11-25-2007, 10:25 PM | #21 | |
Senior Member
Join Date: Jan 2006
Location: Kaysville, UT
Posts: 3,151
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Quote:
One note. Mrs. FM makes gravy out of the drippings and didn't anticipate the salt being in there. So the gravy was VERY salty. |
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11-27-2007, 02:46 AM | #22 | |
Senior Member
Join Date: Jan 2006
Posts: 1,122
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Quote:
And FM, I'm sorry your gravy was so salty. Did you use kosher or table salt? Kosher salt grains are bigger, so if you substitute table salt, you're supposed to use a smaller amount. I would try that, and maybe rinsing off the turkey and cavity of extra salt after the brining is done. |
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11-27-2007, 02:51 AM | #23 |
Charon
Join Date: Jan 2006
Location: In the heart of darkness (Provo)
Posts: 9,564
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We just use Morton Tenderquick curing salt. Rub liberally over entire turkey and let it sit for a day or two. Penetrates very nicely. A couple of hours in the smoker helps too.
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