This is what brining is and why it makes meat so tender & juicy:

[thefoodsnob]

http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

Comments

[iposty]

awesome.. exactly what I was looking for.. I was thinking about marinating the turkey before hand, but this seems like the best solution and your other post got me thinking.. I just didn't have the instructions. So thank you!

In your expert opinion.. If I was to butcher the turkey Wednesday, brine it 8 hours, leave it to dry overnight in the fridge, I should be good to throw it in the oven thursday morning right?

I personally like to BBQ my turkey, but my wife likes the predictability of the oven (BBQ can fluctuate drastically based on external weather and temps.. but tastes SOOOOO good)

thoughts? am I missing anything?

[thefoodsnob]

I think your schedule sounds good. I've never worked with such a fresh turkey so I'm not sure if that would have an effect, but I doubt it.

Do turkeys that fresh have a slightly gamier taste?

Rachel

[iposty]

I don't think so.. I sure didn't notice it being gamier. Sure was a big bird.. we'll be having left overs for another week still..

thanks again for all the mentoring! I'll get it perfected. :)