As far as I am concerned brining a Turk is a must. I did mess up the last one I did by not cutting back on the salt when I mad my brine because the Turkey was already flavor enhanced.It turned out just a little on the salty side. I do like to do chicken but just for a few hours. Not over night like I do with Turks. Just my way of doing things.
post #61 of 65
4/15/10 at 4:46pm