Quote:
Originally Posted by Old Boar
I am doing several deep fried turkeys for the local Police and Fire Stations for Thanksgiving day. Research has found numerous variations on the Brine. Need expert opinion on the following:
Liquid: Water, Vegetable Broth, or combination of water and fruit juices.
Salt: 1 cup/gal., 1/2 cup/ gal., or 3/4 cup Kosher/gal.
Time: 6 hrs., 8 hrs., 12 hrs., or 18 hrs.
The other spices and herbs are no proglem, just the above variations were found in numerous receipes.
Thanks in Advance!!!!!!
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That looks like Alton Brown's recipe. Cant go wrong. Brines are pretty flexible. You can always try it on a chicken to see if you like it with less or more salt.
