On 15-Jan-2008, Tutall wrote:

X-Received-Date: Tue, 15 Jan 2008 10:22:05 EST (nwrddc01.gnilink.net)



On Jan 15, 7:10*am, "JohnO" wrote:
So, could you tell how to do it right.

Step #1, and the most important of all....do not buy a turkey that is
sold
in a solution of liquid and sodium and all the rest.

The rest is hard to do wrong.

-John O

Yep, brining a brined Turkey is for the birds.

Bob, try brining a couple of chix, they are never pre-brined. Not that
I've ever seen anyway, but I don't shop at Sam's Club either, who
seems to be a prime culprit at selling water weight at meat prices.

Worst experience I've had is mushy meat from too much citrus + time.

What Tutal said. Hound's brine is the bomb, but it leans heavy on the fresh
citrus. Twenty-four hours in Hounds brine is good, but 48 is a bit of an
over-
kill. TFM's brine isn't quite as volatile and 48 hours makes a pretty good
chicken. In any case, thorough rinsing before cooking is a good idea. I
can't say as I've ever had a salty chicken. I've never brined turkey. I
don't
even like turkey.
--
Brick(Youth is wasted on young people)