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Originally Posted by Nephythys
Well- the urge to try this was too much- so I bought a bucket and brined my bird. Added onion, black pepper and garlic and tucked it away in the fridge.
It cooked beautiful brown- and was so juicy it nigh on fell apart under the knife. Went over very well-
Thanks for the tip- we will use it again.  |
YAY ! Another brining convert.
I'm glad you liked it - I used to produce roasts like the one in "Christmas Vacation" until I discovered brining
