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Old 06-26-2005, 08:01 PM   #11
 
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A lot of people like brined meat ... it's just not something I care for.

I went back and took a look at your recipe. Are those amounts correct? The usual ratio is 1 cup salt to 1 gallon water. And why so much sugar (honey & maple syrup)? Sorry, but that made me gag.
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Old 06-26-2005, 10:20 PM   #12
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Quote:
Originally Posted by HanArt
A lot of people like brined meat ... it's just not something I care for.

I went back and took a look at your recipe. Are those amounts correct? The usual ratio is 1 cup salt to 1 gallon water. And why so much sugar (honey & maple syrup)? Sorry, but that made me gag.

Talk to Wolfgang Puck to see if the measurements are 'correct'. It's his recipe.


It didn't make me gag, nor did it make any of the folks that ate it gag.


Don't like the looks of it? Don't make it. It's pretty simple. No one's forcing you to... ;)
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Old 06-26-2005, 11:07 PM   #13
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Thanks for posting your recipe, nytxn. It is great that you made a turkey. I have never cooked one before because I have not been brave enough. Kudos to you!!

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Old 06-26-2005, 11:23 PM   #14
 
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Quote:
Originally Posted by nytxn


Don't like the looks of it? Don't make it. It's pretty simple. No one's forcing you to... ;)
Just sharing an observation ... 64 oz. of water, 48 oz. of honey & maple syrup, and 2 pounds of salt sounds extremely sweet and salty ... I don't care who came up with the recipe.
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Old 06-27-2005, 10:50 AM   #15
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It's not two pounds of salt. It's one.
Quote:
1 pound kosher salt
Kosher salt is 'less salty' than table salt.


I didn't post this to have an argument....


lol

Take your complaints to Wolfgang.
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Old 06-27-2005, 10:59 AM   #16
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Quote:
Originally Posted by nytxn
...Kosher salt is 'less salty' than table salt...
Actually, a pound of kosher salt is exactly as salty as a pound of table salt - not more salty or less salty.

Only when measuring salt by volume (tablespoon, cup, etc.) can you expect a difference in saltiness. That's because the coarser grains of the kosher salt don't pack together as tightly as the fine grains of table salt. As a result, there are more air spaces between the grains in a tablespoon or cup of coarse grained kosher salt than there are in an equal volume of table salt. Since air is less salty than salt...
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Old 06-27-2005, 11:48 AM   #17
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We love brined and roasted turkey. You wash the turkey off and pat it dry before you roast it...it doesn't taste salty at all. The salt seals in the meat juices.

Here's the recipe we use...it's very similar to yours, nytxn.

Honey Brined Smoked Turkey
Recipe courtesy Alton Brown, 2004

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 13 minutes
Cook Time: 4 hours
Yield: 10 to 12 servings
User Rating: 5 Stars

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Combine the hot water and the salt in a 54-quart cooler. Stir until the
salt dissolves. Stir in the vegetable broth and the honey. Add the ice
and stir. Place the turkey in the brine, breast side up, and cover with
cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird
thoroughly with the vegetable oil.

Heat the grill to 400 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke
bomb. Place a cup of hickory wood chips in the center of the foil and
gather up the edges, making a small pouch. Leave the pouch open at the
top. Set this directly on the charcoal or on the metal bar over the gas
flame. Set the turkey over indirect heat, insert a probe thermometer
into the thickest part of the breast meat, and set the alarm for 160
degrees F. Close the lid and cook for 1 hour.

After 1 hour check the bird; if the skin is golden brown, cover with
aluminum foil and continue cooking. Also, after 1 hour, replace wood
chips with second cup.

Once the bird reaches 160 degrees F, remove from grill, cover with
aluminum foil, and allow to rest for 1 hour. Carve and serve.
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Old 06-27-2005, 11:57 AM   #18
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I guess I won't be posting any more recipes.


I didn't realize that when you posted a recipe you got jumped on. lol
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Old 06-27-2005, 12:21 PM   #19
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I think you should continue to post recipes you like and want to share.

You shouldn't be put off by other people wanting to discuss differences in your recipes in comparison to theirs or even with some disagreement. This is a discussion group. We discuss stuff.

So please continue to participate.
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Old 06-27-2005, 01:25 PM   #20
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Yep, keep posting recipes. Just remember, people will disagree from time to time.

Not all recipes are good( no matter what chef they came from) and everyone will not like all recipes no matter how good they may or may not be.

Not all recipes are right/correct and need to be tweaked sometimes.

We learn all sorts of things here, but not without discussion.
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