"Denny Wheeler" > wrote in message
news
> On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:
>
>>I find brining helps poultry in pretty much every type of cooking
>>except for braising methods.
>
> But how the hell does one manage to have enough fridge space to brine?
> I could maybe manage enough room to brine a smallish chicken, but
> never a turkey. I sure can't afford to buy a reefer just to use for
> brining.
>
> --
> -denny-
>
> "I don't like it when a whole state starts
> acting like a marital aid."
> "John R. Campbell" in a Usenet post.
I have an extra fridge in the garage. I take out a shelf and use a 5 gallon
pal. I triple bag the bird in the pal and have never had a problem. I do it
3-4 times a year now. Makes a big difference in taste.