Quote:
Originally Posted by purplmonkeydishwashr
I'm not much of a cook, but I'm trying to pick a few things up. I figured I would give brining a try. I made a cranberry-orange brine, which turned out pretty good. It kept a lot of the moisture in the turkey, and gave it a pretty good flavor. Anyone ever try brining before?
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Did you soak the turkey in the brine or just baste it?
We've never tried brining before but today my wife stuffed the turkey with orange and lime wedges. The citrus wedges didn't have any effect (either pro or con) as far as I could tell.