If I DO brine my turkey...
- Suzanne Fass Nov 16, 2001 07:11 PM
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.