Quote:
Originally Posted by Wormius
I started collecting all of the pickle juice left over from jars of pickles and use that as a brine for wings. Works really well.
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I've only ever used just plain salt brines. I must admit I was pretty nervous about leaving a turkey in cold water and salt overnight, but it worked out amazing. Not only was the taste way better, but it also vastly extended the window for cooking the turkey between cooked and dried out. I'll never not brine a turkey again.