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Brining birds (again)

Sandra_'s picture

I'm going to brine the Christmas turkey in a bath of star anise, chinese 5 spice mix, and tarragon. Can anybody suggest a really sumptuous stuffing to go with the beast? I'm thinking of a spinach/apricot/prune/pine nut mix. Will the turkey be too salty to cook it stuffed? If so, I can cook the stuffing separately (though I've never been able to see the point of that, personally.) And will the drippings be too salty to yield a really nice gravy? I've done brined turkey before, and agree tht this is the absolute best way, but I've only done it unstuffed, and without making the gravy.