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Unread 10-11-2012, 11:38 AM   #16
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Enhanced turkey like Jenny O, Butterball, RIverside are all shot up with a brine at the processsor. Unless it is a bird that I raised and killed I see no reason to brine it again. that is like curing a ham before you cook it.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Unread 10-11-2012, 01:31 PM   #17
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I've become lazy. Using LA times research and Judy Rodger's Zuni chicken I no longer wet brine.
Use 1 TBS salt per 5 lbs of bird. Use either frozen or fresh . It makes little difference.
After salting place in a plastic bag and give it a rub every day for three days. Use herbs if you wish. Remove from the bag rinse lightly and let it sit in the fridge for 24 hours to dry the skin. I like to mix a tsp of brown sugar with 1/4 cup of butter to use as a slather and brown the bird. Cook 350-375 till 165 in the breast. Wrap in foil and let it rest on the counter till serving. Frige it if it drops below 140 or put it in a oven to keep above 140 till serving.
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Unread 10-11-2012, 04:39 PM   #18
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I prefer split for the ease of handling and ability to position the dark meat closer to the heat.

Oops, wrong poultry thread. Anyways, brine and injection is popular. Leave the bird uncovered in a frost free fridge overnight to lower moisture content of skin. Helps for a crispier skin. Definitely hot n fast on all poultry ~350+ for me.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

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Unread 10-12-2012, 09:23 AM   #19
Big Biscuit
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Thanks for all the advice everyone.
Professional Noob.
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