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Old 11-26-2011, 10:40 AM   #11
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Quote:
Originally Posted by Kayelle View Post
Jenny, that's a typo right?

Gack, yes! That would be a paste!

It's a cup of kosher to a GALLON of water.

Thanks for pointing that out!
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Old 11-28-2011, 02:17 PM   #12
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My "dry brine" was a huge success. I rubbed the turkey down with salt last Sunday, and the night before thanksgiving I took it out of its bag and put it in the fridge uncovered. This dried out the skin and made it nice and crispy when cooking. The meat was moist, flavorful and not salty - as good as any brine, without the bucket, and I didn't have to rinse. It's my new favorite thing.
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Old 11-29-2011, 08:51 PM   #13
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Quote:
Originally Posted by Effington View Post
My "dry brine" was a huge success. I rubbed the turkey down with salt last Sunday, and the night before thanksgiving I took it out of its bag and put it in the fridge uncovered. This dried out the skin and made it nice and crispy when cooking. The meat was moist, flavorful and not salty - as good as any brine, without the bucket, and I didn't have to rinse. It's my new favorite thing.
I'm going to try this tonight as we have an extra supermarket turkey that was given to us frozen last week, now thawed, sitting in the fridge.

The drying out the skin in the fridge works. I did that last week with our T-giving turkey.


EDIT: Perhaps I should not brine the turkey after all as it is not fresh and has been injected with a salt solution like most all frozen birds.
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