I learned about brining from this forum last year and I have not done it since then just because I am so busy and I travel every week. However, I decided I would brine my turkey again this week and purchased a wonderful turkey brine mix from Williams-Sonoma. I boiled the contents for the brine had cleaned my turkey and was ready to complete the process when it dawned on me that I bought a frozen ButterBall Turkey as opposed to a fresh one and I vaguely remembered in my teachings from the forum that a fresh turkey was required for brining. I quickly called the ButterBall Hotline, which was great by the way, and she told me the frozen ButterBalls are already injected, brined in a way and not to brine a frozen one because it would be too salty. Thank goodness I did not make that snaffu. My saving grace was I had also bought some of the Herbs de Provence, so I went to plan B and used that seasoning and it was wonderful. I placed the turkey breast side down in a 425 degree oven for 30 minutes and then turned it breast up and lowered the temp to 325 degrees basting with butter to start then the pan juices afterwards. I also use an electronic temp monitor for the first time which was wonderful. This was one of the most beautiful and tasty turkey's I have ever done. We also fried one which was fantastic as well. They both went with very little leftovers.
I am trying to convince my family to forgo the turkey for Christmas this year because I want to do a Standing Rib Roast and a Ham, but they have not relinquished the turkey yet.
Pam
I am trying to convince my family to forgo the turkey for Christmas this year because I want to do a Standing Rib Roast and a Ham, but they have not relinquished the turkey yet.
Pam