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Old 11-23-2011, 11:00 AM   #12
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Join Date: 03-16-10
Location: Northwestern Wisconsin

Originally Posted by landarc View Post
Beautifully done bird there Tom?, you cooked it right. At first, when I saw the plating, I was stunned at how small the yield was, then it occured to me you might not have served the whole bird.

I find the apple juice brine to be very interesting, never seen that before.
Yeah, that was only about half of the meat but, with only 5 eating it didn't make much sense to use a bigger tray.

I like using the apple juice to supplement the sugars in the brine and also because it doesnMt hav an over powering flavor to it. I know a lot of people use brines to impart a special flavor to a rather bland meat but, I like my brine to hint at subtle flavors while providing a severly moist bird that the roasting flavors carry all the way through. To me it's making the bird all it can be instead of forcing it full of other flavors.
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