Thanks for the previous responses, much appreciated.
Now, having checked various sites and recipes, many say that some turkeys should NOT be brined!
My supermarket frozen one is supposedly ready basted.
So, if I shouldn't actually brine it, might it still benefit from a bit of a soaking with a few odds and ends (peppercorns, veg stock, herbs etc) thrown in?
Thank you in advance, and sorry for the lack of smileys, didn't seem to work!
My gut tell me it’s best not to brine a ready basted turkey. Would it affect the butter. You wouldn’t want a rancid bird. I’ve only ever used an un basted turkey. I hope someone will come along with a more definitive answer.Soop's welcoming and supportive kitchen for kindly folk...
They don’t help themselves do they?
Does anyone have a recipe for boiled fruit cake, using almond 'flour', please?
