Brining and a ? to those who have......

[Mel-icious]

Question for anyone out there who has brined a turkey, or anything for that matter. I am looking through my T-day list of recipes and deciding on what to make, yeah I plan early so I can slowly stock up on what I'll need, anywho...........

Every year I brine a turkey and my BIL deep fries one. This year, I was looking around the web for something new and different, I came across a Tyler Florence recipe that I would love to try, it has maple syrup, smoked bacon, and sage in the recipe. My question is, do you think brining, and wrapping the breast in bacon would be wayyyy to salty? What if I cut back on the salt in the brine? I love how juicy a brined turkey is, but I really like the sound of the maple/bacon/sage one Tyler has out. Any opinions? :lick:

[Sydneyp]

Maybe get a low sodium bacon?

I think it would be fine, depending how much the bacon leaks into the turkey.

I like a brined turkey too, and never will eat another that hasn't done it's turn in the salt bath.

[Mel-icious]

Thanks Syd.

I was thinking maybe if I cut back on the salt or used low sodium bacon it may work. I'm not sure how much salt the bacon would impart, that is my problem. T is telling my why change it, that past few years of have been brining my turkey is great, but this recipe is calling my name........maple syrup, sage, bacon. :drool: And anything I have ever made with Tyler Florence comes out awesome. I just don't want to not brine the turkey.

Maybe I should test it out on a chicken. :idea:

[bjlong1]

i was just about to say... maybe you could test it on something like a chicken.

I brine my turkeys too and they are always so wonderful. Hmmm, i think if you cut back on the salt in the brine and used the lower sodium bacon... that might just work.

Let us know how it turns out.