(Herself) writes:

>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

It's a *non-preserving* brine so precise salt quantity is not all that critical
(so long as it's strong enough to keep the microbes at bay)... stead of 1 cup
kosher salt a 1/2 cup ordinary table salt will work just fine... but I'd choose
non-iodized. Brining fowl is a trial and error thingie anyway... you may
adjust the brine strength up or down several times before achieving what
pleases your palate.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."