I don't brine. I don't have a fridge big enough to do. I use a piece of cheesecloth soaked in wine and butter (my basting liquid). I keep the breast covered for a much of the cooking process (basting with more wine and butter regularly) and uncover for the last part. It keeps the breast from drying out and over cooking.
I was just reading Mark Bittman's recipe for braised turkey that I plan on trying for Christmas. I makes the valid point that thighs and legs work best if cooked low and slow. While breasts are best served if cooked quickly to prevent drying the meat out. He suggests braising four thighs over a few hours in a nice braising liquid.
the breast is laid over the works in the last 30 to 45 minutes. If you are willing to forgo the whole turkey thing, it sounds awesome.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
|