To brine or not to brine, that is the question.

iVillage Member
Registered: 11-18-2008
To brine or not to brine, that is the question.
14
Thu, 11-18-2010 - 11:14am

A few of us here at iVillage have been talking brine and wondering if we should make the effort to brine our turkeys this year. Is it worth the time and potential mess? Or should we skip it and use another method? What are your brining experiences?

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iVillage Member
Registered: 11-18-2008
Sat, 11-20-2010 - 11:00am

Oops, I just realized I put "turkies" in my original post instead of "turkeys" :smileysurprised: Anyhoo...I just saw this post from the Pioneer Woman about controlling saltiness if you do brine you turkey~

http://thepioneerwoman.com/cooking/2010/11/how-to-control-saltiness-after-brining/

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Community Leader
Registered: 02-27-1999
Sat, 11-20-2010 - 2:52pm

Ree makes some interesting points about the saltiness; it makes me think that we might all have a different definition of "brine."

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iVillage Member
Registered: 11-18-2008
Mon, 11-22-2010 - 5:04pm
Honestly, I bought a premixed brine in a package last year - one of the "just add water" dry mixes. But it seemed similar to what you listed above. My bird was a frozen one, but it didn't turn out too salty at all.
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Community Leader
Registered: 02-27-1999
Mon, 11-22-2010 - 11:39pm
I'm "prepared food" ignorant...I had NO IDEA that you could buy a brine!
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