Fred wrote:

> On Fri, 05 Nov 2004 16:56:58 GMT, Lewzephyr >
> wrote:
>
>>Also, do you Brine it like with
>>chicken due to the extended cook time or does the turkey have enough
>>fat / juices to last the cook time without being dry?
>
> I have brined before. Turned out good. Make sure you will like the
> flavors you incorporate into your brine and practice first to get to
> know the amount of brining time you like. You can easily overdo it.

Oh I almost forgot - don't try to brine an already brined turkey. A lot
of the frozen turkeys you see out there are "enhanced" (injected) with a
salt solution. They won't take any more flavor from a brine. If you're
going to brine, use a fresh bird.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>