[Leica] Brining Turkeys - for Douglas

[dennis.leicam6 at gmail.com (Dennis Kushner)]

An easier way to roast the bird. Recommend a fresh, not frozen turkey
around 12 lbs. Need more, do 2 birds. Coat skin with olive oil  to prevent
it from getting too crispy & stuff butter under the skin. Enjoy the video.

http://www.youtube.com/watch?v=foA0MGUbYH0




On Sun, Dec 1, 2013 at 10:48 PM, Jay Burleson <leica at jayburleson.com> 
wrote:

> Douglas,
> This is a reprinted version of the turkey recipe I found several years ago.
> Now no one in my family will cook another turkey - they insist that I do
> it...
> Read on, brining and no stuffing is the key to an awesome bird!
>
> http://lifehacker.com/5860136/this-is-how-you-should-cook-
> your-turkey-next-thursday-or-you-could-waste-hours-of-your-life
>
> Jay
>
> On 12/1/2013 1:03 PM, Douglas Barry wrote:
>
>> My mind finds it hard to take in the amount of travelling you do, Nathan!
>> Thanks to your pictures, I now know one thing I have to understand is
>> brining the turkey. Never seen it or heard about before, so will have to
>> look it up before Christmas which is the only time I get down and dirty
>> with a turkey.
>>
>> As a cooking ingenue, I feel I just might be able to stay the caterwaul
>> of advice of all the experienced female cooks that visit my wife where I'm
>> trotted out with the words "He's doing great, Christmas was very good last
>> year." Damn it, I don't want to be just very good, I want it to be great! 
>> I
>> might just be pining for brining....
>>
>>
>> Douglas
>>
>
>
> --
> Jay,
>
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