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#16
12-26-2000, 11:17 AM
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 Congrats, Sisi, brining makes another convert... How long did you bake the suffing? I usually go about an hour, things get nice and bubbly and the broth flavor concentrates in the fixings...      |
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#17
12-26-2000, 06:44 PM
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| Jesse, The only thing with air drying the turkey is that the wings gets a bit dry but who cares, no one wanted to eat them anyway. I'm keeping them to make broth. Live to cook, I think I cooked the stuffing for about 60 to 75 minutes. I know I added some white wine at some point, it turned out well, nice mix of spices. |
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#18
12-26-2000, 09:24 PM
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| The turkey was great, very juicy and tender. I soaked it in brine for 24 hours and let it air dry for a day in the fridge. I didn't stuff it but put onion and celery with some spices inside it for flavour. Everyone said it was the best turkey they ever ate. They all wanted to know my secret. I think I've converted a few to brining. Thank you all for your help. |
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