San Francisco Chronicle Classic: Brined Turkey

Brining poultry and pork hugely enhances the flavour but doesn’t make it excessively salty. It is particularly beneficial if you cannot find a free range organic bird. This recipe is based on a tried and tested recipe which has been published in the San Francisco Chronicle several times because of its popularity.

San Francisco Chronicle Classic: Brined Turkey
Sat, 11 Dec, 2010 - 16:52
Darina Allen

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