Quote:
Originally Posted by Twistys Tim
And I promise you -- I will. I have some friends coming round on the 16th, and I am going to do a capon on the Q. I will soak it in the brine over night, as you have instructed, and cannot wait to taste it. I know it is a piss poor excuse, but I just didn't have time to do the brine soak this weekend  |
Do pre taste any gravy you make from a brined bird though before adding additional salt. Often it has plenty.