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Date Posted: 20:09:14 12/27/02 Fri
Author: Mop
Author Host/IP: d141-221-138.home.cgocable.net / 24.141.221.138
Subject: Re: brine
In reply to: reg 's message, "Re: brine" on 11:41:26 12/27/02 Fri

Reg, I have a large stainless pot, 16 litre I think.
What I do is cut up a bunch of carrots, celery and onions, I put a few cups of water, a cup of sugar, a bay leaf and a cup of course salt in the pot.
I gently boil that mixture til the salt has dissolved, the sugar is no problem but the salt takes a bit.
The smell is incredible.
When the salt is dissolved, I dump in a bunch of ice to cool.
Then I put in the turkey and add enough fresh cold water to just cover the bird so a measurement of water is not always the same because the bird size is always different.
As long as you give the bird a good rinse and pat-dry after there is never any problem with a salty bird.

Like I said, for me I don`t think the brine does a TON for the flavor but the moisture is greater with the brined bird.

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