On this edition of a Food Friday, we feature a new regular chef, Stu Gonsuron.  He shared his background with us and talked about his nearly 20 years in the food industry.  He joined us on the Afternoon Drive Home to share some wisdom on using brine to make meat work better.  Gonsuron talked about how he experimented with the process on some chicken and how much better it made the food.  As we talked about how you can do this, the topic of the Thanksgiving turkey came up and Gonsuron had one tip to remember,

Brine turkey would work very, very well, although let me say this, though.  Do not brine the turkey if you will be frying it.  Because you will not be happy with the results.

He also mentioned that the turkey would likely take 18 hours before you could roast it.  Gonsuron said that the best formula he has used for a brine is 1 quart of water, 1/4 cup of Kosher Salt and 1/4 cup of sugar.  He also mentioned that the meat will be heavier, but it will also be more tasty.

Check out the entire conversation with Stu Gonsuron below and feel free to check out his blog site.