This was a great first experience with brining, thank you. I did have a few "challenges" that newbies might learn from. First, we tried using an oven bag, but we noticed it was getting smaller. Yup...a leak. It was too thin for a large turkey (22 pounds), so we started over in a heavy-duty garbage bag (unscented) and took the risk on the "not food grade" suggestion.
We tied the corners in knots first, which I suggest. It kept us from wasting space with the brine. I also think it should be noted that the ice does not go in the bag with the turkey. It goes in the cooler on the outside of the bag, right? The directions aren't clear about that, but it just made more sense to us.
One rater noted that it cooks faster. That would explain it. I know mine was ready WAY ahead of time, but I thought it was because I was using a new electric roaster oven for the first time. I think this time I'll roast it at a lower temperature...maybe 300 then kick it up for the last 30 minutes to make sure we're getting hot enough.
Thanks for a great brine recipe.
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