I've been able to find them at grocery stores wherever I've lived. They really make a huge difference on taste and even cut down on cooking time.
I've never brined. I think that a properly cooked bird is really tasty. If you do brine, you'll have to let me know how it goes.
This is what I do do though. I mix olive oil, lemon, garlic, dijon and whatever other herbs and spices I fancy at the moment. With a dry bird, I brush the mixture all over the inside (if not stuffed) and outside of the bird. The oil helps the skin crisp up a bit and the flavor penetrates the white meat pretty well.
One thing I'm playing with trying on my next bird is cooking it upside down. It won't look as good, but it is supposed to make the breast meat even tastier.
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timeasmymeasure
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Date: 2010-12-10 04:50 pm (UTC)I've never brined. I think that a properly cooked bird is really tasty. If you do brine, you'll have to let me know how it goes.
This is what I do do though. I mix olive oil, lemon, garlic, dijon and whatever other herbs and spices I fancy at the moment. With a dry bird, I brush the mixture all over the inside (if not stuffed) and outside of the bird. The oil helps the skin crisp up a bit and the flavor penetrates the white meat pretty well.
One thing I'm playing with trying on my next bird is cooking it upside down. It won't look as good, but it is supposed to make the breast meat even tastier.