I'm not a fan of brining the bird... yes it is juicey, but it I think it loses significant flavor. Best to learn how to get the temperature and time just right and use some techniques that keep the juices locked in like keeping a terry cloth soaked in butter on the bird until towards the end for crisping skin. Do remember that you have to constantly soak the cloth in butter so it doesn't dry out.
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I'm not a fan of brining the bird... yes it is juicey, but it I think it loses significant...