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<blockquote data-quote="deerwhacker444" data-source="post: 1368659" data-attributes="member: 9117">Well,..after doing a trial run with a small bird, &quot;Brining&quot; makes a difference...!I ended up using this recipe, really simple.<a href="http://www.foodnetwork.com/videos/how-to-brine-a-turkey/58780.html" target="_blank">Turkey Brine Video</a>I&#039;ve never been a huge Turkey fan, but I eat it a few times a year.&nbsp; On a scale of 1 to 10, 1 being Turkish prison gruel and 10 being all you can eat at the Cheesecake factory, turkey usually ranks about a 6.5 on my meter.&nbsp; I like it okay, it&#039;s like eating dry chicken.With the brine, it moves it to probably an 8.&nbsp; The white meat is still a little dry, but not as dry as cooking it conventional.&nbsp; The dark meat is a whole different story because it sits in the juice as it cooks.&nbsp; The dark meat itself might go 9-9.5, it&#039;s like eating candy.&nbsp; I wonder if maybe cooking the white meat down, or flipping it during cooking would help.?&nbsp; Anyhow it made a big difference.Before cooking, you wash the bird well and dry.&nbsp; There is no indication it&#039;s been in a brine other than the color might have changed.&nbsp; The juice is superb.....!&nbsp; Would be excellent for gravy making.&nbsp; The few things I added are barely perceivable and not hardly noticable.&nbsp; They all blend together to ENHANCE the flavor, they don&#039;t change it.&nbsp; So, if you want to brine one&nbsp; and put some spices in it,&nbsp; unless you do something really really funky, I think you&#039;ll be fine using the juice to make gravy.I&#039;m going to do the big one for Thursday and probably let it soak longer than the 12 hrs this one soaked. Overall, I give it thumbs up.</blockquote>

[QUOTE="deerwhacker444, post: 1368659, member: 9117"] Well,..after doing a trial run with a small bird, "Brining" makes a difference...! I ended up using this recipe, really simple. [URL="http://www.foodnetwork.com/videos/how-to-brine-a-turkey/58780.html"][B][COLOR="Blue"]Turkey Brine Video[/COLOR][/B][/URL] I've never been a huge Turkey fan, but I eat it a few times a year. On a scale of 1 to 10, 1 being Turkish prison gruel and 10 being all you can eat at the Cheesecake factory, turkey usually ranks about a 6.5 on my meter. I like it okay, it's like eating dry chicken. With the brine, it moves it to probably an 8. The white meat is still a little dry, but not as dry as cooking it conventional. The dark meat is a whole different story because it sits in the juice as it cooks. The dark meat itself might go 9-9.5, it's like eating candy. I wonder if maybe cooking the white meat down, or flipping it during cooking would help.? Anyhow it made a big difference. Before cooking, you wash the bird well and dry. There is no indication it's been in a brine other than the color might have changed. The juice is superb.....! Would be excellent for gravy making. The few things I added are barely perceivable and not hardly noticable. They all blend together to ENHANCE the flavor, they don't change it. So, if you want to brine one and put some spices in it, unless you do something really really funky, I think you'll be fine using the juice to make gravy. I'm going to do the big one for Thursday and probably let it soak longer than the 12 hrs this one soaked. Overall, I give it thumbs up. [/QUOTE]

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