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Old 11-21-2012, 09:04 PM   #1
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Quick Question re: Brine Recipe

Hi There,
I'm setting up my first thanksgiving turkey brine. The recipe calls for four cups of ice to cool off the brine. Would I use the dry measure for this, or the liquid measuring cup?


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Old 11-21-2012, 10:19 PM   #2
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Either one. You don't need to be precise with ice.

She who dies with the most toys, wins.
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Old 11-22-2012, 06:03 AM   #3
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Hopefully you got it cooled off quickly since you don't have much time to brine if you are eating it today.

It's always best to brine and let the bird air dry overnight to avoid flabby skin.

Also many brines don't need to be heated. Only do that if you are using a flavoring agent that needs heat to release its flavor
Less is not more. More is more and more is fabulous.
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Old 11-23-2012, 07:22 AM   #4
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I use the KISS method. 1c k.salt, 1c surgar(usually brown), 1 gal water. When adding spices I heat up whole spices in a pan then put in water. Stir well and add salt/sugar slowly and it all disolves.
I only brine birds for about 6-8 hrs and I don't worry about skin as we just dont' eat it, probably cause I smoke the birds at a lower temp and suck at getting crisp skin.
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