Explain turkey brining to me like I'm an idiot.

[AlexCabot]

I keep reading about how amazing turkey is when it's brined but also lots of conflicting advice so hopefully I'm in the home of the experts!

I do brine chicken for frying but that's different so I'm a bit confused!

It'll be a turkey crown - BBC good food says that the meat can go mushy if it's brined overnight and I really don't want that!

I've seen Nigella's version but I don't want it spicy (because even the dog gets a Christmas dinner) and now I've completely overthought the whole thing.

So. A turkey crown, brined in a (brand new and clean!) bucket overnight on Christmas Eve?

Absolutely fine or recipe for disaster?

P.S I've never posted in the Christmas topic before but it my absolute favourite part of MN. I lurk even in July!

I think it over complicates things, particularly with a crown. Just cook it, don't overcook it. Turkey is only dry when it's overcooked and not rested properly.

Don't brine it. The key part to having moist turkey is to rest it. Leave it at least an hour after you've cooked it, sitting in it's pan, covered in lots of foil and I tend to throw a towel or tea towel over the top to keep it warm and steaming.

Turkey farmer’s daughter here- don’t brine it. Let it rest for as long as you cooked it and don’t overcook it, get a meat thermometer.

Interesting, thanks.

I do use a meat thermometer usually.