Brining a turkey?

Oh for an edit facility!

I have been afraid to do that as I thought putting salt on meat made it tough. Do you think it is anything to do with the chlorination they do.?
At the moment most lettuce has been withdrawn from sale in USA to do with contaminated water.

I think that Nigella recommended soaking the turkey in a bucket, it may have been in brine, can't remember.

pigs in blankets, allow 1 chipolata and a small rasher of bacon per person They obviously are not inviting my DGC to Christmas dinner!
and what about leftovers?

www.nigella.com/recipes/spiced-and-superjuicy-roast-turkey
I saw her doing it on tv one year but have never tried it.

I’ve used that method for the last five or six years and I’m told by the family it’s the best moistest turkey they’ve ever eaten. Last year one of my DiL family who dislikes turkey but has one slice every year just because it’s tradition ate platefuls and got on everyone’s nerves by saying “this is really lovely”. If your using nigella’s recipe then you really have to keep your nerve during cooking because she advocates cooking it very very quickly. I find it a bit unnerving. The only problem I have is I’m reluctant to make gravy or stock because of the salt from brining. I’d appreciate others advice about that if anyone knows. The other problem is I’m now expected to cook the turkey every year. I’m trying to think of an excuse to get out of it this year but that a problem for another thread

I have no idea but the best turkey I have ever had in my life was in Texas one Thanksgiving. It was deep fried in next to no time. Delicious.

I always brine a chicken in sugar and salt ( I don’t do turkey dinner any more), and I’m always pleased with the result. I imagine it would work with a turkey also.

Many thanks for the replies, much appreciated.

morethan2, so you mean the actual spiced etc version, or something else?

(Sorry if I'm being dim )

phoenix it’s the spice one. It’s not as complicated in RL as it looks on the page. I’m not sure all those spices are really needed, I think it the brining that keeps the flesh moist and soft. Year before last I had to take it in the car to my sons. It was covered in foil, lots of towels wrapped round it then placed in a cardboard box for over an hour and it was better than ever. That made me wonder if its resting the bird that’s the trick. I realise I’ve just made a easy question more complicated...sorry

Thanks, morethan although taking my turkey for a trundle around the highways and byways might be a step too far!

Now need to get up the courage to try it, after last year's disaster (see OP) I swore that it was back to Delia.

If your using nigella’s recipe then you really have to keep your nerve during cooking because she advocates cooking it very very quickly

So don't stuff it!!

in fact, don't stuff it anyway, unless you just shove a few flavourings in the cavity.

in fact, don't stuff it anyway, unless you use a few flavourings in the cavity.

that didn't post so I posted again

Stuffing? That’s not in the recipe so I cook the stuffing separately

No, I know, I was just saying - some people may stuff it anyway but if it's being cooked quickly that isn't a good idea.

oh dear, just thought I was helping

Oh I didn’t think you were criticising me Jamilma I just thought you were warning me ,but your right to advise others I don’t want food poisoning on my conscious. Goes to show how the written word can be misconstrued. ?