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Brining Questions

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Although for the past few Thanksgiving holidays we have successfully made the infamous 'Roast Turkey with Prosciutto-Hazelnut Crust' ( http://www.epicurious.com/recipes/foo... ) we are considering brining our turkey beforehand for an even moister bird.

Here are my questions.

As the brine imparts salt + water (aka, moisture) into the bird, would ultimately cooking the turkey with the prosciutto crust potentially make it TOO salty as the saltiness of the prosciutto would take it over the top.

Secondly, as the turkey recipe calls for the addition of thyme and garlic, i decided to make my brine with a handful of thyme and a whole head of garlic cut in half. There is a strong garlic smell to the brine, would this ultimately over garlic-ize the turkey?

So now i am left with three options... take a chance with the above brine; create a new simple brine with only water, salt + sugar (my brine above has a base of vegetable stock); or three, forget the brine altogether.

Any and all answers are appreciated.

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