In article >,
Siobhan Perricone > wrote:
>On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote:
>
>I've never dried out my bird after brining it. I use Alton Brown's recipe
>for brining the turkey (you can find it at Foodtv.com).
>
>>point in finding this out at the last minute....Try and purchase your
>>chicken stock (for gravy) several days in advance as it vanishes off the
>>grocery store shelves fast at holiday time.
>
>You'll want the chicken or turkey stock because the juices from a brined
>bird are too salty for making gravy.

Yep, that was a Big Tip (along with putting a cup of water in the pan when
roasting it to encourage drippings, which are lesser in a brined bird).

I'm getting a 14-16# bird. The instructor showed us how to brine in
Reynolds cooking bags, which I need to go out and buy Real Soon Now.
Takes only one shelf in the fridge.

I am hoping my roasting pan is large enough.

thanks,

Charlotte


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