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Old 10-03-2004, 09:10 AM   #41
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As has said and observed on other threads, it's what's on the inside that counts!

Sounds (and looks -bravo) like both intrepid contestants fared well.

Finally caught up on all the posts but am now being called to breakfast (bacon and biscuits). Back in a few.
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Old 10-03-2004, 09:17 AM   #42
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Thanks, GB! To tell you the truth, I wasn't concerned about bacteria when I rinsed the bird. I knew I had limited that as much as possible with maintaining chilled ingredients and doing my best to limit exposure to warming. (I guarantee all bacteria was killed as I inadvertently tried to cremate the darned thing!) My worry, hence the rinse, was the fear of the unknown. Would soaking a "3% brine injected" commercial turkey in that much salt would create a salt block, instead of a turkey with balanced seasoning?

Now having done it once, I feel a lot more confident. Next time, I'll brine longer (6-8 hours), take your advice and skip the rinse, and keep a much closer eye on the thermometer after the first hour.

(Already have AB's chop recipe printed out!)

Thank you sincerely, GB, for your comments and suggestions!
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Old 10-03-2004, 09:22 AM   #43
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now who's the overachiever???
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Old 10-03-2004, 09:29 AM   #44
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Old 10-03-2004, 04:09 PM   #45
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Audeo, did you make gravy out of the contents in the bottom of the pan? I did (today) and it was saltier than I would have liked.
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Old 10-03-2004, 11:01 PM   #46
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I did, Otter. I deglazed the roasting pan with a good bit of boiling water and ended up using only about two-thirds of these juices to make a gravy, which was diluted further. I added some cream, as well. But the gravy was good. Really rich.
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Old 10-04-2004, 08:57 AM   #47
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I tasted the mirepoix, and there seemed to be some decent flavor left, so I put it in the blender and used it with the liquid drippings. I think that might have been the problem - don't usually do that.
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Old 10-04-2004, 05:56 PM   #48
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BRINED TURKEY! YUM!

I am a great believer in brining poultry and pork.

After brining the "Cooks Illustrated" method (salt only) and the Alton Brown method (sugar and flavoring agents, too) I am also a great believer that brine needs both salt and sugar as well as a believer that brine is a great way to flavor the meat.

I always add soy sauce to my brine as well as salt. It's the UMAMI thing you know? Brings out the savory flavor. UMAMI:http://www.winespectator.com/Wine/Ma...7,1802,00.html

Also, I have found pan drippings to be salty, as they concentrate as the turkey roasts. But adding them to unsalted giblet broth makes terrific gravy.
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Old 10-04-2004, 06:22 PM   #49
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jennyema, unfortuately I never have giblet broth - my dog Bridget has dibs on the (unbrined, of course) giblets! Next time I think I will try it first without adding the pureed mirepoix. If still salty, I will thin it with unsalted chicken broth to dilute the saltiness, and then add a roux to thicken it again and see if that works.
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Old 10-04-2004, 10:39 PM   #50
 
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Ok! You guys have me convinced! My next turkey will indeed be brined!

Good job Audeo and Otter!
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