ThreeDJ16 Posted October 29, 2007 Author Report Share Posted October 29, 2007 Re: Very nice I was going to say your breast looked outstanding, but somehow it didn't seem to work out... So strike that and lets go with, Gee! That is GREAT looking turkey you cooked up! Ah, but you were right the first time. Hmm, what is it we say about pics here??? hehehe -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted October 29, 2007 Report Share Posted October 29, 2007 Re: Very nice Hmm, what is it we say about pics here??? hehehe -=Jasen=- Well, there's always the rest of the photo from whence the avatar came. Imagination will have to do, Deej. Quote Link to comment Share on other sites More sharing options...
Saucier Posted October 29, 2007 Report Share Posted October 29, 2007 Re: Very nice There is more to that Avater?? All this time I thought you were like one if the heads in the jars from Star Trek! Well' date=' there's always the rest of the photo from whence the avatar came. Imagination will have to do, Deej. [/quote'] Quote Link to comment Share on other sites More sharing options...
Sanny Posted October 29, 2007 Report Share Posted October 29, 2007 Re: Very nice There is more to that Avater?? All this time I thought you were like one if the heads in the jars from Star Trek! Well, yah, there's that. But the rest of the body is in the box in the basement. Head in a jar. A little awkward to put together, but can be done. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted October 31, 2007 Report Share Posted October 31, 2007 only concern i would have is using iodized salt. if not kosher salt, use "plain" salt. that's what i use for my rubs as well. my "basic" brine is 1 gal. dihydrogen monoxide, 1 c. plain salt, 1 c. white sugar. as i understand it, the osmosis action of the brine doesn't depend just on the salt, but sugar as well, so, this would be a pretty strong brine, just not crazy salty. add other spices and herbs and boil it up. brining also has to happen at a relatively cold temp, like 35, or the whole thing buggers up, not to mention that it drifts up into the "danger zone", which poulty defo doesn't need to be! i love using those cheapo styro coolers for this task. long as its clean, you toss in your turkey, dump your ICE COLD supersaturated brine over the top, and let er soak. probably not good for overnite, but a good 6 hours or so, you bet. long as everything goes in cold, you'll be set for quite a while. course, a good walk-in would solve that worry. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted October 31, 2007 Report Share Posted October 31, 2007 Re: Very nice sanny, with them eyes, it surprises me that you'd need anything else to ignite charcoal! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted November 2, 2007 Report Share Posted November 2, 2007 Around Halloween dry ice works too! brining also has to happen at a relatively cold temp, like 35, or the whole thing buggers up, not to mention that it drifts up into the "danger zone", which poulty defo doesn't need to be! i love using those cheapo styro coolers for this task. long as its clean, you toss in your turkey, dump your ICE COLD supersaturated brine over the top, and let er soak. probably not good for overnite, but a good 6 hours or so, you bet. long as everything goes in cold, you'll be set for quite a while. You can also keep the temps low or drop the temp in your brine with lots of ice cubes in ziplock bags dropped in.. Around Halloween dry ice works too! Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 2, 2007 Report Share Posted November 2, 2007 Re: Around Halloween dry ice works too! ...Around Halloween dry ice works too! Oooh, spooky, Dennis! Frankenpoultry! Count Turkula! Quote Link to comment Share on other sites More sharing options...
Saucier Posted December 11, 2007 Report Share Posted December 11, 2007 Getting abreast of the whaddyacallsitumanation After seeing the beautiful breasteses here. I had to try it. Bought a whole breast, split it, doubled the brine recipe. I brined for about 16 hours, because that is how my schedule panned out. 250 for about 4 hours to get to 170 internal. Then cut out the bone, and sliced on the diagonal. The wife and I gnawed on the two bones which was great, and then had a slice just to live it up Very good recipe DJ! Quote Link to comment Share on other sites More sharing options...
Farmer John Posted December 12, 2007 Report Share Posted December 12, 2007 Boy it looks great! Straight or enhanced brine? The color was perfect, great cook job. John Quote Link to comment Share on other sites More sharing options...
Saucier Posted December 12, 2007 Report Share Posted December 12, 2007 Brine I used everything DJ listed, changed to 1 gal water and 1 Tbl of each seasoning. Add a couple little things, like some bay leaves.. They always make things 'mo betta. Thanks for the kind words!~ Quote Link to comment Share on other sites More sharing options...
