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I've never brined a turkey before - always had good luck with rubbing sage butter under the skin. But I've got a frozen turkey sitting in the freezer from Thanksgiving that I never used - was thinking about cooking it up this Sunday for a midwinter feast and snacking on leftovers and soup for the following week.
I hate thawing turkeys and never seem to have good luck with it. How do you guys thaw them? Do you think it would be good to brine and thaw simultaneously? I have a "sun porch" that's probably consistently in the mid-50s temp wise this time of year. Could I just toss the turkey in a bucket with some salt and seasonings and leave it there for 2 days?
I hate thawing turkeys and never seem to have good luck with it. How do you guys thaw them? Do you think it would be good to brine and thaw simultaneously? I have a "sun porch" that's probably consistently in the mid-50s temp wise this time of year. Could I just toss the turkey in a bucket with some salt and seasonings and leave it there for 2 days?