PENMART01 > wrote:

> Typically kosher salt, by equal volume, weighs about half as much as table
> salt. Knowing your recipe would help greatly in determining the level of
> accuracy required... especially since measuring salt by volume, especially
> relatively large quantities (ie. cups rather than spoonfuls) is never
> accurate... in fact measuring the same brand and type of salt from a different
> lot will measure differently by volume. Wherever a degree of accuracy is
> required always *weigh* salt.

Thanks, I didn't know this...I didn't think about *why* they would be
different, but now it makes perfect sense.

> Do not read the next part unless you're interested in bettering yourself:

Never a good sign on Usenet...

> Why the frig can't folks ever post at least the title of the recipe they are
> refering to... IMBECILES, FRIGGIN' IMBECILES, FRIGGIN' *LAZY ******* SICKO
> WASTE OF PROTOPLASM WORTH LESS THAN BLOW-UP DOLL* IMBECILES.

I was going to try Alton Brown's Thanksgiving Turkey brine. I have
kosher salt coming over from the US, but it won't show up til Thursday
morning, so I need to use table salt here.

Here it is:

Yield: 10 to 12 servings
1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and
bring to a boil. Stir to dissolve solids, then remove from heat, cool to
room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the
brine and ice water in a clean 5-gallon bucket. Place thawed turkey
breast side down in brine, cover, and refrigerate or set in cool area
(like a basement) for 6 hours. Turn turkey over once, half way through
brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the
apple, onion, cinnamon stick, and cup of water in a microwave safe dish
and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard
brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper
towels. Add steeped aromatics to cavity along with rosemary and sage.
Tuck back wings and coat whole bird liberally with canola (or other
neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes.
Remove from oven and cover breast with double layer of aluminum foil,
insert probe thermometer into thickest part of the breast and return to
oven, reducing temperature to 350 degrees F. Set thermometer alarm (if
available) to 161 degrees. A 14 to 16 pound bird should require a total
of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15
minutes before carving.

I am worth 6 cents more than a blow up doll...now, a blow up sheep,
that's a different story...

--
'Tis Herself