brining a turducken?

has anyone else made a turducken from scratch before? i made one last year, which was pretty delicious, except for the dryness in the breast meat of the turkey, probably due to the long cooking time needed. i'm revamping the recipe this year and following some guidelines from fearnley-whittingstall (namely the butter, the foil, and the 6 hour cooking time:

anyway, i'm wondering if anyone has experience with brining the components of a turducken. do you brine the deboned birds, brine them before deboning, or something else?


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