I wanted to reblog this post, mainly because I tried another “convenience” food item, Jennie-O Oven Ready™ Boneless/Skinless Turkey Breast. Not for us, sorry Jennie. I’ll stick to my tried and true method for our turkey choice, which we eat often.
In my X number of years in the kitchen, believe it or not, I have never brined anything. Well, let me say that I did once, unfortunately I brined a turkey that already had 8% salt solution enhancement, ACK! It was a Thanksgiving of side dishes only that year, so I never tried it again, until now.
All of the turkeys or parts thereof, that I have prepared I’ve just chucked into the oven and said a pray, oh please kitchen gods, let my meal be good this once? Recently, I have been buying Jenny-O turkey breast tenderloins that are already flavored. It took me till now to look at more than the calorie count. MAN!
So back to the basics.
I searched the `Net, looking for a brine recipe that I,
a) had all/most of the ingredients for, and
b) sounded tasty
I settled on my own twist…
View original post 356 more words