook two turkeys. One brined and one not brined.
and tell me if you can taste any difference.
Bob T said:I see from another post that maybe I should not be wrapping in foil and resting in the cooler for a while.
InstigatorBruce B said::pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop:
ROUND 7
Bruce B said::pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop:
ROUND 7
Joe F said:I had no idea I was reopening a huge can of worms! I just want a tastey turkey...
SmokinOkie said:Love the popcorn
Now if they make an icon for a margarita I can drink while the fireworks are going.
Cook two turkeys. One brined and one not brined.
and tell me if you can taste any difference.
I agree completely. Try it yourself, only way to see if something works for you, brining, injecting, whatever.
We did. Thanksgiving a couple of years ago, I fixed two birds. In a blind taste test, everyone hands down picked the brined bird. All I did was watch and see.
Guess I'm biased now, since I'm the author of Brining 101 and I only come out for Brining posts
Smokin Okies Brining 101
Brining actually has been used by chefs for many years to add flavor to pork; loins & chops it does really well.
Merry Christmas to all!
Bruce B said::pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop: :pop:
ROUND 7