why do ya'll brine? is it better. and brine means soaking turkey in salt water? 1 hour, 6 hours or overnight? like the way bp does it on his video. easy.
Brining overnight makes for a much juicier turkey. There are various brining recipes, but basically, use 1 cup of salt per gallon of water, plus whatever additions you want. I add a couple of bay leaves, some whole peppercorns, and real maple syrup. Instead of maple syrup, you could use brown sugar. Sometimes, I add chunks of cut orange, garlic, etc.
Lots of variations - create your own. Hard to go wrong as long as you start with the salt water.
I brine my Christmas turkey in a turkey frying pot and leave it in my uninsulated garage (as long as the garage temp is below 40°.) Otherwise, put it in an oven roasting bag, seal well, and put in fridge, turning every few hours.
Yes, I agree fully! I basically do the same. My amounts/ingredients vary each year and based on what I have in the pantry and what I desire at the time.