Liberal Veteran
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Tue Nov-22-11 06:27 PM
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12 pound turkey: to brine or not to brine....that is the question. |
barb162
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Tue Nov-22-11 09:09 PM
Response to Original message |
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Edited on Tue Nov-22-11 09:20 PM by barb162
It just adds unnecessary salt.
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A HERETIC I AM
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Tue Nov-22-11 09:28 PM
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3. No actually, it doesn't. |
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Brining poultry or any meat for that matter, does not add a salty flavor, at least not to any noticeable degree. http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm
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nolabear
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Tue Nov-22-11 09:19 PM
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2. Brine. Definitely. It makes the bird juicy and flavorful. |
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Throw in orange juice, thyme, rosemary, rub with a good buttery cajun rub, and feel the turkey love.
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Kali
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Tue Nov-22-11 10:14 PM
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4. meh I tried last year or the year before |
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wasn't impressed
best way to get moist is to give up crispy skin and cook slow, low, and covered. Also REALLY helps to cook breast down.
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Lasher
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Wed Nov-23-11 05:38 AM
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5. I'm gonna just deep fry mine. |
meegbear
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Wed Nov-23-11 08:36 AM
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Amaril
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Wed Nov-23-11 10:52 AM
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Regardless of the size of the turkey, and I cook mine stuffed with sliced oranges. Trust me, you will never have a better turkey gravy than the one I make from the drippings that is every so slightly tinged with orange. :9
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OffWithTheirHeads
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Wed Nov-23-11 04:40 PM
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8. Brine! Brine everything, Turkey, chicken, pork roast, hell, even pork chops. |
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Sat May 04th 2024, 02:59 PM
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