After reading several Cook's Illustrated articles about the benefits of
brining chicken and turkey, I have been converted to their way of thinking.
It does make the meat moister and tastier. The standard solution they
recommend, and I've been using, for a 6 - 8 pound turkey breast or a
chicken is:
Soak for 5 hours.
I would appreciate your thoughts on how to apply this "formula" to an 18-21
lb. whole turkey. I believe that the solution would remain the same but I'm
not sure how to adjust the soaking solution. Would 5 hours still allow the
solution to thoroughly penetrate the entire turkey? How long might be
enough? Has anyone read any Cook's Illustrated articles on brining an
entire turkey and care to share it with me?
Posted to EAT-L Digest by "Grace M. Wagner" <wgmm@CITYNET.NET> on Nov 20,
1997
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