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Date Posted: 09:28:27 12/24/02 Tue
Author: Mop
Author Host/IP: d141-221-138.home.cgocable.net / 24.141.221.138
Subject: Re: brine
In reply to: reg 's message, "brine" on 10:40:31 12/23/02 Mon

Eversince I started brining turkeys a couple of years ago I do it with all my turkeys.
I don`t find it to do a huge deal for flavor but it sure does change the moisture level and the texture as well as make the bird a hell of a lot more forgiving during cooking.

I actually use the ice to cool down the water that I just boiled to mix the salt/sugar mixture.

I take a cup of each along with 3 or 4 cups of water, boil to meld, then dump in a bunch of ice to cool and then fill the pot so it covers the bird, then I dump a little more ice on top just to keep it super cold.

I`ll be doing up a batch of brine today for tomorrows party.
I cook the bird indirect with absolutly no smoke within a well established fire at 350º and no matter the size, it never seems to take any longer than 2.5 to 3.5 hours to get the breast to 165º.
Quite often I`ll wrap the leg and wing tips to avoid over crisping or burning.

The biggest diff I have found between a brined and a non brined bird is when you have turkey sandwiches the next day.
The meat is as moist as when you carved it the day before.
A little mayo, salt and a heaping load of fresh pepper makes for a mighty tasty sandwich, that and a hot bowl of soup....doesn`t get much better.......except for the load of Jack Daniel's I`m going to get into tonight.......


Mop

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