Brining is only the first step. After they are brined, do you plan to roast them or fry them? I've personally only ever roasted a brined turkey, an entire family might need a different preparation method.
Brining is only the first step. After they are brined, do you plan to roast them or fry them? I've personally only ever roasted a brined turkey, an entire family might need a different preparation method.
You have to have the correct perspective. Brining an entire family usually means that it's a catered event. Therefore, some will get fried, others roasted and of course there ones to be served tar-tar and for sushi. Because the brining process adds so much salt you will need something to counteract it - we of course recommend a piquant lemon and tequila sauce to deal with that little problem.
Don't be afraid to eat the skin, especially if you are deepfrying. The brining does a good job of adding the flavour and the deepfrying renders any of the fat making for some very tasty bites.
I could go on, but this is a family forum so I shan't.
Brings a whole new meaning to being toasted in Negril doesn't it?
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