After reading several Cooks Illustrated articles about the benefits of brining chicken and turkey, I have been converted to their way of thinking. It does make the meat moister and tastier. The standard solution they recommend, and Ive been using, for a 6 - 8 pound turkey breast or a chicken is: Soak for 5 hours. I would appreciate your thoughts on how to apply this "formula" to an 18-21 lb. whole turkey. I believe that the solution would remain the same but Im not sure how to adjust the soaking solution. Would 5 hours still allow the solution to thoroughly penetrate the entire turkey? How long might be enough? Has anyone read any Cooks Illustrated articles on brining an entire turkey and care to share it with me? Posted to EAT-L Digest by "Grace M. Wagner"
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|Serving Size: 1 Serving (1118g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 83717.3mg||2887 %|
|Potassium 35.3mg||1 %|
|Total Carbohydrate 899.8g||265 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 899.8g|
|Protein 0g||0 %|
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Calories per serving: 3483
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