[Sca-cooks] First Turkey Jitters--Brine it!!!

[Signora Apollonia Margherita degli Albizzi]

Okay, I looked at the Turkey help Brine section, and it said 1 quart of
brine per pound, not to exceed 2 gallons.  Does that mean I have to chop up
my bird? Or c an I go over the 2 gallons?

Thanks!

Apollonia

Signora Apollonia Margherita degli Albizzi
Kingdom of Atlantia
www.livejournal.com/users/apollonia

**Catapultam habeo. Nisi pecuniam omnem mihi dabis, ad caput tuum saxum
immane mittam.**

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Marilyn Hillvic
Sent: Monday, November 25, 2002 1:09 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] First Turkey Jitters--Brine it!!!



--- Generys ferch Ednuyed <generys at blazemail.com>
wrote:
> Brining it will make it cook more evenly, and the
> breast will be less likely
> to overcook.
ABSOLUTELY!!! Brine it in a garbage bag if you don't
have a pot large enough to do it. There is some
chemical reaction that happens using salt that makes
the meat 'ambrosial'. I've had moist tender turkey
ever since I found the joys of salting the bird, no
matter how cheap the bird.
        --Marion

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