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The Water Cooler
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Brining a Turkey
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<blockquote data-quote="Personofinterest" data-source="post: 3055223" data-attributes="member: 41027"><p>Put the bird in a clean 5 gallon bucket and cover with water. Take the turkey out and measure the water. Add one cup of Kosher salt per gallon of water (don't use the same water you did the measurement with). Cover and let sit in a cool spot overnight. Rinse and put in the oven or smoker till done. Cooking times will vary with the weight of the bird and if stuffing is placed in the cavity. (The salt seals the cell structure of the meat and traps the moisture inside them and keeps it from drying out.) the white meat will get done before the dark meat. Most people cook poultry to 165 degrees when a meat thermometer is inserted in the meatiest part of the thigh.</p><p>Happy Thanksgiving to all.</p></blockquote><p></p>
[QUOTE="Personofinterest, post: 3055223, member: 41027"] Put the bird in a clean 5 gallon bucket and cover with water. Take the turkey out and measure the water. Add one cup of Kosher salt per gallon of water (don't use the same water you did the measurement with). Cover and let sit in a cool spot overnight. Rinse and put in the oven or smoker till done. Cooking times will vary with the weight of the bird and if stuffing is placed in the cavity. (The salt seals the cell structure of the meat and traps the moisture inside them and keeps it from drying out.) the white meat will get done before the dark meat. Most people cook poultry to 165 degrees when a meat thermometer is inserted in the meatiest part of the thigh. Happy Thanksgiving to all. [/QUOTE]
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