I hope it's not too early to talk about brining a turkey

[moveon]

Doing an early Christmas dinner this week. I have a turkey crown and was thinking of brining.

Everyone talks about Nigella's, are there any others? Is it really that salty?
After brining do I take out and wash or just dry off?

Other tips? Thanks.

I've made nigellas many times- not salty at all! It's very nice, though IMO a bit of a faff.

But I don't rave as many do. I've made other turkeys equally successfully tbh.

I've used a Martha Stewart brine in the past.
I think it makes a cheaper turkey much tastier.

i did it one year and it made no difference, but was a bit of a faff

I did nigellas a few years ago and thought it was the juiciest turkey I have ever done. You can't use the juices from cooking the meat because they are very salty. Give it a go and enjoy it!

I did it last year for Thanksgiving, it was ok, but not massively worth the effort, the leg I deep fried was though.
Saying that, I always brine when I'm making southern fried chicken

I brined a turkey ,just in salt water ,and it made a massive difference .

Friend says that a cool box is good size for brining .