Duwop wrote:
> Dick Wiegand wrote:
>> RW wrote:
>>
>>> I smoke a turkey for Thanksgiving every year. But this brine thingie
>>> is new to me. Does it help?
>>> Does anybody have a good recipe for it?
>>>
>>> Thanks,
>>> Wayne in Phoenix
>>
>> What you "experts" don't seem to about brining a "water added" or
>> "already brined" turkey is a basic understanding of chemistry,
>> specifically osmosis....
>>
>> If the brine you make has a higher specific gravity than the specific
>> gravity of the "water" or "brine" already injected osmosis will cause
>> your brine to migrate into the turkey, replacing the "factory" brine.
>> The greater the difference between the specific gravity, the faster
>> this will take place.
>>
>> Dick
>
> Yo Dick, thanks for condescending to speak with us. Now, because the cells
> have already accepted a salt solution into them, and are already fuller than
> natural, won't any brines done after the factory brine take much longer than
> with a natural (unbrined) turkey? And wont it not be as complete? And what
> if I dont want to make my turkey too salty? Tell me a simple kitchen lab way
> to figure out the concentrations that the bird has, and what percentage
> greater than that I should make my brine for optimal osmosis to occur? How
> long should I then brine an already brined 14lb. bird, and how much will
> temperature effec the speed of this?
>
> And if my mind is so thick, why doesnt it leak out because of osmosititis?
> I dontgettit.
>
Good 'un, Du.
;-)

BOB
I guess all of us "experts" trying it doesn't count for anything, either?