Need a fast answer on a brining question...

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Otter

Sous Chef
Joined
Sep 1, 2004
Messages
973
Location
USA,Minnesota
I need a fast answer on a brining question - I posted here because this forum gets the most traffic. Audeo and I exchanged many emails on our brining project and it slipped past me that she has a basted turkey. Cook's Illustrated article says not to brine a basted turkey because there is a substantial amount of salt in the basting solution. Has anyone brined a basted turkey? If so, what were the results. Thanks.
 

Audeo

Head Chef
Joined
Sep 1, 2004
Messages
1,871
Location
USA,Texas
Otter, you are so thoughtful! Thank you!

This is precisely why I have reduced the salt in my brine. Did quite a bit of research on this one, and read that most turkeys are self-basted (an oxymoron, to me) and "organic" turkeys are very hard to find "in the city." Indeed-I called every market around to no avail.

I'm hoping for palatable results here....
 

Otter

Sous Chef
Joined
Sep 1, 2004
Messages
973
Location
USA,Minnesota
Audeo, check your pm area. I posted the salt percentages from the CI article. I also updated the turkey/chicken post - it's been quite an experience so far! :roll:
 
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