The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Brine for Turkey
Page 402
(1 review)
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Recipe Reviews
wester from Soesterberg, Utr
Together with Barbara Kafka's high-temperature roasting this made an amazing turkey - succulent meat, brown crispy skin, and very tasty throughout.
If you can find enough room in the fridge (or another sufficienly cool but not quite freezing place) for a week, and if you can start a week before roasting, you must try this with your next turkey.
We used a baby turkey (6 pounds) and brined it for 4 days.
The amount of brine given in the recipe is not enough to brine even such a small turkey, we needed three times that amount. Better to see it as a ratio.
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