ggriffi
Full Fledged Farker
- Joined
- Jul 23, 2006
- Location
- NW Indiana
it's got a 5% solution. I just want to make sure that it's not too salty.
thnx
g
thnx
g
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Bigmista
somebody shut me the fark up.
- Joined
- May 24, 2004
- Location
- Long Beach, CA
ggriffi said:
I would cut back on the salt. Maybe 3/4 cup salt to the gallon. Be sure and rinse that bird when it comes out of the brine.
ciret
Full Fledged Farker
- Joined
- May 2, 2004
- Location
- Racine, WI
I wouldn't even bother brining a Butterball, they are all preped and ready to go. They just did an episode on Ammerica's Test Kitchen about turkey. They did a 22lb Butterball in the oven with veggies in the roasting pan and in the cavity. Brushed with melted butter then S+P. Looked great, they cut it on air and the moisture was dripping.
