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pektel · 11-27-2014, 04:38 AM

Moses, that's exactly why I'm so convinced to do it that way. I don't care about the presentation, because I never carve the bird at the table.

I'm simmering a vegetable stock right now. Thought about icing the stock and throwing the bird pieces in a lower-salt brine for 6-8 hours.

Is this method better with a brine? Or should I just forget about it?

11-27-2014, 04:38 AM	#35
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: Turkey recipes? Moses, that's exactly why I'm so convinced to do it that way. I don't care about the presentation, because I never carve the bird at the table. I'm simmering a vegetable stock right now. Thought about icing the stock and throwing the bird pieces in a lower-salt brine for 6-8 hours. Is this method better with a brine? Or should I just forget about it? __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.