Found 22nd Dec 2014
Thinking of brining the turkey do any of you do it and is it worth it?

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I do. I really think it makes a difference. The turkey meat is more succulent, flavoursome and moist.

The only issue is getting a containers large enough to submerge a whole turkey!

Really good article here on how to do it as well as the cons...…tml

I did it to a chicken once, following Heston Blumenthal's method. It was the tastiest chicken I've ever had. My turkey is so large this year I think I'd need to do it in the bath tub, so it won't happen, but definitely recommend it for a chicken.

I use Nigella Lawsons one really does taste better. And get a meat probe and stop about 4-5oC below meat temperature. In past it has cooked to temperature about an hr shorter than calculated
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