On 11/19/2016 8:16 PM, Sqwertz wrote:
> On 11/19/2016 7:10 PM, dsi1 wrote:
>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>>> If you have a 13-18lb Turkey, it needs to be in the fridge now.
>>> If it is biger, ypu are late!
>>>
>>
>> I used to defrost my turkey in salt water in a bucket overnight. It
>> worked just spiffy. These days, it's tough to find a cheap,
>> unprocessed, bird that can be defrosted this way. That's the
>> breaks.
>
> We get natural turkeys from the store and then brine them in the big
> cooler.
>
> Moist to the last slice.

Steve, what "recipe" do you use to brine the turkey? There are so many
methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
brined (au naturale!) turkey is definitely beneficial for fantastic
results at the dinner table. I always try to avoid any and all
'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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