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| Brining? | |
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| Tweet Topic Started: Nov 23 2011, 05:07 AM (534 Views) | |
| apple | Nov 23 2011, 07:15 PM Post #26 |
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one of the angels
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zactly |
| it behooves me to behold | |
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| Mikhailoh | Nov 23 2011, 09:04 PM Post #27 |
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If you want trouble, find yourself a redhead
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Just pulled mine out of the brine after 12+hours. Should be perfect. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| ivorythumper | Nov 23 2011, 11:19 PM Post #28 |
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I am so adjective that I verb nouns!
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Going to be about 36 hours for our bird. BTW, does your brined bird cook more quickly? We have a 13 pounder this year -- should be 2-1/2 to 3 hours by the recipe. |
| The dogma lives loudly within me. | |
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| jon-nyc | Nov 24 2011, 02:32 AM Post #29 |
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Cheers
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Got the turkey in the brine at 4:30. It'll have a good 10 hours in it. |
| In my defense, I was left unsupervised. | |
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| apple | Nov 25 2011, 04:56 AM Post #30 |
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one of the angels
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my bro soaked his for four days and cooked it in one of those clear bags. It was perfect but i could not taste any brining ingredients. |
| it behooves me to behold | |
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| Mikhailoh | Nov 25 2011, 05:59 AM Post #31 |
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If you want trouble, find yourself a redhead
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Mine was the tenderest, juiciest turkey I ever had. Delicious. A little saltier than I would have liked, but I use very little salt . Everyone else said it was perfect. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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4:22 PM Jul 10