Bob (this one) wrote:
> Bruce Dumes wrote:
>
>> Speaking of brining, the LA times had an article on brining a turkey,

>> Anyone have direct experience with brining this long?
>
>
> Yes. We brine big birds for two or three days routinely. The
> concentration of the brine ingredients and the size of the critter will
> be the determinants of duration. You can't just use directions for *one*
> brine to apply to *all* brines.
>
> Russ Parsons, who writes for the LATimes, and I debated all this on a
> professional chefs' list a couple years ago. He doesn't like sugar in
> his brines and generally uses a lower concentration than I do. His times
> didn't work for mine and vice versa. Russ did a lot of experimentation
> and I'd accept what he says pretty much as presented. He's competent,
> careful and clear.
>
> Pastorio
>

Interesting, thanks! I don't know if this would have been Russ' recipe
then, because the recipe calls for salt and sugar. I'm going by memory,
but I think they called for 2/3 cup salt and 1/2 sugar for 1 gallon of
water.

I've done quite a bit of cooking, but this is my first experience
brining, so I'm really anxious to see how this goes. I'll be glad to
report the results if anyone is interested.

Bruce