Over the years, I’ve made and eaten turkey prepared in a variety of ways: butter and herbs rubbed on the skin or under the skin, roasted in a bag, and yes, even roasted with a brown paper bag that was buttered and pressed against the skin. Luckily with all the experimentation, I haven’t had any disasters — and that has paid off, because although we still haven’t deep fried a turkey, we have found that brining is what we now prefer. We may alter the ingredients of the brine, but the basic idea is that our turkey sits in a bath of very salty liquid for at least 24 hours before it’s roasted.
As Thanksgiving nears, many stores carry pre-made brining mixes, and we’ve tried those too. Whether you choose to purchase or make your own mix, I know you’ll find that when you brine a turkey, it will be the most moist you’ve ever had.
Basically, the steps for brining are similar regardless of the recipe you choose:
1) Mix herbs and spices and other ingredients
2) Measure a large quantity of salt
3) Add to water and heat to dissolve the salt
4) Pour over turkey and keep cold for at least overnight