On 5/8/2010 2:15 PM, Paul M. Cook wrote:
> > wrote in message
> ...
>>
>> It seems the latest fad in cooking shows
>> involves "brining the meat".
>>
>> Do you "brine" ? use "marinade" ?
>>
>> Which meats react best to brining ?
>>
>> What wouldn't you brine ? ( besides hamburger )
>>
>> ( I'm ready to try it out...... )
>
> I have had huge success brining turkeys. Some here say it's useless but it
> sure does taste good. I have also brined chickens with great success and I
> may brine some pork at some pointy. You just need plenty of aromatics in
> the brine, it is not just salt and water. I use Alton Brown's brine recipe
> for turkeys. For pork I will probably use more sage and for chicken I think
> rosemary would be a nice touch. Also when you brine you also use sugar
> which gives the result a nice rich brown and crisp skin.
>
> Paul
>
>
I would be one of the naysayers. I tried brining turkeys when the fad
was at its peak maybe 5 years ago (along with some friends) and just
don't care for the result. I could just buy some cheepo walmart turkey
lunch meat to get the same taste.

I roast the turkey breast side down which keeps the breast meat moist
and then flip it which gives a brown crispy skin.