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Has anyone brined and then done Maxs turkey?

Sun Devil BrettSun Devil Brett Posts: 440
edited 1:00AM in EggHead Forum
I've done Mad Maxs turkey four times, all with great success. I recently brined my first turkey breast and it was very good. I was wondering if I did both if I'd get a double whammy. Or do you think "if it ain't broke........" Thanks for any thoughts, Brett B)


  • I've always brined before Max's way. Always a good turkey.

    Good eggin'
  • Did you still get a crispy skin? I've only brined the once before and the breast was great but the skin didn't crisp up as much as I would have liked.
  • You need to plan ahead, but when the bird finishes brining, dry it with paper towels and put, uncovered, into the fridge for at least 6 hours...24 is better. This dries out the skin. Oil the skin well so it will "fry" in the Egg. This helps restore the crispness.
  • DavekatzDavekatz Posts: 763
    I Mad Max'd a kosher brined bird last year and it was excellent. You'll want to watch the amount of salt in your stock. Best gravy ever.

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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