Ack what to do now? Turkey Q.
So the store gave us a regular turkey instead of a kosher one. Is it too late to brine it? I can prob brine for about 12 hours but I wouldn't have time to dry it out--worth it anyway?
quick responses appreciated
No problemo--you still have time to brine. I believe that Cook's Illustrated's version takes just about 4 hrs. for a 15-lb. bird. Can't vouch for it myself since I used a different source. I linked their FAQ list which addresses this issue. That should still give you some time to dry in the fridge. Good luck.
Brine it in a solution of 1 c. table salt (or 1 1/2 c. Morton kosher salt or 2 c. Diamond Crystal kosher salt) to 1 gallon of water (enough solution to cover the bird, likely about 2 gallons) for 4-6 hours, rinse, pat dry with paper towels inside and out, you're ready to roll.
I started brining turkey Weds. noon, using Cook's Illustrated brine, drained about 5 p.m., and then let it dry out until it went into the smoker about noon Thurs. So the skin dried for 19 hours, and it still wasn't crisp.
Not a problem, I don't really hanker for turkey skin anyway, just thought I would mention that brining and crisp skin don't seem to go together even if you let the skin dry afterwards.