On Jan 15, 7:10*am, "JohnO" wrote:
So, could you tell how to do it right.

Step #1, and the most important of all....do not buy a turkey that is sold
in a solution of liquid and sodium and all the rest.

The rest is hard to do wrong.

-John O

Yep, brining a brined Turkey is for the birds.

Bob, try brining a couple of chix, they are never pre-brined. Not that
I've ever seen anyway, but I don't shop at Sam's Club either, who
seems to be a prime culprit at selling water weight at meat prices.

Worst experience I've had is mushy meat from too much citrus + time.