Brining a turkey?

[Shemadee]

Has anyone ever tried this and, if so, does it make much difference? Never heard of it before but it seems quite common in the US.

[Gemini]

No Shem, neither heard of it, nor done it!

[Shemadee]

Some of the recipes were quite complicated and involved but found one that seem quite simple! Just involved water, sugar and salt plus some flavouring. Not sure if I spelt it correctly - brining as in brine!!

[Plantaholic]

Never heard of it but they like their meat sweeter in the USA.

[aggie]

Would it not be like the supermarket chickens pumped up with water ? I wouldn't fancy it at all

[Daisy]

Aggie - no I don't think it would be like that - it would be adding flavour I think, and I think it would make the meat a little less 'watery' and perhaps more gamey.

Shem - my first thought was if it was sosmething that you could do a day or two in advance to make less work on The Day, I'd be all for it. I suppose it would act as a kind of preservative - that's what brining was used for in the olden days before freezers and fridges. Are you thinking of trying it, Shem?

[Bizzy Lizzy]

Salt beef is done this way and that is very nice. Also salt pork. My father used to salt his own meat at home by soaking in a brine solution although I have never heard of using brine on turkey. Could be fine though. Of course salted meat keeps longer too which was almost certainly the original reason for doing it.

[Shemadee]

From what I read it is mainly to make the turkey moist. Don't think I'll risk it this week but perhaps give it a try when the expectation of a great meal is a bit less! Some of the recipes were really intense with very strong flavours - not sure how you would please all the family with this.