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Fall Turkey Hunting

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Josjor:
Brining of the wild birds is another great trick that increases the moisture content of the meat.

Get a cooler large enough to hold the cleaned bird plus two small bags of ice. 

Put the ice, still in their bags, on the bottom of the cooler. 

Put a heavey trash bag in the cooler.

Put the bird in the trash bag.

Mix 1 cup kosher salt and 1 cup good (not fake) maple syrup into 1 gallon of water until disolved.  Pour this into the bag with the bird.  Add more water until the bird is covered.

Put a lid on the cooler and keep in a cool place at least 12 hours before roasting the bird.  Before roasting remove the bird and use paper towels to remove any excess surface moisture.  Season and roast as usual.

This works well on pork loins, pork chops, and store bought chickens and turkeys.  Do it once and you will never NOT brine a these meats again.  It adds so much moisture the difference is night and day.  If you want the Mr. Wizard science of it all, go to youtube and search "Alton Brown Brining" to watch a video.

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