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Old 10-02-2004, 07:49 PM   #31
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Congrats Audeo, glad yours came out well! Here are my observations: When the timer went off, the skin did not appear as browned as I am used to, but I did the thermometer thing and both the thighs and the breasts were on target, so I took it out. Even though the skin was not particularly browned, it was pleasantly crisp. The interior meat was moist. Anyway, it was (unamiously) the moistest, best-tasting turkey that we have ever had - definitely worth the extra effort!
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Old 10-02-2004, 08:27 PM   #32
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Otter, great news! Tell me: did you rinse your bird also following brining? Or did you immediately begin drying?

Chez, I actually tried to get a job with the college review as a sophmore in undergrad school, but the editor ran screaming from the room following a very quick review of my admittedly verbose sampling. I interpreted that moment as a clear sign not to change majors to Journalism.
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Old 10-02-2004, 08:33 PM   #33
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Audeo, I rinsed the bird after brining because I was doing the 8 hour drying thing.
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Old 10-02-2004, 08:37 PM   #34
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PS: I would like to commend you on your ability to so quickly come to the point on your descriptions. Well done, my friend!!!

(I'm a little sleepy! How about you...???)
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Old 10-02-2004, 08:39 PM   #35
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Audeo, I'm glad to hear that I wasn't the only one to blow an editor into the cheap seats! I believed you should tell it like it was - she believed you should tell it pleasantly. Check your pm.
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Old 10-02-2004, 09:23 PM   #36
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Quote:
Originally Posted by Otter
Check your pm.
Why can't I ever remember to glance at the top of the page???

Thanks - on my way!

:oops:
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Old 10-03-2004, 01:38 AM   #37
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At this point in time, one could easily blame MJ for encouraging me to add this:



Just prior to roasting...
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Old 10-03-2004, 08:38 AM   #38
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Company coming today, so I took a bite this morning to be sure it hadn't gone weird over night. It still tasted great.
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Old 10-03-2004, 08:41 AM   #39
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After reading your other post about this, I went down to my fridge and did the same. Yep, still moist here, too.

This technique has made me a firm believer in brining!
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Old 10-03-2004, 09:02 AM   #40
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Wow this is great! success from both. Audeo, one of the things I love about brining is that if you do accidentally overcook the bird, no one will notice. It can be your little secret.

One note about rinsing the bird after brining. This is an unnecessary step IMO. It will not get rid of any bacteria. The only thing that will do that is heat. You can run the bird under Niagara falls and the bacteria will still remain. I think the only reason some people say to rinse after brining is to get rid of some of the salt on the skin.

Next you guys will have to try other meats. Give chicken a shot. Pork is a great candidate for brining as well. Look up Alton Browns pork chop brine recipe on foodtv.com. I tried it once was was very pleased with the results.

Congrats to both of you and to your lucky families who got to eat your projects :)
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