A brined turkey is a sure fire way to keep you're turkey moist but they are alot of extra work to make and most think they are too salty so here is my quick tips for this!
Get a KOSHER turkey they are a lil more expensive but all the work is done for you.
For those die hards out there who just live for the extra work my tip is watch the salt you put in you're brine use a kosher salt if you have it on hand. Always use root vegetables (celery, carrots, onions etc) that way you won't have to use a stock that includes salt, it's healthier if you make you're own with water, salt, vinegar, fresh herbs like rosemary and thyme whatever you're family likes, and you're root veggies ( I even throw in some EVOO). This way by taking out the use of a stock you control the content of you're brine and cut out the salt and unneed fillers put into stocks. If you need to get the stock get low sodium or salt free swanson carries these.
One last tip in most cases a brine done for a few hours is better than overnight can take away the salty aspect of a brine.
To keep it extra moist roast the turkey it in a reynolds oven bag you won't believe the flavor it holds in!
Hope you enjoy! GOBBLE GOBBLE
My Son Nicholas!
