It is just about that time of the year again – turkey time!
Brining a Turkey makes for a very moist and succulent bird. It takes about 24 hours to brine a turkey in a salted and spiced brine. You can store the turkey in your fridge or in a protected spot outdoors if the temperature is cold enough (but not too cold, don’t freeze your turkey) For me my front porch works well.
I have never tried brining before, but have always wanted to, so here goes…
btw: this is not so much a recipe on how to roast a turkey – it gives the steps before you roast it.
I will follow this post with a recipe of my favourite stuffing and roasting method (and my friend Monis too 🙂 ) for more on turkey see my turkey tipps here
Note to my german readers: Falls Ihr Fragen habt, könnt Ihr die Übersetzungsfunktion in der rechten Menüleiste nutzen und euch darüber schlapp lachen, oder einfach im Kommentarbereich Fragen stellen.