Brined Turkey

ssorllih · Post by **ssorllih** » Sun Nov 27, 2011 04:00

John ,maybe between now and Christmas I will come up with some new I ideas. I think that i have posted most of my good stuff. I do like to make mincemeat and some where here i posted a recipe for venison mincemeat. That is just the start, then you make a large recipe of pie pastry and make mincemeat turnovers. They freeze well.

Chuckwagon · Post by **Chuckwagon** » Sun Nov 27, 2011 06:57

Partycook wrote:

...the other was chuckwagon's "smoke n' choke brined and smoked version, 25 lbs. . Needless to say CW's recipe won the taste test hands down. Regular brined recipe didn't even get one vote! Once again hats off to CW.

Wow! I am speechless

John, you just made my entire weekend! Thank you for the nice words. This is what make it all worth it to me. Thank you my friend. I am just elated that my recipe was successful for you. My best wishes to you and your family, and again... Thank you!

Your Ol' Salty Bowlegged Pal,
Chuckwagon

DLFL · Post by **DLFL** » Sun Nov 27, 2011 16:07

When I brined my turkey I cut the salt down to 1/2 cup as I thought the brine was strong tasting. The full cup of salt would of been fine as it turned out. My wife did like it and did not add salt to her plate. My son and I added salt.

Dick

DLFL · Post by **DLFL** » Thu Dec 01, 2011 14:53

OleBull wrote: I didn't like the waterlogged, funky texture you sometimes get from wet brining. To each his own! YMMV!

I wonder if this would be caused from too long a time in the wet brine?

Dick

DLFL · Post by **DLFL** » Thu Dec 01, 2011 16:19

I will try this to see the difference. Thanks.

Dick