So, is brining the turkey out all ready???

[underpants]

Flipping around the Food Channel this weekend I noticed that no one was brining the bird on any of the shows. Last year EVERYONE was brining the bird.

So what is up wiff THAT!?!?

[ThomCat]

1. Alton was talking about it on Good Eats as if it's mandatory.

:shrug:

[wryter2000]

2. I'd sure do it

If you don't get the breast at just the right moment, you get something like sawdust.

[zanne]

3. And if you deep fry it,

Try not to burn your garage down.

[Richard Steele]

4. Screw that! Brine is FINE, whether it's "in style" or not.

Unless someone has invented something BETTER,
why would we stop brining?

[rug]

5. Bobby Flay did. 2/3 salt, 1/3 sugar in water.

[xchrom]

6. all i know is that it works.

i haven't tried turkey -- but i have done pork and chicken that way.

stuff really does stay moist.

[bicentennial_baby]

7. I'm brining this year

w00t! :bounce:

[Beausoir]

8. I'm not brining this year. Did it for 4 years. Makes the gravy too salty.

No matter how you rinse the bird afterward, the salt lingers.

A moist turkey requires a proper cooking thermometer. Not one of those pop-up thingys.