Turkey Crown - need to brine?
Posted: 20 Dec 2010, 18:26
I am spending Christmas Day with friends, so am not doing an all-out Christmas Dinner this year. However, I do like to have a bit of Turkey in the house, so I've had my eye open for a Turkey Crown. I managed to pick up one today, which was marked down, as its sell by date was 24 Dec. As I am planning to cook it on Thursday or Friday, for cold cuts, this was not a problem.
I may end up just slamming it in the oven, but I wouldn't mind trying to smoking it. Since it is a crown - i.e. only breast meat - is there any real need to brine it? My general understanding is that brining the turkey helps keep the breast moist while taking the whole bird to the right temperature for the legs and thighs. As I don't have any dark meat to worry about, I wondered if I could dispense with brining.
I may end up just slamming it in the oven, but I wouldn't mind trying to smoking it. Since it is a crown - i.e. only breast meat - is there any real need to brine it? My general understanding is that brining the turkey helps keep the breast moist while taking the whole bird to the right temperature for the legs and thighs. As I don't have any dark meat to worry about, I wondered if I could dispense with brining.