The only problem with trying a new brine is , will it come out ok, you go to the expense of getting a bird , you know youve got to do something to it otherwise its going to be bland and dry, but do you stick to tried and tested or let yer hair down and go for it, ive got a fresh bird this year, so will take abit of time to think over the brines suggested, i like the look of the last post Dave,s not to complicated there
would suggest knorr chicken stock cubes to add some extra flavour though.
i like to stuff my bird , the turkey that is, with good old sage and oinion with pork sausage meat, just tradition, loads of butter under and over the skin and of course homemade smoked streaky to cover the breast and thighs, not to much inside just an oinion and a few herbs, no garlic
I was thinking of cooking abit like i do me chickens , on a high heat , especially first off, wack the oven on full wack for half hour, then down to a low to mod oven, not that it really matters , its only the wife and me this christmas , we were invited to the neices , but she likes dry turkey and no brussells
gonna have to teach that young mother to be some cooking lessons
the wife will get piddled and we,ll end up with peas all over the place , spilt champane and so for , quite a laugh actually, quite funny seeing the wife rat arsed, me dressed as santa , the wife wants it to be our little christmas together so im not complaining:lol: Thanks guys Gaz