Waiting to cook or cooking immediately?

[mangled]

Okay, so the deed is done. Harriet the turkey is now cleaned and plucked.

My husband wants to brine her overnight where I think she's okay to cook right away. Thoughts? Brine solutions?


Thanks in advance-
Em

 

[Clay Valley Farmer]

Wait and brine if you want, letting the meat sit a day or two in the fridge will help with it cooking up nice and tender. Natural enzymes in the meat break down cologen crosslinks in tissue giving that nice flaky texture so the meat pulls apart and off the bones easily.

 

[KatyTheChickenLady]

let rest for a couple of days then brine for a day or two - that's how we do it with excellent results.