11-27-2010, 07:49 AM
(11-27-2010, 03:36 AM)MEAT Wrote: What's all the fuss about anyhow? It was so simple to do! I would give it a difficulty of 1-star and recommend it to anyone, especially with the prices of turkey so low! Of course, I didn't stuff my turkey - maybe that's the difference?
Not to denigrate your new found culinary skill, but part of the explanation could be in the initial selection of the turkey. Coming from Costco, I would guess that the bird came from a big name producer. It is likely that it was a pre-brined (flavor injected/enhanced/?) turkey. While this aids in the final result being nice and juicy, it doesn't achieve quite the same result as the brining Sabra gave the recipe for. A fresh (or frozen non-enhanced) turkey will draw in more of the flavor of the herbs that comes from a brine such as Sabra's, as well as locking in more of the juice as does a straight saline brine injection. It is possible to brine a pre-brined turkey too, but it wouldn't work quite as nicely. Next time the occasion calls for a turkey, add to your repertoire with a try at brining, if you have room in a fridge to do it.
Lochnar[ITB]
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Freshman Diablo
"I reject your reality and substitute my own."
"You don't know how strong you can be until strong is the only option."
"Think deeply, speak gently, love much, laugh loudly, give freely, be kind."
"Talk, Laugh, Love."