Brine over brawn
Take two turkeys: one, rock-hard and pre-injected; two a fresh one from a nearby farm. The first needs no attention, but is dry-ish at the breast. Dry-brine the second for three days in the fridge, then roast. Delicious!
The Atlanta Journal-Constitution 2007-11-15
Categories: COOKING & EATING, How To
Index: brine, brining, butter, roasting, salt-brined, sodium, Thanksgiving