Okay, I've heard a lot about brining a turkey. How it makes it so moist and full of flavor. I'm seriously considering doing this this Thanksgiving. Anyone else do this? Any good brine recipes?

By Kate on Friday, November 16, 2007 - 08:56 am:

http://thepioneerwomancooks.com/page/3

Adena, you're welcome.

Trust me....you will LOVE this site! Humorous, packed with step by step humorous, accurate photos, and if you explore, you'll find any kind of Thanksgiving recipe you could want....humorous Thanksgiving recipes! She sounds like an awesome cook, and did I mention she's humorous??

By Luvn29 on Friday, November 16, 2007 - 09:28 am:

Unfortunately, this is the first place I heard of this! Was it you who hooked me on this sinful woman with the Texas Sheet Cake??????

I have already tried several of her recipes since that fateful day, including that delicious cake!!! And thanks to you, and her, I have gone up 3 pants sizes! LOL! Well, maybe not three, but it sure feels like it when I so much as look at her recipes! LOL!

By Colette on Friday, November 16, 2007 - 09:29 am:

I thought about doing this, but decided to just buy one already brined, I already have tons to do the day before and I don't want to chance messing up the turkey.

By Colette on Friday, November 16, 2007 - 09:52 am:

and I just read because I thought it was odd that they show a butterball turkey in that link that is already injected with a solution, that you should never brine a turkey that is pre-basted so if you do this, it is somehting to be aware of.

Is it all right to use a pre-based turkey for brining?

No, a pre-basted or self-basted turkey is injected with broth, spices, seasoning, flavor enhancers, and it may contain some salt. The maximum added weight of approximately 3 percent solution before processing is included in the net weight on the label. The label must also include a statement identifying the name of all the ingredients in the solution. Using a pre-basted turkey could result in too much salt. If the turkey has absorbed too much salt— the salt will draw moisture out of the flesh defeating the whole purpose of brining and/or pre-basting. For brining, start with a fresh turkey or a completely thawed turkey that is not basted or self-basted.