September 16, 2018
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 havenâ€™t been pumped full of flavourings and broth like conventional turkeys (thank goodnessâ€¦). 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 youâ€™d rather mix and match a bit. However, when you combine them all together, it results in a turkey thatâ€™s TO DIE FOR. Promise.