[Sca-cooks] Thanksgiving SCA style

[Lawrence Bayne]

Do yourself a favour. After brining your bird, stand
it up in the frige over night to allow any excess
brine to come out. This way the bird will roast rather
than steam. I have been brining our holiday turkeys
this way for 5 years now without a single one that was
dry or tasteless. The meat is exceptionally tender,
moist and flavourful.
BB
Lothar

> Not sure what we're going to do for side dishes, but
> we are planning to 
> brine a turkey...never done it before, so it'll be
> an experiment.  We 
> got the recipe from the Alton Brown Food TV show.  


		
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