Nathan Alton's brine is too low in salt concentration to qualify as a brine.
At 1 oz of kosher salt/quart+ of liquid or .5 oz table salt per quart that
just won't make it as a brine. It might flavor, but brine and preserve, no
way.
Remember, you body is .9%Nacl by weight. 1oz of kosher/quart of aqueous
liquid only = 2.25% salt/qt by weight. That's not enough to do what brine
does primarily, to preserve.
It's like swimming in fresh water.
Kent

"Nathan Lau" > wrote in message
om...
> kilikini wrote:
>
>> "RW" > wrote in message ...
>>
>>>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?
>>
>> Wayne, aloha, it's kili. Most turkeys are already brined, so no need for
>> brine. Check the turkey; most packaged ones will say contains blah blah
>> blah, then you know it's already brined.
>
> Brining helps immensely with adding flavors and keeping the bird moist.
>
> Your run-of-the-mill frozen turkeys usually come "enhanced" (injected)
> with a salt solution. They won't take any more flavors from a brine. Look
> for fresh turkeys that haven't been enhanced.
>
> In addition to the aforementioned Hound's and TFM's brines, I have had
> lots of success with Alton Brown's recipe:
>
> http://www.foodnetwork.com/food/reci...6_8389,00.html
>
> --
> Aloha,
>
> Nathan Lau
> San Jose, CA
>
> #include <std.disclaimer>