Brining a turkey tonight

[The GMan]

Just about to stick the turkey crown I bought from my butcher in some brine I've just made up for 24 hours.

2 litres of water, salt, sugar, lots of mixed herbs, onion, garlic, cinnamon and coriander seeds. Going to top off with a bit of apple juice too.

Hope it works as never done it before so I will report in when I taste it.

Got a fore-rib for Christmas Day to if this doesn't turn out well.

[Pferdestarke]

Let us know. I doubt there's enough time in 24 hours to impart much flavour from the aromats but it should help texture and succulence.

[The GMan]

The turkey turned out great and is how I will be cooking it for Christmas in the future I reckon.

It really took in some flavour, which my guest commented on too and was still moist as well.

Really pleased with the result even if you do have to prepare 24 hours before hand.

However I fked up the the Fore-rib and over cooked it, it was still nice just not pink enough.

[Pferdestarke]

I'm pleased it turned out well.