Quote:
Originally Posted by Nancy1999  If you want a moist turkey, brine it and you can cook it lots of different ways. Brining it means soaking it in a saltwater solution. Old time cooks did this to remove impurities, but it also has the benefit of allowing the tissues to hold extra water, thus enabling the cooked turkey to taste moist. It doesn't taste salty, but there is no need to add extra salt to the bird. It has a wonderful flavor and it’s so moist. |
We inject ours. But I have never cooked a turkey in an oven. My husband usually deep fries it and the last 2 years we used an oiless fryer (infrared heat).