September 16, 2018
Turkey
Everyone has a favourite way to prepare a turkey, but I have fallen head-over-heels with brining. Brining deeply infuses the entire bird with flavour and makes it amazingly tender and moist. Brining is especially awesome when dealing with pastured turkeys as they haven’t been pumped full of flavourings and broth like conventional turkeys (thank goodness…). There are wet and dry versions of brining, but I prefer the wet version. There are several parts to my technique (brining/stuffing/herb butter/basting liquid), and any of them can be omitted from the process if you’d rather mix and match a bit. However, when you combine them all together, it results in a turkey that’s TO DIE FOR. Promise.