Last year we crocked a couple of game hens. This year we’re doing a bone-in turkey breast. I like to use the crock pot because it is so easy and it frees up the oven for cooking other things.
I’ve always wanted to try brining, and I’ve found a few delicious-seeming brined turkey breast recipes, but none of them include instructions or indications for anything other than roasting in the oven.
Are these two mutually exclusive practices?
The purpose of brining is to add moisture (and flavor) to roasted/grilled meat. But if you’re braising in a crock pot, there’s no need to brine as far as I can see.
I guess the only way to be sure is the Straight Dope Method. Try it and see.
It’s the enhanced flavor that I’m hoping for, and I can’t imagine turkey that is “too moist”, as long as it is cooked all the way through.
I may just have to give it a whirl…
Turkey is not a meat that really benefits from slow cooking, but you can give it a shot and see what happens. I would miss crispy turkey skin, though.