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Old 11-25-2009, 09:49 PM   #1
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Brining the turkey (salt ratios)

Hello,

I have a 17.5lb turkey and have added 1 cup of sea salt to 2 gallons of water, broth and seasonings. I'm concerned that 1 cup of salt will over power the taste of the bird. Am I worried about nothing or is this a possibility? Happy Thanksgiving everyone!

Thanks

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Old 11-25-2009, 09:52 PM   #2
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Yikes, thats a lot of salt, you need to put some sugar in there too. I'd dump out about 4 cups of that solution and then put in 4 cups of water that you dissolve about 1/2 cup of sugar in. Good luck! Hope it turns out well for you.
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Old 11-25-2009, 10:11 PM   #3
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That's the amount I use from the Good Eats brine recipe.

1 cup of salt
1/2 C brown sugar
1 gallon of vegetable broth and
1 gallon of water
Allspice berries
peppercorns
Candied Ginger

Brine overnight and rinse the turkey inside and out. Pat dry and roast.
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Old 11-25-2009, 10:14 PM   #4
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Are gallons different in the US and the Canadian measurements Andy?
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Old 11-25-2009, 10:15 PM   #5
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I don't know. Why is that relevant?
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Old 11-25-2009, 10:17 PM   #6
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I think in liters not gallons but I thought that gallons were about 2 liters each. My recipe is 1/4 cup each of salt and sugar per 3 liters. I was trying to scale in my head, so I think I might have oopsed in my calculations. I'll go Google. (Should have done that first perhaps!)
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Old 11-25-2009, 10:23 PM   #7
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A gallon is 4 quarts (3.8 liters?)
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Old 11-25-2009, 10:32 PM   #8
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I think that is right. So I use roughly 1/2 the amounts you use.
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Old 11-25-2009, 10:33 PM   #9
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Right Andy, I'm using the Good Eats brine recipe as well. It just seemed to be an awful lot of salt.
Alix, a gallon is quite a bit more than a liter.

So I guess the consensus is I'm alright?
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Old 11-25-2009, 10:34 PM   #10
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I have been using this recipe for years. Saltiness is never a problem. Have a Happy Thanksgiving!
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