Kent wrote:
> > wrote in message
> ...
>
>> snip
>>
>>
>>> I brine as close to 34F as possible in the refrigerator. This is my
>>> standard, and this hereby updates and replaces anything regarding brining
>>> temperature I have posted to any newsgroup in the past.
>>>
>>> Kent
>>>
>> I have a 10 inch cock. This updates and replaces anything regarding
>> the sex I have had over the last 35 years.
>>
>> See how stupid that sounds?
>>
>> Gene
>>
>> The USDA reference you refer to regarding temperature is about water
>> surrounding the turkey while it thaws. It doesn't take into consideration
>> the salinity nor other component[s] of the brining solution. Raising the
>> saline has a bacteriostatic effect.
>>
>
>
>
>
Where did you learn to quote? You don't do that well either.