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Nov 16, 2001 07:11 PM

If I DO brine my turkey...

  • s

should I reduce the amount of salt or eliminate it altogether? I'll probably use the brine recipe from the link given in the "Virgin Turkey" responses on the General Topics board -- 2 cups of salt to 2 1/2 gallons of water, 1 cup of sugar, and a lot of herbs and spices.

I'm using an Empire bird, and their stuff frequently tastes very salty to me.

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  1. I don't know anything about brining, but the December Cook's Magazine has a detailed article about it.

    Seems the salting used for koshering would brine just about anything, even the pot...