We've been brining supermarket turkeys for some time now. However, my wife has arranged for a fresh-kiiled free-range turkey from a local farm for Thanksgiving. WIll this bird need/benefit from brining?
The only birds not to brine would be already brined birds or already salted (Kosher) birds.
I would brine a fresh bird the same way as a frozen supermarket bird. There is little difference except for quality. The salt will help to bring out the nuances.
Hey and props for going with a local bird and not a mass-slaughtered.
Happy Holidays.
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