I posted a link earlier to the Bay & Lemon Brined Turkey that I’ll be doing this year for Thanksgiving — more and more turkey chefs are swearing by the brining process lately, for good reason. The juiciness and flavor that brining infuses into the bird is too good to pass up!
Brining, courtesy of epicurious:
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March 14th, 2008 at 5:03 pm
I never tried to brine any kind of poultry before but I hear it is becoming more popular.
Have you heard of “deep fried turkey” during Thanksgiving time? Supposedly its picking up popularity on the mainland.
April 24th, 2008 at 1:51 pm
Hi Jacob,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that the Foodbuzz team loves reading your posts and would be very excited to have you become a part of our blogging community. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
September 18th, 2008 at 7:46 am
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May 29th, 2009 at 9:24 pm
Good article, Thanks. my name Philip.
April 27th, 2010 at 8:36 pm
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June 10th, 2010 at 9:43 pm
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