Poultry: December 2008 Archives

Every year sometime around Christmas I'm guaranteed to get a few phone calls from friends and family asking "how to brine"  Why brine your birds some of you may be asking? Think of it as extra insurance for a juicy juicy bird, a properly brined and cooked bird will not need to be smothered in gravy, it will be juicy, and buttery with lots of flavour. If you've opted to bbq/smoke your bird this year, cooking it slow and low it's very important to brine your bird, you don't want your breast meat turning into sawdust do you?

Here's Some key points, Start off with a fully defrosted or fresh bird, Stay away from kosher birds as they already have a brothy salt mixture added to them, and your bird will end up to salty.  Remove all the offal parts (giblets) before brining.

Recipe after the jump