Quote:
Originally posted by Rondinone
consider using a brine. It will flavor the bird, and retain some moisture with the salt. Alton Brown has a nice recipe, it's easy to find on google.
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Absolutely brining is the only way to go. Poke the bird all over with a fork. Stick it in a pail. Let it sit for a few hours in a mixture of water and salt (two tablespoons salt for each quart of water) and crushed garlic, rosemary, peppercorns and any other herbs you like. A few old orange or lemon rinds are also nice.
If it can stand overnight - so much the better - but 2 or 3 hours will suffice. The brine will make the meat moist. Difference like day and night.