Tuesday, February 5, 2013

Quick tip on brining a turkey

I love turkey, smoked or fried doesn't matter. But I grew up with overcooked and dry birds and decided to change that paradigm and found the art of brining to keep turkey moist.

I use a cup of sugar and a cup of salt like every other recipe. I used to add spices but I haven't found those do much. But here's my trick: you should be brining overnight in a non-reactive container and I had been using clear plastic garbage bags like a leaf bag until I found out I'd been poisoning my family and friends for years with chemicals from the bags.

But I found a better and much safer and honestly more convenient way!



Ziploc makes a food safe bag big enough for two birds. I found mine at Target, so they're probably available widely. Here's a link: http://www.ziploc.com/Products/Pages/BigBags.aspx?SizeName=XXL. Costs a few cents more, but saves time and possibly later illness.

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