I picked up this organic, fresh-killed turkey at Cromer's
(3500 Noyac Road, 725-9004) this morning, and my
husband brined it, placing it in a cooler where he had
already dissolved 4 cups of kosher salt in 4 gallons of
water. He threw in a few ice cubes to keep it cold and
closed the lid. It will sit in salt water for 6 hours,
becoming well-seasoned and able to hold onto its
juices in the oven. This really improves the taste and
texture of your fresh-killed turkey (if you are making a
frozen turkey it has probably already been injected with
salt; if you are making a kosher turkey, it's already been
brined) and there's still time!
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Last Minute Turkey Tip from Sag Harbor Days
Lauren Chattman, author, cook and blogger shares her tip about brining your turkey.