Wed, Mar-10-10, 12:35
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Senior Member
Posts: 470
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Plan: Atkins
Stats: 231/172/175
BF:30%/19%/17%
Progress: 105%
Location: Ontario
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I have started doing a dry brine. A few tablespoons of course salt rubbed on the turkey, then put it in a bag and leave it in the fridge for 2 or 3 days. Each day, rub it without taking it out of the bag.
I found this did a great job of keeping the turkey moist without it becoming soggy. It was also much less salty after being cooked, including the drippings.
I highly recommend the technique.
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