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Old 11-24-2009, 09:49 AM   #11
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Is there an easier way to rest a turkey other than wallpapering it with foil ?
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Old 11-24-2009, 10:01 AM   #12
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When I brine enhanced turkeys I short the salt in my brine reciepe by half. They come out just fine.
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Old 11-24-2009, 11:46 AM   #13
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Well once the brine falls below one cup o salt per gallon o water don't believe it is considered a brine any longer. Salt water soak perhaps? Old fashioned test for a brine was whether or not it would float a raw chicken egg..still in the shell of course. That be a strong brine I think. Weak brine is one cup per gallon and should be offset with at least an equal amount of sugar or equivalent sweet stuff..honey..mollases...syrup etc.

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Old 11-24-2009, 04:58 PM   #14
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Quote:
Originally Posted by bigwheel
Well once the brine falls below one cup o salt per gallon o water don't believe it is considered a brine any longer. Salt water soak perhaps? Old fashioned test for a brine was whether or not it would float a raw chicken egg..still in the shell of course.

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I agree!
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Old 11-26-2009, 04:44 PM   #15
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Quote:
Originally Posted by Rag
I'm 15% enhanced and told I still taste good.
what a knucklehead!!
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Old 11-26-2009, 04:59 PM   #16
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Now I have heard of some enhanced ladies supposed to smell and look real good. Now whut percentage enhancement they flaunting I aint quite sure. Reckon somewhere in the two digit range? .09 perhaps? Thats two digits ya know?

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Old 11-29-2009, 10:30 AM   #17
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Quote:
Originally Posted by Rag
I'm 15% enhanced and told I still taste good.
Rag, enhanced and pickled are two different things.
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Old 11-29-2009, 03:01 PM   #18
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Good point Griff. Might I suggest a sub forum on here which only allowed the rambling of drunk folks?

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Old 11-29-2009, 09:37 PM   #19
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Yeah, we could be charter members.
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Old 11-30-2009, 09:41 AM   #20
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Good point

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